We always wait with anticipation for this time of year. For us, June signifies the start of the summer season and it brings with it plenty of things that we don’t get to enjoy throughout the rest of the year. There’s Wimbledon, BBQs, picnics and of course strawberries! We know strawberries can be bought from the shop shelves all year round, but there’s something very special and wonderfully sweet about homegrown, local strawberries. They are usually packed with flavour and whilst we can’t get enough of fresh strawberries (we will happily eat them straight from the field or with a good dollop of good old clotted cream) it’s often nice to savour this wonderful fruit by producing homemade strawberry jam that can be devoured all year round.
Strawberries have been eaten since Roman times and are native to both the Old and New worlds. Often ingested for medicinal purposes, they were used to treat ailments of the digestive system, discolouration of the teeth and skin complaints. Strawberries that we grow and love today originally descended from varieties dating back to the 17th Century.
Strawberry plants are actually a member of the rose family and strawberries are not technically a fruit. They are a pseudocarp which offers a fruit-like structure but the seeds on the outer surface are actually the fruits.
Jam is relatively easy to make however, it can be tricky to get it perfect. It’s generally two ingredients; fruit, sugar and of course an eye for detail but if you haven’t got the correct, sterilised equipment then bacteria can easily invade your jam and cause fermentation or mould to grow.
You’ll need sterile, airtight glass jars and we would highly recommend Le Parfait and Kilner jars who both offer great quality jam and preserve jars in a choice of sizes. With a choice of both screw lids and clip tops both offer the same airtight seal. As well as jam jars, you are likely to need a large jam ‘maslin’ pan, funnel and a jam thermometer to ensure your jam reaches the correct setting point.
Strawberries don’t contain a large amount of pectin, so you’ll need to take this into consideration before you start. Jam sugar already contains added pectin so is a great choice, alternatively you could add powdered pectin or another fruit that is rich in pectin. It’s worth experimenting with small batches so that you can achieve the desirable set and texture and once you have this mastered you can create your strawberry jam on a bigger scale.
Method:
It’s as simple as that, it really doesn’t need to be complicated especially if you have great quality, local and delicious strawberries. Homemade strawberry jam will help to curb those cravings all through the year and can be enjoyed on toast, in a sponge cake or with scones and clotted cream. If you are looking for some new or additional jam making equipment, you can find it here in our extensive Jam Making collection.
Sources:
http://www.eattheseasons.co.uk/Articles/strawberries.php
https://www.waresofknutsford.co.uk/blog/hurrah-for-strawberry-jam-season-/
https://blog.philipmorrisdirect.co.uk/jam-season-begins/
