|
|
|
 |
|
|
|
| Recipe Archive > Jams & Preserves > |
Whitworths Home Made Strawberry Jam
(Makes eight 450g (1lb) jars)
Whitworths Jam Sugar is perfect for making jams from fresh or frozen fruits. Some fruits are naturally rich in pectin and give a good set whilst others like strawberries, cherries and pears do not contain as much and require the addition of a commercial pectin. Whitworths Jam Sugar contains added pectin to help the setting process and in turn makes a fresh coloured, luscious, full-flavoured jam. The following recipe is bursting with the summer taste of one of our best loved soft fruits, strawberries. (See home made scones)
Equipment & Ingredients
| • |
1.8kg (4lbs) ripe but firm English
strawberries (see tip) |
|
| • |
1.8kg (4lbs) Whitworths jam sugar |
|
Method
(1) Prepare the fruit, weigh, wash carefully and dab lightly dry with kitchen paper. Remove the little green frills (calyxes) from the stalk end and arrange in alternate layers of fruit and sugar in a preserving pan. Leave in a cool place for 24hours.
(2) Stir well until the sugar is mixed into the fruit and add the lemon juice. Set over a low heat until the sugar is dissolved completely then bring to the boil. Boil rapidly until the jam reaches setting point, about 15-20 minutes. A knob of butter stirred into the syrup towards the end of cooking will help remove any scum formed on the surface.
(3) Experienced jam makers will have an instinctive feel when the jam is ready. The colour of the jam syrup will change to a deeper red and the fruit will sink into the syrup. Alternatively use the saucer test. Remove the jam from the heat. Place a spoonful of the jam syrup onto a cold saucer half filled with chilled water. Push the syrup with your finger, if it wrinkles the jam is ready.
(4) Pour into warmed jars and seal. To avoid the fruit rising to the tops of the jars, allow the jam to cool and settle for about 15 minutes before you ladle it into the jars.
Tip
Make sure not to overcook the jam or it will become hard and sticky and only use ripe but firm strawberries, over ripe ones will produce too much liquid and disturb the set.
|
|
 |
Home Made Scones
(Makes about 20 scones)
The scones are lightly sweetened with Whitworths caster sugar to balance the mildly acidic flavour of buttermilk. Serve them piled high with Whitworths Home Made Strawberry Jam and fresh clotted cream for the quintessential English afternoon tea.
Equipment & Ingredients
| • |
450g (1lb) self raising flour |
|
| • |
2 level tsp baking powder |
|
| • |
2 level tbls Whitworths Caster sugar, or organic caster sugar |
|
| • |
About 10 fluoz (½pt) buttermilk |
|
| • |
Egg glaze
(using one small egg yolk mixed with 2 tbls milk) |
|
Method
Sift the flour and salt and baking powder into a mixing bowl. Rub in the butter and when it resembles fine bread crumbs, add the sugar and mix to a soft dough with the buttermilk.
Turn the dough onto a floured board, and knead lightly. Roll lightly into a 2cm (¾ ") thick slab. Cut into rounds with a 5cm (2") pastry cutter. Transfer carefully to an ungreased baking sheet and paint with egg glaze.
Bake at 200°C / 400°F / Gas mark 6, for 10 - 14 minutes until the tops look golden. They freeze well.
> back to top |
 |
|
|
 |
