Tag Archives: strawberry

Strawberry Jam with Powdered Pectin

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STRAWBERRY JAM WITH POWDERED PECTIN

As I’ve never been able to buy jam sugar with added pectin in Spain, in the past when making strawberry jam, the only option was to boil the juice vigorously until it was thicker.

I’ve just bought some powdered pectin and so yesterday, we had a go at using it to make strawberry jam. The jam was a success and the strawberry jam had a perfect consistency.

INGREDIENTS

  • 1kg strawberries
  • 37g powdered pectin
  • 490g sugar

METHOD

  1. Combine strawberries and pectin in a large pan.
  2. Squilch with your fingers to mix the pectin in thoroughly and to squash the whole strawberries.
  3. Bring to a gentle boil, stirring all the time.
  4. Add the sugar and mix well.
  5. Bring back to a gentle boil for 1 minute.
  6. Put into clean jam jars.
  7. Put a silicone mat on the bottom of the pressure cook and add 1 litre of boiling water.
  8. Bring to pressure.
  9. Turn down the heat and cook for 10 minutes.
  10. Leave to cool for 5 minutes.
  11. Run cold water over the pressure cooker to quickly release the pressure.
  12. Transfer the jars to a flat surface.
  13. Invert the jars and leave for 30 minutes before turning back.

Strawberry Jam

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Strawberry Jam

STRAWBERRY JAM

Now that the strawberry season is well under way and we are getting lots of delicious, ripe strawberries, I thought it would be a good idea to make some jam. In the past, I’ve used a different, quicker method that makes a runnier jam, but this time I wanted a more solid one.

This recipes uses 40% sugar so as we had picked 2.2kg of strawberries, I added 880g sugar.

strawberry jam

Strawberry Jam

A simple recipe for delicious strawberry jam.

 

INGREDIENTS

  • Freshly picked strawberries
  • White sugar
  • Clean jars

METHOD

  1. Squash and squeeze the strawberries and the sugar together through your fingers to break most of them up while still keeping a good deal of texture.
  2. Transfer the strawberries with a draining spoon to a colander over a bowl.
  3. Bring the remaining syrup to the boil and keep it on a high heat, stirring every now and again, until it has reduced right down. It is important to keep stirring it to make sure that it doesn’t caramelise. It is best to use a wide, deep pan for this part.
  4. To check that the syrup is at the right consistency, put a teaspoonful on a plate and place in the freezer for 5 minutes. Draw your finger through the middle of the blob to see what consistency it will have when cold.
  5. When it has reached you desired consistency, add the drained strawberries back to the syrup and mix thoroughly.
  6. Spoon the jam into clean jars and tighten the lids.
  7. Invert the jars for an hour before turning back the right way up.

Rhubarb and Strawberry Crumble

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RHUBARB AND STRAWBERRY CRUMBLErhubarb and strawberry crumbleWe’ve now got a fair amount of rhubarb and so we decided to do something with it and make a crumble. In the end, we made two: the first with rhubarb and strawberries in an electric oven and the second with rhubarb and apples in the bread oven.

The crumble can be prepared in advance and then cooked before serving but it is a good idea to only add the crumble topping to the fruit just before baking to stop it going soggy.

Rhubarb and Strawberry Crumble
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 600g of rhubarb
  2. 400g strawberries
  3. 50g brown sugar
  4. 140g plain flour
  5. 100g oats
  6. 120g brown sugar
  7. 120g butter (at room temperature), cut into pieces
Instructions
  1. Cut the rhubarb and into small chunks and the strawberries to a similar size.
  2. Heat the rhubarb pieces in a pan with a splash of water and 50g of sugar for 3-5 minutes and then add the strawberries.
  3. Cook until soft.
  4. Taste the juice and add more sugar if necessary.
  5. Separate the fruit from the syrup.
  6. To make the crumble for the topping, mix together the flour, oats, sugar and butter together with your fingers to make crumbs.
  7. Transfer the fruit to a baking tin with a few tablespoons of the syrup and top with the crumble mixture.
  8. Cook in a hot oven (200ºC) for 30 minutes. You can always finish it off under the grill to brown the top if necessary.
Variation
  1. Substitute cooking apples for the strawberries and cook at the same time as the rhubarb, adding more sugar if necessary.
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Strawberry ice-cream

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Egg-free strawberry ice-cream

Egg-free strawberry ice-cream

With our three laying hens, our egg production can’t keep up with the strawberries so I decided to try out different ways of making ice-cream using some of the goat milk from the neighbour’s goats that I milk each day. I found the perfect recipe in “Ices: The Definitive Guide“. The recipe comes from Mars. Marshall’s Book of Ices (1885) and uses cornflour to thicken the mixture rather than an egg-based custard or thick cream.

INGREDIENTS:
4 tablespoons cornflour
90g granulated sugar
500ml goat milk
strawberries
brown sugar
balsamic vinegar

METHOD:In a bowl, combine the cornflour and granulated sugar. Pour in enough milk so that the mixture has the consistency of thin cream.

Heat the rest of the milk in a saucepan and bring to the boil. Gradually pour in the cornflour mixture, stirring well. Bring back up to the boil, turn down the heat and simmer for 2-3 minutes, stirring all the time. Leave to cool.

Put the strawberries, a couple of dessertspoons of brown sugar and a splash of balsamic vinegar in a bowl. Squeeze them through your fingers to break them up and mix well.

Mix enough of the cornflour mixture and the strawberries together to taste . Pour into an ice-cream maker. If you don’t have an ice-cream maker, put the mixture in a container in the freezer and whisk every hour to stop ice crystals forming.