I didn't have quite enough strawberries for the recipe so I added a small box of Holly Grove raspberries that I had in the freezer. I have to say that I was exceedingly nervous, however...we have jam! Can't wait to try it on my toast this morning, I may even make some scones later today...ooo, with a dollop of double cream...yummee!
|all set and jarred up|
Makes about 3.5lbs
1kg jam sugar
knob unsalted butter
Hull the strawberries then put in a preserving pan with the raspberries and mash the fruit to extract juices. Add the jam sugar and place the pan on a medium heat. Stir constantly until the sugar has dissolved - do not allow the fruit/sugar mixture to boil at this point. When the sugar has dissolved add a knob of butter and stir until the butter has melted.
Gradually bring the mixture to a rolling boil stirring all the time. When a rolling boil is achieved stop stirring and boil rapidly for 4 minutes - by this time the jam should be at setting point, I used a sugar thermometer to check.
Immediately remove from the heat and pour into sterilised jars and seal.
Et voila! strawberry jam with a touch of raspberry.