Strawberry Jam

Strawberry Jam 

This really is a wonderful jam, and there is nothing quite so fabulous as homemade scones, homemade jam, double cream and ultra strong espresso coffee (or tea if you must).  If you make this in the height of summer when Strawberries are abundant and not too expensive it really is worth the investment of both time and money - and they make great gifts. ...and yes the Chambord makes all the difference!

 

Strawberry Jam1.5 kg fresh strawberries

3 Granny Smith Apples, peeled and very finely diced

Juice and zest of 3 lemons

1.25kg sugar

1 vanilla bean, split down the middle, seeds scraped into the pan

pinch of salt

¼ cup Chambord Liqueur or similar sweet berry liqueur

 

Check all strawberries are in good condition, wash and hull.  Cut strawberries in half and add to a large heavy bottomed pan with the apples, lemon juice and zest, vanilla bean and salt, finally covering with the sugar.  Turn on the heat, allowing the sugar to warm through.

Very slowly bring the heat up to boiling point.  Bring the mixture to the boil, stirring constantly for 10-15 minutes or until the desired consistency is reached.  Allow to cool slightly before adding liqueur*. 

To test for setting place a saucer in the freezer and dab hot jam onto the plate.  If the skin wrinkles when you run a spoon through it as it cools the jam should set well.  If setting is not progressing, commercial setting agent can be added, alternatively add an additional cup of sugar dissolved in lemon juice.
Allow to stand for 10 minutes before ladling into prepared jars - should yield at least 5 good-sized jars.  This jam will store, unopened, for up to a year in the pantry.

* If you add the liqueur while the jam is still at near-boiling point the mix will foam up violently - probably over the sides of your pan and possibly onto you - burning you and your stove.  I have learned this from experience and can't say that I particularly recommend it.