The Wimbledon Tennis Championship is a big thing in the UK, particularly this year with Andy Murray in the final – the first time a Brit has been in the Wimbledon men’s final for a very, very, long time (74 years for any sports statisticians!). I’m not very interested in the sport, but this seems like an important event. Also, seeing as it’s the worst summer ever in the UK, it’s still going to be pouring with rain so family viewing of the final offers the perfect Sunday afternoon activity.
To accompany our tennis viewing we’ll be eating scones and homemade strawberry jam – how very British! To us Brits Wimbledon is tennis, with a dash of rain and some strawberries. So, the inspiration for this recipe is definitely the Wimbledon final…. Come on Andy!
Speedy Soft Set Strawberry Jam (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
makes a small jar
- 200g strawberries
- 150g granulated sugar
- juice of 1/2 a lime
– Hull the strawberries and cut into quarters. Place in a saucepan and pulverise with a potato masher.
– Add the sugar and lime juice and stir over a low heat to melt.
– Bring to a rolling boil and cook vigorously for 8 minutes
– Pour into a sterilised jar and leave to cool.
– Keep in the fridge for up to three weeks.
16 Responses
What a lovely soft set jam! It sounds so fantastically simple too. Thanks for sharing
I’m hoping it’ll work well with the scones that are currently in the oven!
Yum! This is the second gorgeous post on jam I’ve seen this morning. I’ve been needing to buy some more jam, but now I’m thinking I’ve really just got to try making some!
make don’t buy!
Shows you how much I know, until a few weeks ago I thought you needed pectin to make jam. We are freezer jam fans around here so maybe for that method you still need pectin….
I think pectin helps, but as this is soft set it doesn’t matter so much. Tell me though, what is freezer jam? I’ve never heard of it!
Oh my gosh, Lucy! Freezer jam is a quick and easy method where you don’t cook the jam so it tastes ridiculously fresh and it stores in the freezer for up to a year until you are ready to use it. A one cup jar in my fridge can be gone in 2 days. My kids won’t eat any other kind of jam. Here is a site of the regular pectin brand I use with info on their lower sugar recipe (it’s still a lot of sugar, which is probably why my kids like it so much)
http://www.kraftbrands.com/surejell
I buy the pink box, which uses less sugar
Our favorite recipe
http://www.kraftrecipes.com/recipes/surejell-for-less-no-50994.aspx
If you can’t get pectin there that will work with freezer jam, I’m gonna mail you some (really)!
Sounds very interesting… I haven’t seen dry pectin before but will have a hunt around. It normally comes combined with sugar as ‘preserving sugar’ here, but they must sell it somewhere. You’ve opened up a whole new world of jam for me, how very exciting!… Thank you! xxxx
I hope you can find some, if not, be sure to let me know. We have a liquid version here too, but I think you still have to add sugar to it. I made a giant batch yesterday and ended up having too many jars to store in my freezer so I gave some to neighbors and found myself wishing I could bring you a jar too 😉
Oooh, I wish you could have 🙂 Thanks for the link…will try and order some soon
I think I tried the link and it was broken. Let me know if you can’t get it to work. Pamona’s Pectin also has international orders available on their site, although the shipping might be an arm and a leg. One box makes so much jam though, that it might be worth it…
I’ve found it for sale, will place an order this week… very exciting! x
Yay! I forgot to tell you that out of all the seeds I think hemp dissolves the most completely and will possibly work the best for cheez for your girls. Let me know if you end up trying it.
oooh, interesting. I’ll give it a go after we return from the Olympics 🙂
Oh so fun! I’m so jealous!!!