Strawberry Jam (Slow Version)

Strawberry Jam (Slow Version)

While this jam takes more time then the quick version the cooking time is a lot less! So is it quick or slow?

Prepare your jars and lids (see Jam Basics for info on setting point).

Quantities

1.5 kilos Fresh Strawberries

tablespoon lemon juice

1 Kilos White Caster Sugar

Wash the strawberries then remove stalk and cut into small pieces. Add sugar and lemon juice. Set aside for 4-8 hours stirring occasionally.

Bring to the boil and gently stir until setting point has been reached (see Jam Basics for info on setting point).

Pour hot jam into hot jars and seal. Turn jar upside down for 5 minutes then turn right side up and allow to cool before labeling.

Strawberry Jam (Quick Version)

Prepare your jars and lids (see Jam Basics for info on setting point).

Quantities

1 kilo Fresh Strawberries

3 Granny Smith apples - peeled, cored and finely chopped
1/2 cup water

tablespoon lemon juice

1 Kilos White Caster Sugar

Gently cook the apple, lemon juice and water until apple is soft. 

Wash the strawberries then pemove stalk and cut into small peices. Weigh or measure the fruit and add an equal quantity of sugar.

Gently cook until sugar is dissolved, bring to the boil and gently stir until setting point has been reached (see Jam Basics for info on setting point).

Pour hot jam into hot jars and seal. Turn jar upside down for 5 minutes then turn right side up and allow to cool before labeling.

Fete Goodies: Mulberry Jelly

Mulberry Jelly

Wash and dry glass jars and lids thoroughly. Once dry place bottles in oven at a low heat – this will help sterilise them and stop then from cracking when you add the hot jelly. Place lids in a saucepan and bring to a low boil to sterilise. 

You will need a jelly bag or square of muslin and a jelly stand to sieve the fruit pulp. You can improvise by turning a stool or chair upside down and hanging the jelly bag over a bowl.

Quantities

1 kilo Mulberries

4 Granny Smith apples

tablespoon lemon juice

1.5 Kilos White Caster Sugar

Roughly chop the apples and place in pot (skin, seeds and all), add mulberries and lemon juice. Cook down fruit until apples are soft.

Pour fruit pulp and juice into jelly stand and allow to drain - let this happen, don't try and push it down or speed it up or you'll get cloudy jelly. This may take hours!

Once strained weigh and add equal quantity sugar to strained juice. Gently cook until sugar is dissolved, bring to the boil and gently stir until setting point has been reached.

Pour hot jelly into hot jars and seal. Turn jar upside down for 5 minutes then turn right side up and allow to cool before labeling.

Mixed Berry Jam

Mixed Berry Jam

Prepare your jars and lids (see Jam Basics for info on setting point).

Quantities

1 kilo Mixed Berries - fresh or frozen

3 Granny Smith apples - peeled, cored and finely chopped
1/2 cup water

tablespoon lemon juice

1.5 Kilos White Caster Sugar

Gently cook the apple, lemon juice and water until apple is soft. Add the mixed berries. Cook the berries until soft but not mush.


Weigh or measure the fruit pulp and add an equal quantity of sugar.

Gently cook until sugar is dissolved, bring to the boil and gently stir until setting point has been reached (see Jam Basics for info on setting point).

Pour hot jam into hot jars and seal. Turn jar upside down for 5 minutes then turn right side up and allow to cool before labeling.

Fete Goodies: Lemon Cordial

The bi-annual school fete is quickly approaching. I love a good fete; fun, friends, a beer or two and lots of fantastic goodies to buy. As per usual I will be making something for the fete craft stall. This year I have roped in a group of parents and we will be making Lemon Cordial.

Lemon Cordial

Wash and dry glass bottle and lids thoroughly.

Once dry place bottles in oven at a low heat – this will help sterilise them and stop then from cracking when you add the hot cordial.

Place lids in a saucepan and bring to a low boil to sterilise.

Wash lemons.

Quantities

10 Lemons

Grated rind of 1 Lemon

1.5 litres water

1.5 Kilos White Caster Sugar

Juice the lemons and set aside with the rind.

Make sugar syrup by combining sugar and water over a low heat until dissolved.
Add the grated rind and the juice to the hot sugar syrup and gently cook for a minute or two. Pour into hot glass bottle and seal.  

The cordial should last in a dark cool cupboard or fridge for up to 3 months. Once opened keep in the fridge.

To serve dilute with cold water or tonic to taste and serve with lots of ice. Try a tablespoon in your next Gin & Tonic!