The jam of my childhood was plum, thanks to a neighbour's bountiful tree. Apricot was next but only if we were given apricots by my Aunty Joan, the bounty of her tree varied from year to year unlike the neighbour's plum tree. Homemade strawberry jam was a special treat. My older self still thinks it so and would add raspberry to the list.
I recall the simple Sunday evening dessert of bread, jam and cream and I still enjoy it. A thickish slice of fresh sourdough, topped with luscious strawberry jam and a generous dollop of pure cream is an absolute delight.
As are scones with jam and cream. Once again a very special treat, usually made for afternoon tea and only when visitors were coming.
How to Make Jam
Cook over low heat until fruit start to soften, stir/mash fruit with a spoon.
Test for Pectin
Test for gel. If gel is unsatisfactory continue cooking for a few more minutes and test again.
Testing for Gel
1 kg strawberries
1 kg sugar
Juice of 2 lemons or 1 teaspoon citric acid
Have on hand
1 pkt Jamsetta
Kleerview / cellophane covers
Clean the jars and heat to sterilise in the oven at 100C.
Place strawberries in a large saucepan, and stir gently over a low heat for 5 minutes.
Optional -Measure the fruit mixture, and allow 1 cup sugar to each cup of fruit pulp.
Return the fruit mixture and sugar to the pan. Add the juice/citric acid and stir over the heat, without boiling until the sugar is dissolved.
Bring to the boil, and boil uncovered without stirring for about 15 to 20 minutes or until jam gels when tested.
Pour into warm sterilised jars and seal when cold.
Makes between 3-4 jars