Strawberry and Apple Jam

I wanted to share with you, the delight of this gorgeous jam. It’s far more superior to shop bought jam even if I do say so myself!

You need to have good fresh strawberries because they have the best flavour and bramley apples because they are fantastic for baking and cooking.

I use my pressure cooker pan because it’s big and there’s lots of room for extremely hot bubbling liquid. You could use any big pan but don’t fill it anymore than half full.

 Anyhow, let’s get to it… These are the proportions that I used because that’s what fruit I had.

1 lb 15 oz strawberries, without tops
1 lb 10 oz bramley apples, peeled, cored and chopped
3lb 4oz Sugar (you could use preserving sugar if you want to)
a squeeze of lemon juice
a scrape of butter(quite literally a scrape, not even 1/2oz)

You don’t need much water with this jam but you will need a splash to stew the fruit. Slowly stew both the strawberries and apples in separate pans. Put both the stewed fruit mixtures into your big pan. Mush them up a bit with a wooden spoon. Add the sugar. Dissolve over a very low heat. Add the lemon juice and butter.

Turn up the heat and bring to boiling point. Don’t walk away or turn your back as it may just boil over, it comes up to the top of the pan very quickly if not attended to.

Boil for about 8-10 mins. Always test after 3 though. To test jam see here. Mine took 10 mins.

Leave the pan to settle, off the heat for a couple of mins. If you don’t and you pour it straight into the jars, any large pieces will stay at the top of the jar.

Lid the jars and leave to cool.

Now for the best bit… Throw a piece of bread in the toaster. Scrape out the remains of the jam from the pan. When the toast pops up, spread with butter and the scrapings. A great way to taste and test your new jam after all that hard work, waste not want not! ;-D

Enjoy. x

002

PS. Apologies for the pictureless blog today. I forgot to take photos in my excitement of summer jams again!

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