There is something special about homemade strawberry jam which makes it all seem so worthwhile, and you definitely can't beat your own jam slathered on a scone. I used to buy
Strawberry Preserve with Champagne at the Good Food Show in Birmingham, but unfortunately they don't exhibit there anymore. Their jam is on another level to mine and I only wish my jam had champagne added to it.
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| Strawberries with the sugar and lemon added. |
Photographs of my jam being made in the Kenwood Cooking Chef.
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| Just a few minutes to dissolve the sugar |
I made my jam the easy way with my kitchen toy, I find the hardest part of jam making is ensuring the sugar is completely dissolved - the machine does this quickly and efficiently.
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| Finished jam! |
You may think I top my jam with cute cloth hats and put fancy labels on them, how wrong you would be. It's wash, sterilise, pour jam into jars, top with waxed disc, cellophane held in place with an elastic band and a reused jam jar lid! I know the jars look fabulous when they are dressed up, and I have seen some lovely photographs on blogs, but somehow I never seem to get past putting a lid on my jars.
The recipe came from Delicious Magazine and here is a
link to a previous posting when I made the jam by hand.
