Tag Archives: strawberry

Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 1kg
 
Ingredients
  • 450g (1lb) rhubarb
  • 450g (1lb) strawberries
  • 400g (14oz) sugar
  • 1 large lemon
Instructions
  1. Cut the rhubarb into 1.5cm (1/2 inch) chunks.
  2. Place the rhubarb and sugar in a preserving pan, and stir gently to coat all the fruit in sugar.
  3. Leave to stand for two hours.
  4. Add the strawberries.
  5. Add the juice from one large lemon.
  6. Cook over a low heat, stirring gently until all the sugar is dissolved.
  7. Boil rapidly until setting point is reached.
  8. Pour into heated sterile jars, and seal immediately.
 

Strawberry Jam (with whole fruits)

Strawberry Jam (with whole fruits)
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.25kg (5lb) of hulled strawberries
  • 2.25kg (5lb) of sugar
  • 2 small lemons
Instructions
  1. Clean the strawberries and remove all the green leaves and stalks. Take care not to bruise the fruits.
  2. Place the fruits in a large pan and cover them with the sugar.
  3. Leave overnight. (The sugar will draw the moisture out of the strawberries leaving them firm and able to withstand cooking.)
  4. Slowly bring the sugar and berries to the boil on top of the stove.
  5. Skim off any scum that rises to the surface and boil well.
  6. Test for setting by dropping the mix onto a cold plate. If it sets, the jam is ready. If the jam will not set after a good boiling, add the juice of two lemons and test it again.
  7. Pour into hot, sterilized jars and seal quickly whilst still hot.
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Strawberry Jam

Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.2kg (5lb) of hulled strawberries
  • 2.2kg (5lb) of sugar
  • 2 small lemons
Instructions
  1. Place the strawberries in a preserving pan.
  2. Slowly bring to the boil to make sure all the sugar is dissolved.
  3. Add the juice from the lemons
  4. Keep boiling until the jam will set when tested.
  5. Remove any scum by skimming the surface.
  6. Pour into prepared jars.
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Strawberry and Raspberry Jam

Strawberry and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) raspberries
  • 0.5kg (1lb 2oz) strawberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place all the berries in a pan.
  2. Cook over a gentle heat until the juice flows. Crush the berries for a smooth jam, leave them alone for a more chunky one.
  3. Add the sugar and slowly bring to the boil, making sure all the sugar has dissolved before reaching boiling point.
  4. Continue to boil until setting point is reached.
  5. Transfer into sterile and warmed jars.
  6. Seal well.
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Gooseberry and Strawberry Jelly

Gooseberry and Strawberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) gooseberries
  • 1kg (2lb 3oz) strawberries
  • 150ml (1/4 pint) water
  • sugar: 500g (1lb 2oz) for every 600ml (1 pint) of juice
Instructions
  1. Top and tail the gooseberries.
  2. Place all the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g (1lb 2oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
 

Gooseberry and Strawberry Jam

Gooseberry and Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 700g (1.5 lb) gooseberries
  • 700g (1.5 lb) strawberries
  • 150ml (1/4 pint) of water
  • 1.4kg (3 lb) of sugar
Instructions
  1. Clean the berries to remove stalks and dirt
  2. Place in a preserving pan with the water.
  3. Simmer gently until the fruit is soft. This may take half an hour
  4. Add the sugar and stir over low heat until dissolved.
  5. Bring to the boil and boil rapidly until setting point is reached.
  6. Remove from the heat, skim, pour into preheated jars, cover and seal whilst still hot.