Strawberry Jam #DDDHMC

Welcome to the first edition of Diddle Diddle Dumpling's Home Made Christmas! To kick things off I've went with something that's fairly simple & a favourite in every household - the humble Strawberry Jam! This is one gift that will always be greatly received. But if you want to try your hand at it, you need to get moving as they'll only be in season for a few more weeks; after which you'll struggle get any in the shops. But don't worry, the great thing about preserves is that they last for ages, hence why the first few tutorials in Diddle Diddle Dumpling's Home Made Christmas will be of this nature.

What You Need.   
1kg Strawberries (ideally home grown, if not Scottish/British are tastiest).
1kg Jam Sugar.
Juice of one Lemon.
1 Tsp Vanilla Extract (optional).

1 Teaspoon of Unsalted Butter. 3-4 Jam Jars with lids (450g is ideal).
Wax Discs.

Method.   

1. Wash your strawberries, cut them in half if they're quite big & sterilise your jars.
2. Pop the strawberries & lemon juice in a large, heavy based pan - ideally a jam pan - and heat for a few minutes to allow the strawberries to soften.
3. Add all the sugar and stir on a low heat until all the granules of sugar have dissolved.
4. Add the Vanilla Extract. This part is optional but gives the jam a little bit extra flavour.
5. Bring the mixture to a rolling boil for 6 minutes or until it reaches it's setting point. To check the setting point, spoon a small amount of the jam out and onto a cool plate. Allow to cool for a few minutes, then with your finger, check that it is of the consistency you'd expect of jam. If not, continue to boil for a couple of more minutes & check again. When happy, add the spoonful of butter & stir before switching off the heat - this stops a yucky scum forming on the top of your jam.
6. Allow the jam to cool in the pot for around 10 minutes before spooning it into the sterilised jars. Ensure your jars are still warm as cold jars are likely to crack due to the heat of the jam.
7. Place a wax disc of the top of the jam & seal with your lid. You should get around 3 jars but I like to have an extra jar sterilised & ready, just in case there's more than I expect.

• • •
The great thing about jam is that it literally keeps for years. It is vital that your jars are clean & sterilised though, to ensure no spores or dirt are present as they'll ruin your jam and make it inedible. Don't be tempted to skip that step! Otherwise go for it and give jam making a try for yourself. Just be sure to share your experience & photos using the Diddle Diddle Dumpling's Home Made Christmas hashtag on Twitter, Facebook & Instagram; #DDDHMC.

Next week I'll be sharing another jam recipe and be sure to stay tuned over the coming weeks for more info on designing your own jar labels, different ways to sterilise your jars & the first home baking gift of the series.

Happy making,

Adapted from this original recipe.

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