“Did you manage to get it to set?”
Ignorance is bliss, it turns out when it comes to strawberry jam! Dimly at the back of my mind I felt that there was something I ought to know about strawberry jam as against any other types of jam. No sooner had I posted a photograph on Facebook of our luscious deep red jam, than the questions began. Due to the low pectin levels in strawberries, apparently the jam is notoriously difficult to get to ‘set’, that is, make it of a good jammy, sticky consistency. Well I’m delighted to say that ours did set. It is quite a ‘soft-set’ but then I think that’s how strawberry jam should be.
We were just thrilled to have so many strawberries to have a ‘jam crisis’ moment. We have had the occasional strawberry glut before. There was the year we exported a large quantity on holiday with us (see my post from 2017 – Seasons of mellow fruitfulness) and another year when a poorly timed holiday meant that the neighbours had the full benefit. This year, however, we timed it just right. As we returned from holiday, the strawberries began ripening and we were having a bowlful every evening.
But it turns out that there comes a point when you can’t keep up! My husband was picking some fruit every day when he returned from work so I lost track of just how many berries were stashed away in the fridge until one morning when he declared that we needed to deploy ‘Plan B’! I had joked about Plan B – “we can always make jam”, I jested. As it turns out, we made several kilos of it and very nice it is too on a Sunday morning with croissants.
The only jam we’d made previously was cherry plum, jam being pretty much the only thing you can make with these yellow, rose flushed, sour fruits. If you like your jam on the tart side, cherry plum is for you! Unfortunately our cherry plum tree is rather large and every so often we have no choice but to have it pruned which means we have at least one fallow year in terms of jam making. This summer is its first post-prune bounce back and we could see enough fruit developing for a batch of jam. Along with the crab apples starting to swell (see In praise of Laura), I sensed a jar crisis looming! Thankfully an appeal to friends saw us restocked.
What I hadn’t reckoned on was the strawberry glut being followed by a raspberry glut! As strawberry production slowed down, the raspberries began to crop. Just a few each day to begin with but soon it became closer to half a punnet. They turned out to be superbly timed to be eaten along with the blueberries which have been cropping very nicely on the patio this year and our cunning ‘popadome’ device has been an excellent investment, meaning that we have benefited from the berries rather than the local blackbird population! Whilst I like our garden to be wildlife friendly, there are limits! Last year we barely ate a blueberry as almost the entire the crop was plundered by our feathered friends.
As with the strawberries, there was an ominous sense of the fridge filling up. Buoyed by the success of our rookie strawberry jam, we decided to give raspberry a go. I delved into our elderly but trusty Good Housekeeping book and was astonished to read just how basic the recipe was for raspberry jam – raspberries and sugar! No water, no lemon juice, no need to fiddle around hulling or halving the fruit, just get it in the pan and cook it.
Raspberry, it turns out, is the polar opposite of strawberry. After our traditional 10 minutes of a rolling boil, we did the usual cold plate trick to test the ‘set’. Normally the jam or jelly spreads about a bit on the plate as you run your finger through it to see if it wrinkles up. The raspberry landed on the plate and set! In fact running my finger through it turned out to be the equivalent of sticking my finger into boiling jam – raspberry jam keeps its heat!
We only made a couple of jars of raspberry but can’t wait to try it. Instead of the fridge being full of fruit, we now have a different problem – it’s full of jars of jam!
First ever raspberry jam! (c) Elizabeth Malone
- Do you make jam from your garden produce?
- Have you braved making strawberry jam and did it set?!