It’s summer & it’s jam season… (last year I missed this somehow…) This year I tried a mix of strawberries w/ raspberries & lemon (zest & juice!). It turned out to be a very, very red jam w/ a sharp edge of lemon flavour!
Here we are:
- many, many ripe & juicy strawberries
- some soft & flavorful raspberries
- a tough & tart lemon…
Let’s start preparing some summer jam…
We start w/ the lemon:
- grate the zest
- press the juice.
Put all the raspberries & the lemon juice in a blender & blend until puréed (only some seconds!).
Sieve the raspberry purrée to identify all these nasty little pits – discard them.
Add the lemon zest & the cleaned strawberries.
The fruit mix shall be exactly 1000 g – because we’ll add 1000 g preserving sugar (type 1:1).
After having let the fruit mess rest for 2-3 hours there will be a lot of juicy liquid. (It doesn’t matter if the sugar isn’t dissolved completely – it will do when starting heating..)
During the rest session you’ll have enough time to gather jam jars, clean them thoroughly w/ hot-hot water & a clean tea towel.
So put the pot on the hot plate & let it come to cooking… Take care to take a big enough pot because the fruit mess tends to expand when cooking…
When the mess starts bubbling let it cook for at least 4 min. Then hurry up to fill the hot mess in the waiting jam jars…
…& this is a leftover ready for tasting at once…
I managed to produce 7 jars w/ jam – each jar of 250 g.
For the record:
I always use jars originally filled w/ jam or marmalade I bought in my trusted food store. The jars w/ the classic screw-top sealing the content can be re-used for homemade jam twice or thrice. When filling in the jam fresh from the stove, screwing the lid on at once & turning the jars upside down you get the preferred sealing.
The businesswoman with too many office hours thinks
I remember some posts about jam when there was a discussion about preserving sugar „type 1:1“ & „type 1:2“… When thinking about the lemon & the lemon zest & the lemon juice: yes – I’d opt for the „type 1:1“ preserving sugar – a jam has to be sweet, not sour or acid…
So what’s next?