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  1. #9
    Sue
    Sue is offline Cropper
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    Pumpkin Cuddler
    You could try the microwave method, I made some today and it turned out perfect, have always shied away from making strawberry jam in case it all goes wrong and I've wasted precious strawberries. This is a very easy method just using strawberries and sugar, takes about half an hour and all you have to do is stir it three times. Got 5 small jars from 1 1/2lb strawberries so will definately make some more this way as it tastes wonderful.
    I used Sonia Allison's Luxurious Jam: Make yourself mini pots in the microwave from Foulsham
    I'm having a go at Rhubarb, Lavender and Lemon Jam on Friday, sounds interesting
    Sue

  2. #10
    Paulottie is offline Banned
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    You can use redcurrent or goosebery juice to set your jam. or save apple pectin in the freezer to use next year.
    Put dry fruit in pan, cover with an equal quantitiy of sugar. Leave over night till sugar pulls out the juice. Add a 1/4 pint per pound of fruit- redcurrant juice. boil test etc.

  3. #11
    swampie sue's Avatar
    swampie sue is offline Seedling
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    Sue, your recipe for Lemon and lavender jam sounds wonderful. Please could I have the recipe, that's as long as it is not a family secret of course.

  4. #12
    Sue
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    Hi Swampie Sue
    It's no secret, I'd only just spotted it in the Luxurious Jams book, unfortunately got overloaded with work last week and didn't have time to make it and had to use the last of my precious rhubarb in a date and rhubarb cake, which is very good, lovely mixture of sour and sweet.
    anyway here's the jam recipe.

    Rhubard, Lavender and Lemon Jam
    makes 1kg
    750g rhubarb, trimmed and cut into chunks4 clusters of lavender flowers, rinsed
    1/2 tsp grated lemon rind
    Juice of 1 1/2 large lemons
    6 tbsp boiling water
    700 g jam sugar

    Put the rhubarb, lavender flowers, lemon rind and lemon juice in a 4 litre capacity bowl and add the boiling water. Cover and cook on full (750-800w) for 12 minutes, stirring once

    Uncover, stir in the sugar and cook on Full for 8 minutes until the sugar is dissolved, stirring twice with a wooden spoon.

    Reduce the power to Medium (550w) and continue to cook for 30-35 minutes until setting point is reached, stirring three or four times.

    Allow to cool to lukewarm, then ladle into warmed jars, top with paper discs and leave until cold.

    best wishes
    Sue

  5. #13
    swampie sue's Avatar
    swampie sue is offline Seedling
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    Thanks Sue,

    I shall look forward to making and trying that.

    Kind regards

    Sue

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