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Thread: Strawberry jam

  1. #1
    pepper is offline Seedling
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    Default Strawberry jam

    Hi could anyone give me a recipe for strawberry jam please, not sure how much sugar to fruit, thanks

  2. #2
    nickdub is offline Early Fruiter
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    not a jam expert, but I do remember strawberries are low in pectin, so tends to be runny - if I was doing it I'd use the same weight of sugar as fruit and add the juice of a few lemons, bring it up to a near boil and then do a setting test on a saucer - personally I'd rather have a tasty jam which is a bit sloppy than a set one with less flavour. (if you want some whole fruit in it, keep a few back and add them towards the eend of the process)

  3. #3
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    greenishfing is offline Cropper
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    I have always used Delia's recipe. 4 pounds of fruit to 3 pounds of sugar and juice of one lemon. It's never let me down.
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  4. #4
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    mothhawk is offline Mature Fruiter
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    Quote Originally Posted by greenishfing View Post
    I have always used Delia's recipe. 4 pounds of fruit to 3 pounds of sugar and juice of one lemon. It's never let me down.
    I do it this way too. Makes a lovely jam.
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    Endless wonder.

  5. #5
    pepper is offline Seedling
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    Do you use pectin powder, I tried it with that last year but it set a bit too much I prefer it slightly runny, I will try delias recipe and see how it goes, thanks for your help

  6. #6
    greenishfing's Avatar
    greenishfing is offline Cropper
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    Quote Originally Posted by pepper View Post
    Do you use pectin powder, I tried it with that last year but it set a bit too much I prefer it slightly runny, I will try delias recipe and see how it goes, thanks for your help
    I do not use pectin. If you want the strawberries to stay whole cover them with the sugar in the jam pan the night before you make the jam and cover with a tea towel overnight.

  7. #7
    pepper is offline Seedling
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    Thanks for your help, will give it a go and see how it turns out
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  8. #8
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    SarrissUK is offline Cropper
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    I use pectin sugar, and I have tried the powder too, which I find dissolves best if it's mixed with sugar very well before added to the fruit.

    Lemon doesn't always provide enough pectin, and powder pectin is a great backup.

    If a jam is too hard for your liking, you can melt it back down and add water

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