Preserving in jim jams

Jammin'

We’re jammin’….

Well, dear Reader, it would seem that I have been burning the candle at both ends somewhat of late and I have been riddled with summer flu.  Ridiculous!  How can one possibly catch flu in the summer?  Feeling utterly useless and wishing I could pull the duvet over my head, I coordinated last minute moving jobs from the sofa and put myself to bed with a whisky (purely medicinal of course).  That was until the cavalry arrived (in the form of my dear Mamma) or so I thought…..  On second glance, I realised that instead of chicken soup and chocolate, she was armed with a jam pan and a copy of one of my childhood culinary favourites, The Good Housekeeping Step by Step Cook book.  Even now, I am still strangely fascinated by this glossy tome which

What more could any dinner party ask for than duck in aspic and steak bites?!

What more could any dinner party ask for than duck in aspic and steak bites?!

features none other than a recipe for ghoulish sounding Duck in Aspic amongst all kinds of 1970s dinner party disaster menus.  The purpose of the cook book’s outing: to make a jam maker of me.  My mother is known for her pots of jam littering the larder and her staunch belief that jam can last years and years!  Many a breakfast has been spent opening jars to reveal green and blue hues of mould and dear Papa is always threatening to throw out the ‘collection’.  I seriously think that there could even be a jar in the pantry from my teenage days……definitely not as palatable as a vintage Margaux!

So, dear Reader, I found myself standing in my kitchen in my jim jams with Poppy in hers too, thinking about how I was going to deal with 3lbs of strawberries and my Mamma’s overexcited enthusiasm for turning me into a preserving queen.

jamHere’s our version of Margot’s Strawberry and Lavender jam

1kg strawberries (leave them whole – freshly picked fruit is better for this, if you can get it or grow it)

600g preserving sugar

350g caster sugar

jam3juice of a lemon

2 lavender flower heads

Heat the jam pan and add all the strawberries and sugar and stir together.  Leaving the strawberries whole gives a more ‘conserve’ style of jam which can be used for cakes, scones and of course, hot buttered toast.  The strawberries being a soft fruit will break up a bit anyway as you stir them.  Wait until all the sugar has dissolved until you add the lemon juice (lemon juice gives a helping hand as strawberries are notoriously low in pectin so I am told). Stir frequently to stop anything catching on the bottom and simmer gently for approximately 7 minutes.  Then allow mixture to come to the boil.  Boil rapidly for 10 minutes. Test for setting point by dropping some jam onto a cold spoon.  Wait for it to cool and then push the jam with your finger – if it crinkles, it has reached setting point.  Wash jars and then place them in a hot oven to sterilise before pouring in the jam (stirring through any scum that may have formed on the top).  Add the lavender flowers at the very end, stirring through the pot to make sure they are evenly spread.  The lavender is there for fragrance and delicate flavour – try not to be too heavy handed with it though as otherwise you will end up with jammy pot pourri!  Seal the jars – jar can be kept for up to 12 months.  Refrigerate once opened.

The perfect summery jam for a Wimbledon tea!

The perfect summery jam for a Wimbledon tea!

What could be more summery than luscious rosy ripe strawberry jam slathered on a buttery scones piled high with cream and extra strawberries?!!  Certainly a diet fail but the perfect accompaniment to watching Wimbledon and the best antidote to a spot of summer flu I can assure you.

With some leftover rhubarb,  we even had a go at some experimental ‘Jarmalade’ – yes, you guessed it, a jam/marmalade hybrid with rhubarb and orange.  Dear Reader, to be honest I think that Mamma and I got a bit carried away with the preserving at this point as we were thinking up all sorts of combinations.  Thank goodness Jerry arrived home just in time before I managed to populate the whole kitchen with pots of jam.  His first thought was that the removal men would be boxing up at least one whole box of jam…….oh my, dear Reader, it would appear that I may have inherited that jam hoarding gene after all!  Perhaps I could endear myself to neighbours in our new village with gifts of jam……?!

17 thoughts on “Preserving in jim jams

  1. Kate

    Ooooh, I’ll have one! Me! Me! Me! Love the idea of adding lavender, I will definitely have to try this! I’ve never had much success with strawberry jam (I blame that pesky pectin) but last years raspberry was gone in a nanosecond!! I’ve been collecting a hoard of empty jam jars ever since!!

    I’m most intrigued to hear how the rhubarb and orange tastes?

    Kate x

    Reply
    1. admin Post author

      OOoooh the rhubarb and orange jarmalade is delicious – probably would have been better with a Seville orange but I only had a clementine left in the fruit bowl!!! Try a bit more lemon juice with the strawberry as my Mamma swears that this is the best thing to help with the pesky pectin! xxxx

      Reply
  2. Sarah Miles

    I think your neighbours will love you forever! I am desperate to try jam, but don’t have a jam pan….might have to borrow one and try this. Love strawberries, love lavender, love JAM!

    Reply
    1. admin Post author

      Well I am going to have to bribe them to like us in the village…townies moving in etc! Jam seemed a good place to start! xx

      Reply
  3. suzanne3childrenandit

    Yay, now you’re living the real ‘good life’ – you’ve made jam! I made some for the first time last summer…and we’ve still got 3 pots of the stuff in the fridge! We don’t even like jam all that much!

    Reply
  4. Countrywives

    Love lavender… thinking of making lavender ice cream. My husband always thought I would make jam when we moved to the countryside – but it’s been 12 years since we left London and I’m still buying ready made (albeit at local farmers market)… Grace x

    Reply
    1. admin Post author

      Love the sound of lavender ice cream – lavender shortbread is a winner. Have a fab recipe if you need it! Thanks so much for commenting, Grace. Such a big fan of the CountryWives! x

      Reply
    1. admin Post author

      My Mamma will not have it that it should be used in 12 months – preserved preserves as far as she is concerned are up there with Egyptian mummies!

      Reply
  5. Helen

    Thank you for inspiring me – I’m going to be brave and try some jam making myself! I love the idea of lavender with the strawberry jam. Helen

    Reply
    1. admin Post author

      Oooh what a lovely thing to say – do give the recipe a go. I am a novice but really loved being able to pot up my own jam! Possibilities are endless….!

      Reply
  6. Verily Victoria Vocalises

    Strawberry and Lavender jam?! Wow! Sounds amazing – I must definitely try it :). Sorry you’ve been ill, hope you feel better soon. Thank you so much for linking to PoCoLo and sorry for the delay in commenting xx

    Reply
  7. oddlyactive

    I’ve never tried making jam but did try making honey once… Took me months to collect the pollen (I used a cotton bud) and chewing it up proved nigh on impossible. All that work for a thimbleful of very runny yellow stuff that tasted like bile (I don’t think my saliva contained the right enzymes). Pah! Never again! Jam next time, maybe…

    More seriously, just wanted to say I have a copy of the Step by Step Cookbook too and still use a couple of recipes from it. Other old faves include ‘The Young Cooks Calendar’ and ‘Marvelous Meals with Mince’. I really only like the titles (the recipes are rubbish) – MMwM even providing me with an idea for a kids poem. 😀

    As Bob Marley might have said, keep jamming 😀

    Reply
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