Jam Making Day

We have been making Jam this afternoon… the whole house smells good enough to eat.

Here is the recipe…. Because we had more strawberries than raspberries, we only had enough rasps to make a small kilner jar of rasp jam.

I halved the quantities used below for the strawberry jam  when making the rasp jam and only used the juice of a quarter of a lemon.   Also a wee note, I used normal unrefined organic caster sugar that contained no pectin and got a good set.

Recipe for Scottish Strawberry Jam

Ingredients:

770g Locally grown Scottish Strawberries

770g Organic Caster Sugar

Juice of Half a Lemon

Method:

  • Wash the fruit if necessary and drain well.
  • Put into a preserving/jam pan.
  • Simmer until some juice has been extracted.
  • Add the sugar and lemon juice, stirring until it has dissolved.
  • Bring to the boil and boil rapidly for 5-10 minutes until the jam sets when tested.
  • Remove the scum and leave to cool slightly so that the fruit will not rise in the jars.
  • Pot and seal while still warm.

     

   

Makes enough for a large kilner jar

   

 

My mouth has been watering whilst making the jam this afternoon, and once I have cleared up the aftermath in the kitchen, I’ll make some freshly baked scones, just to make sure my jam tastes ok 🙂

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One thought on “Jam Making Day

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