A Set At Last!

Having had two recent attempts at jam making with neither providing a decent set I was beginning to think that I'd lost the knack.  Two batches of Opal plum jam have failed to set properly, though we are using it poured over icecream and added to plain yoghurt; which has proven a real hit.

sampling!

But I was longing for some proper jam...then whilst doing the weekly shop yesterday I bought a couple of punnets of British strawberries reduced in price for a quick sale.  My initial intention was just to eat these, they were beautifully ripe and smelt delicious.  Then whilst wandering down the baking aisle I saw some jam sugar with added pectin and, thinking of my recent failures and my need for jam, I bought a kilo and headed home to defeat the setting gremlins.

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

Strawberry Jam with a Touch of Rasberry
Ingredients
Makes about 3.5lbs
800g strawberries
100g raspberries
1kg jam sugar
knob unsalted butter

Method
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.