Monday, June 16, 2014

Jamming in June

 One of the things I love about summer and autumn is the abundance of fruit available to preserve. 

Now in MY ideal world, I would grow it all myself, or at least forage it from the hedgerows, and then preserve it in lovely jams, jellies, sauces - you get the idea :o)

But the truth is, my own strawberry plants never produce enough strawberries to eat and turn into jam - it's one or the other. If you have read my garden blog you will know that my apple trees are not producing as I would like, so again, limited opportunity to preserve there. And so it goes on.

So when an opportunity presents itself, I grab it with both hands. This week there was a glut of strawberries left over from our church fete, I was given 4 punnets for which I was very grateful. 

So after church on Sunday I set to making strawberry jam for my larder ;o)

It's quite easy really, you need equal amounts of fruit and jamming sugar - in my case 1 kg of each. I added about 20 ml of lemon juice to help it set.


On a low heat melt the sugar. Once it has melted properly, boil the mixture vigorously for 4 minutes, then do the saucer test (ice cold saucer from the freezer, pour a little of the mixture onto the saucer and leave for a few minutes. Now run your finger through the mixture, if it wrinkles you have reached setting point.) If the mixture does not wrinkle, boil for another 2 minutes and do saucer test again.


Skim the scum off the top and allow to cool for a little while before pouring into warm sterilised jars. If you pour straight into jars before cooling the fruit will all float to the top.

Place a waxed disc on the top and seal. 


Print off some pretty labels and cut some pretty fabric tops for your jars. This should keep on the shelf for 6 months.

Isn't that colour just beautiful? Just screams tasty summer - perfect to top some homemade scones, with a little cream too of course ;o)

Happy Homemaking to you today

6 comments:

  1. Just beautiful! I love the pretty jars and labels too! And, when our crops fail, I too look around for opportunities, we just need to take them we they arrive! Have a wonderful week and please link up with us today if you have time :)

    ReplyDelete
  2. Oh, the jam makes such a pretty picture. How sweet the fabric toppers are, too. I've ben delighted with our Farmer's Market choice this year. I've been trying to make do with store-bought ones, but they cannot compare to locally grown.

    ReplyDelete
  3. How pretty your jars of strawberry jam look! There is nothing nicer than strawberry jam on toast (or scones with cream : ). I've never made homemade preserves before, but your method looks very doable; perhaps I will give it a try. I love that shade of strawberry red. I have a rosebush with blossoms that color called Let Freedom Ring.

    ReplyDelete
  4. Thanks for sharing this post with us Shirley. You made me smile with the title: Jamming in June :)

    ReplyDelete
  5. Beautiful -- we love jam.

    ReplyDelete
  6. I love the Gingham tops on your jars!

    ReplyDelete

Thank you for taking the time to comment. I appreciate each and every one left for me.