Author Jean Morrison
This is always my favourite jam served with freshly baked scones or a thick slice of wholemeal bread.
Read the notes below regarding the setting of the jam.
Cooking time: 1 hour
Quantity: Several jars
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2 and 1/2 kg strawberries, hulled
600g apples (about 6 apples)
Juice of 2 large lemons
9 cups sugar
1/2 packet Jamsetta (optional)
Rinse strawberries, core, peel and chop apples and place both into a large pan with the lemon juice. Slowly bring to the boil. Add sugar, stir well and boil quickly until jam thickens, removing any scum which may appear on the surface of the jam.
Periodically test the jam by placing a teaspoonful of the hot jam on a cold saucer. Pop the saucer in the fridge for 10 minutes. After 10 minutes tip the saucer to one side. If the jam wrinkles on the surface then the jam is ready for bottling. If it doesn't wrinkle then boil for a little longer and try again.
If jam is not setting well then add the Jamsetta and boil vigorously for 5 minutes. Do the "saucer test".
Carefully pour into hot sterilized jars. Seal whilst hot.
Sometimes I've done this recipe and had to use the whole packet of Jamsetta. The setting all depends on the fruit used and the time of year you make the jam. Be flexible.
Strawberries are rich in Vitamin B complex and vitamin C. They also contain potassium and have good skin cleansing properties. they are the only fruit to have its seeds on the outside. The average strawberry has 200 seeds. There is a museum in Belgium just for strawberries. Strawberries are a member of the rose family.
A medium apple has about 80 calories. 25% of an apple's volume is air - that is why they float. Apples cleanse and purify the blood and the liver. They are a good source of vitamin C and fibre. Remember your Gran's old saying "An apple a day keeps the doctor away". Well it's pretty good advice. Remember to eat the skin if you want to maximize the fibre. Eating an apple decreases the chances of tooth cavities by cleaning the teeth and massaging the gums.
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