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.
My cousin, E, and her husband, S, live way up in the north east of Scotland so we don't see them very often; in fact only about 3 or 4 times in the last 20 years! So when they stopped over with us on their way to Spain it was reason enough to search out a dessert recipe for a celebration.
After much searching through my cookery books and favourite websites and perusing what might be available from Holly Grove's kitchen garden, I found Rachel Allen's Cherry Crumble Cake and modified it to use the berries available from the garden supplemented with some market produce.
The cake was served warm with softly whipped double cream. I'm already thinking about a rhubarb and/or apple version of this cake or what about plums?
Berry Crumble Cake
(Serves 6)
Ingredients
350g (12oz) ripe fresh berries (I used HG blackcurrants, raspberries and strawberries)
150g (5oz) self-raising flour
pinch of ground cinnamon
50g (2oz) caster sugar
1 egg
30ml (1fl oz) milk
100g (4oz) butter, melted
Icing sugar, for dusting (optional)
For the crumble topping
25g (1oz) plain flour
1/4 tsp ground cinnamon
25g (1oz) caster sugar
25g (1oz) butter, cubed
20cm (8in) diameter spring-form/loose bottomed tin
Method
Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.
Prepare the fruit removing the stalks etc. Keep the fruit whole unless the strawberries are particularly large then half or quarter them. Set the fruit aside.
Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre. Then whisk the egg, milk and melted butter together in another bowl. Pour into the dry ingredients and mix together to make a thick, smooth mixture, then spoon into the prepared tin and spread evenly. Scatter the berries over the mixture and gently press them in.
To make the crumble, put all the ingredients into a bowl. Rub in the butter to make a crumb-like mixture and scatter the topping over the berries.
Bake in the oven for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.
Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.
Lightly dust with icing sugar and serve with softly whipped double cream or creme fraiche.
