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Strawberry jam
Makes 6-8 jars
1.5 kg strawberries
1.6 kg sugar
40 g commercial pectin
1 knob butter
Wash and hull the strawberries. Process in the coulis
maker and weigh out 1.4 kg. Pour the coulis into a
saucepan and heat.
In a bowl, mix the pectin with 2 tablespoons of sugar.
Sprinkle this onto the coulis and stir in gently with a
wooden spoon. Bring to the boil and keep it on the boil
for 3 minutes, stirring constantly. Add the butter and
sugar, bring back to the boil for a further 3 minutes, still
stirring all the time. As soon as these 3 minutes are up,
fill your jam jars (sterilized beforehand) right up to the
top. Seal the jars immediately and tilt them in different
directions for 5 minutes (if they have airtight lids) to
eliminate any air bubbles, then leave to cool.
Note: commercial pectin (extracted from apples) is freely
available. You will find it next to the sugar at your local
grocer’s.
• Preparation : 10 min • Cooking : 10 min
Redcurrant jelly
Makes 4 jars
1.5 kg redcurrants
800 g sugar
20 g commercial pectin
Wash the redcurrants and strip them off their stalks.
Process them in the coulis maker and weigh the juice
(normally 800g).
In a bowl, mix the pectin with 2 tablespoons of sugar.
Place the juice in a preserving kettle and sprinkle
the pectin on top, gently stirring it in with a wooden
spoon. Bring the mixture to the boil and keep it on
the boil for 2 minutes, stirring constantly. Add the
same weight in sugar, return to the boil and cook over
a high heat for 2 minutes, stirring constantly.
Skim to remove any foam and pour the jelly straight into
the jars.
Tip: add a drop of lemon juice at the end of cooking to
preserve the colour of the red fruit.
• Preparation : 15 min • Cooking : 10 min
JUST DESSERTS
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