Would you like Jam with that?

One of the nicest ways to start a morning is to indulge in a hot, fresh, flaky croissant. Not the thick bready type that doesn’t taste like a croissant, but the proper, squishy, melt-in-your-mouth stuff, like the one in the photo that I bought from Brezel Bar Manly.

And just to jazz it up a bit, to make my morning coffee even more special, I decided to make some strawberry jam to slap on those gorgeous lil things.

Home-made jam is easy peasy to make, yet you feel utterly amazing for making it. So I’d encourage everyone to give it a go at least once. You don’t even have to worry about canning, and forget about adding pectin to help thicken it. There’s really no need. Its as simple as strawberries + sugar + juice of a lemon.

I trialled a few different recipes with various quantities of sugar. From the ‘wow how many teeth have I just desintegrated’ to re-affirming that yes ‘less is more’. And considering I quite enjoy the caffeine hit from coffee, I didn’t think I could handle such a huge sugar-hit at the same time.

So the recipe I’d recommend is from Delicious House blog, and really is as simple as I’ve said above. For every 1 pint of strawberries, use ¾ cup of sugar, and ½ a lemon.  I also tried a version of this with only 140 grams of sugar, which I thought helped it taste more fruity. But the formula above works pretty well, so depending on your own taste for sugar, its probably best to do that one first.

What to do, to make a significant batch using 4 pints of strawberries, 3 cups of sugar, and the juice of 2 lemons:

  • Find some juicy fresh strawberries that have very little white near the stems.
  • Wash, hull and half the strawberries, and place them in a large heavy-based saucepan.
  • Add the sugar, then the lemon juice and mash everything over a high heat (it seriously needs to be high, even though you think it will burn, it won’t)
  • Bring to the boil until it gets foamy on top.
  • Bring down the heat, so that sits on a low boil for 40 minutes.
  • Stir every so often to keep the heat circulating.
  • You’ll know when its done when the jam gels up on a cold surface. E.g. add a drop to an ice-cube, or put a spoon in the freezer before starting and use the back of this spoon.
  • Let the jam start to cool, and stir in any foam that hasn’t already dissolved.
  • Get your pretty little jar, and spoon the jam in when its still a little bit warm. It will be able to cool further when its in the jar without the lid.
  • Let it cool before putting the lid on.

You can freeze it or keep it in the fridge for a few weeks, if you don’t eat it all straight away 🙂

And I wouldn’t worry too much about how thick your home-made jam gets, as long as its a good consistency, not runny, but spreadable on that hot croissant that you’ve been heating in the oven, it will taste out of this world! Promise.

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Categories: Recipes

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