I was at the Rocklea Markets in Brisbane the other day and found some wonderful strawberries at the right price. When making my purchase I was chatting with the grower and told him I was making jam. He very kindly then gave me three kilos of strawberries that were no longer perfect, just a little over ripe, and no longer good for sale on his stall. I very gratefully accepted this gift, went home and made strawberry and rose jam.
- 1.5 kilos of strawberries washed and hulled and then cut in half.
- 1.5 kilos of sugar
- 1/3 cup of lemon juice
- 4-5 teaspoons of Green Living Australia’s Classic Pectin
- 3 teaspoons of rose water or rose essence
1. Place the strawberries in the preserving pan and add the lemon juice
2. Simmer, stirring frequently until the strawberries are tender.
3. Add the sugar and stir until dissolved. Bring the mixture to the boil and boil rapidly for 5 minutes.
4. Add 4-5 teaspoons of Pure Pectin, return to the boil and boil rapidly for an additional 5 minuted. Remember that you will need more pectin if the fruit is ripper as the ripper the fruit, the lower the natural pectin in the fruit. As my fruit was a little over ripe, I used 5 teaspoons of Pure Pectin.
5. Add three teaspoons of rose essence and quickly stir through.
6. Remove from the heat.
7. Skim any foam that form off the top.
8. Ladle your jam into hot sterilized jars and cap with new lids
9. Process in a boiling water bath
for 5 minutes.
10. Remove the jars from the bath using a jar lifter
and allow to cool naturally on your kitchen counter.
11. Label and store in your pantry.
This jam has a lovely aroma and you can really taste the rose coming thought.