Scum-free strawberry jam

The finished product

INGREDIENTS:
1kg strawberries, hulled
500g jam sugar
1 teaspoon vanilla extract
1 knob butter

The method is the same as before but by adding a knob of butter, scum doesn’t rise to the top so much.

Scrunch the strawberries with your hands to mix the sugar well into the strawberries. Heat the strawberries to the boil in a wide, deep nonstick pan. Boil for 15 minutes and then put into sterilised jars.

This year’s first batch of strawberry jam

Strawberries and sugar

This year we had bought some jam sugar when we were in England so I decided to try it out with the strawberries I had picked today.

They weighed just over 1kg so I added 400g of jam sugar and scrunched them up with my hands in a bowl.

Strawberries with sugar juice

I poured the mixture into a frying pan and brought it to the boil. I left it to boil for another 10 minutes before pouring into clean, sterilised jam jars.

Boiling the strawberries

In previous attempts, I skimmed the foam from the surface but this time I didn’t bother. As they say in Spain “Si no mata, engorda” (= What doesn’t kill you will make you fat).

The end product

Strawberry Jam

The strawberries are now in season and producing lots so it would be a shame not to make the most of them. The only problem with jam-making in Spain is that you can’t buy jam sugar with added pectin and pectin only seems to be available in specialist shops in Madrid. This recipe therefore only uses normal sugar.

The first recipe produced a vibrant red more liquid version with the fruits holding their own better and and the second a more solid, paler jam which was not so runny. Jam-making is a work in progress and this page will be added to in the future. My ideal scenario would be to add some pectin – possibly pectin made a stock when the quinces come into season. The recommended amount of sugar for 1000g of strawberries was 500g sugar but in order to cut down on this we used 350g instead.

I think that the jam produced in the first recipe would be fantastic mixed with fresh strawberries or cherries for the topping for a cheesecake.

RECIPE 1: RUBY RED RUNNY STRAWBERRY JAM

INGREDIENTS:
1000g strawberries
350g sugar

Mix the strawberries and the sugar and squeeze through your fingers to pulp.

Bring to the boil and boil rapidly for 6 minutes.

Pour into sterilised jars.

Immerse the jars in boiling water and cook for a further 10 minutes.

 

RECIPE 2: MORE SOLID STRAWBERRY JAM

INGREDIENTS:
1000g strawberries
500g sugar
30ml lemon juice

Mix the strawberries, sugar and lemon juice together and squeeze through your fingers to pulp. As I was going to be boiling this recipe for longer, I didn’t want to mash the strawberries as much as in the previous recipe.

Bring to the boil and boil rapidly for 20 minutes.

Pour into sterilised jars.

Immerse the jars in boiling water and cook for a further 10 minutes.