Jam, Get a good one and it is a beauty. That right combo of fruit sweetness to tartness. I’m not a lover of sweet jams, particularly those that you get in the stores. I like my jams like I like my chutneys, tart. If you’ve ever made jam at home before, you know that all jam really consists of is fruit and sugar. This strawberry red currant jam is lovely sharp and runny jam, which is equally good on scones, oatcakes or ice cream.
Here in the UK we have no shortage of varieties of jam on the shelves. Many are pretty good, if you pay a good price. The cheap stuff is high on sugar and tastes poor. But it’s baffled me why we pay so much for good jam, when it is so easy to make at home. With my mother visiting, I took the opportunity to make her a British classic of scone with jam. As she is diabetic, the jam purposely has a lower sugar content. Luckily, she too enjoyed a tart jam rather than sweet.
First prep the fruit, I’m using strawberries(300g) and red currants (150g) and a love quantity of sugar (125g). Most jams call for a 1-to-1 ration, where the sugar equals the fruit in weight. This jam will be runny, and that’s a good thing. Toss in some lemon juice (peel too maybe) and bring to a boil for about 10min. Put in sterilized containers and leave to cool/set. Then enjoy, it will last about a week or less but will be worth it. Plus, for the diabetic in the family the lower sugar content means it is a bit nicer for them.
The perfect drink to have with strawberry red currant jam, well this is based on the premise you will likely be having the jam on scones. In that case drink tea, obviously! I would suggest Twinings English Breakfast with a bit of milk. You could have coffee, but why.
This calls for good’ol classical music, and as this is an English dish let the composer be English. Delius Piano Concerto in C is a good choice to have playing in the background.Listen on iTunes Listen on Spotify Listen on Amazon
- 300 g fresh strawberries tops off and washed
- 150 g fresh red currants washed
- 125 g granulated sugar
- 1 lemon juiced
- Put all ingredients into a pan, and heat. You want the sugar to become liquid with the juice from the fruit, once this happens give the mixture a bit to mush it up the fruit. Bring this to a boil and then boil for about 10-12 minutes. Try not to stir it, but do skim off any foam.
- After 10-12 minutes, pour into sterilised jars while hot and seal. Let cool and set, and store in the fridge. Will last about week. Use on scones!