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Strawberry Apple Jam

450g ripe strawberries
2 eating apples (I used Gala)
1 1/4 cup sugar
Juice of one lemon (roughly 1/2 cup)
1 tsp butter

Method:


Wash, hull and quarter the strawberries. Wash and peel the apples, and dice them into small pieces.


Roughly mash the strawberries, till quite pulpy. You can also puree them in a blender if you like a smooth jam.


Put the mashed strawberries and apples into a deep, heavy pan, along with the sugar, lemon juice and butter. Taste and add some more sugar if you like your jam quite sweet.


Simmer gently on low heat for 15 minutes. Then, using a masher or fork, mash the mixture so they the apples are all pulpy and soft. Turn up the heat to medium, and cook, stirring frequently, for another 15 minutes, then allow the jam to come to a rolling boil (which is why you need a deep pan, or it will splatter absolutely everywhere!) If there is foamy stuff on top, skim away using a spoon.


If you have a candy thermometer, the reading should be 105 C or 22o F. If you don't have one, no worries, just drop some jam on a cold plate and draw your finger through it. If it wrinkles, and doesn't get back together, its done.


Take the jam off the heat, and leave for around 5 minutes or so.


Then spoon into sterilised jars (just boil the jars and lids for two minutes, take out and leave to dry). As this recipe only makes about two 500 ml jars, I didn't bother with the whole canning process. So this jam needs to be kept in the fridge and should keep well for up to three weeks (not in our house it won't, but one can only hope!!) If you want to make more and can the jam, then follow the canning instructions that I linked to in my
cherry jam recipe.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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