I have never managed to get plain strawberry jam to set, partially because I absolutely refuse to add sufficient sugar. Adding gooseberries (or currants) ensures a good set, and adds a very nice tangy flavour too.
- Ready In:
- 2 cups gooseberries (or white currants)
- 1⁄4 cup water
- 8 cups strawberries
- 4 cups sugar
- 1⁄4 cup fresh lemon juice
- Wash the gooseberries and put them in a sauce pan with the water.
- Cover and bring them to a boil, stirring gently, until they are all popped.
- Press through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Gently rinse the strawberries and drain well.
- Mash them lightly.
- Mix the gooseberry puree, strawberries, sugar and lemon juice in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture just reaches the gell stage, about 20 minutes.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Process in boiling water for 5 minutes.
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I was gonna post this recipe but you've beaten me to it! I really like this jam. We get a lot of strawberries at this time of year and while I love them fresh, I'm not so keen on them in jam for some reason. This recipe really gives it that sumthin' sumthin' though and is a great recipe that's easy to make. Incidentally I make mine with still-green gooseberries just cos that's how I like them best! Mmmm!Reply
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