Strawberry season arrives and we make jam !

20140411-180823.jpg

There is a quaint strawberry village in the north of the island where fat luscious strawberries are harvested from April and last through the summer. This island is truly blessed with all that is good in life. We can indulge in a feast of freshly picked local strawberries every single day from now until the end of the summer. And as I listen to a church choir signing Ave Maria outside in the street, I make my first batch of strawberry jam.

20140411-185519.jpg

Preserving fruit, capturing all that goodness in a jar, gives me a warm secure feeling.

You will need :

1 kg strawberries
1 kg sugar
25 g pectin
juice of 3 lemons

This recipe yields 12 jars of 150g each.

We picked the strawberries this morning and I think it makes a big difference to the flavor when the jam is made on the same day.

Wash the strawberries thoroughly, hull them and cut them in half. Remove any bruising and spots and do not use over ripe strawberries.

Place them in a large pot with the lemon juice and bring to a boil on moderate heat. Stir in the sugar and pectin and stir gently until the sugar has dissolved.

Bring the strawberries to a boil until it reaches setting point.

I used the saucer method for testing the setting point. Place a saucer in the freezer and test the jam by putting a few drops on the cold plate. If the jam wrinkles when you push it with your finger, it has reach setting point. If it is still runny, return to heat, boil and retest. The best color is achieved when the jam is not over heated for a long period of time and this gives you a bright red color, as strawberries are meant to be.

20140411-185938.jpg

Now you will need to sterilize the jars. Rinse them in clean warm water and allow them to drip dry and place upside down on an rack in the oven at 140C for half an hour.

Pour the jam into the jars preferably through a funnel. I wear latex gloves to prevent contamination. I poured the jam into warm jars while it was still warm.

If you are going to store the jam, I suggest placing a disc of waxed baking paper onto the jam before covering with a lid.

You will need to store the jam in a cool dark place.

The result is packed with flavor, pure compact strawberries in this tiny jar. You can taste the goodness. Even a spread on a plain slice of toast becomes an indulgent treat.

20140411-184836.jpg

A bright day, a beautiful choir outside my window and the summer is here to stay in the heart of the Mediterranean !

Advertisements

25 thoughts on “Strawberry season arrives and we make jam !

  1. My mother and grandmother used to make dozens of jars every year. Mom piled all of us into the old station wagon and drove from NC to TN and then we picked at least 50 gallons of strawberries. The last trip I remember, mom’s brakes failed coming down the mountain and we made it to the foothills in record time. We were all terrified and my mom’s first cousin said he never knew a woman could drive a car so well. When mom got out of the car that day she was dripping with sweat, that’s how scare she was. *smiling* I always think of that when I see people making preserves or jam. ๐Ÿ˜‰

    Like

From the heart of the Mediterranean.... Thank you !

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s