Strawberry and Redcurrant Jam

Serves: 20

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 700 gram(s) (11/2lb) granulated or preserving sugar (see Cook's Tips)
• 1 kilogram(s) (21/4lb) strawberries, hulled and halved if large
• 225 gram(s) redcurrants, stripped from their stalks
• Juice of 1 lemon

Method

1. Makes about 1.4kg (3lb) jam. Place the sugar in a roasting tin and warm at 180°C (160°C fan) mark 4 for 10min. Place half the strawberries and all the redcurrants in a preserving pan over a low heat and cook until soft and the juice runs.
2. Add the remaining strawberries to the pan and bring to the boil. Add the lemon juice and warmed sugar to the pan, bring to the boil, then simmer until the sugar dissolves. Bubble for 25min or until set (see Cook's Tips). Cool, pot, then cover and label the jars.
3. COOK'S TIPS Setting agents Preserving sugar produces less scum, dissolves easily and produces sparkling clear jellies and jams. (Jam sugar is used for fruits with low pectin and acid level.) Pectin makes jam set when fruit is heated with sugar. However, many summer fruits are low in natural pectin, so if your jam is not setting, add extra lemon juice - a good natural source of pectin. Alternatively, use an artificial pectin. Setting point When jam reaches setting point, it's ready to pot. There are two good ways of testing this stage: 1 Spoon a little jam on to a chilled plate, then chill for 1-2min. If it crinkles when you run your finger through it, setting point has been reached. 2 Use a jam thermometer - when it reaches at least 110°C (230°F) the jam is at setting point. Potting tips Before use, wash jars in hot water, drain, then leave to dry in a warm oven. Boil the lids. Alternatively, a fast wash in the dishwasher is ideal. Always pour hot jam into warm jars. Always fill to the rim to allow for shrinkage on cooling. Cover with waxed discs, waxed side down, and dampened Cellophane covers, dampened side up. For longer-term storage, cover with screw-on lids too. For best results, store jams in a cool dark place. The equipment you need A large heavy-based pan, preferably a preserving pan to maintain a rolling boil. Long-handled wooden spoon. Slotted spoon for skimming. Pyrex jug for filling jars. Jam funnel. Warm sterilised jam jars with screw-top lids. Wax discs and labels.

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