Strawberries!

[jean]

I am getting very bored with these strawberries.

Because of they rain they're now getting soft so fast I don't even know it they'd be any good for jam.

A friend has recommended stewing them with gooseberries.

Any opinions on this?

[Patrick]

Wouldn't they just - disappear by doing that?

How about a giant multi-tiered sponge cake!

[jean]

Jun 24, 2009 11:00:28 GMT Patrick said:

Wouldn't they just - disappear by doing that?

I've done it now, and you can taste them - but I don't much like the taste of cooked strawberries.

Still, the compote is a lovely pale pink colour.

But I don't think I'll do it again.

[Patrick]

Strawberry Wine?

[everso]

How about strawberry ice cream?

I used to have a recipe for it and the ingredients were strawberries, sugar, double cream and cointreau. It tasted absolutely fab.

[sinistral]

And strawberry yoghurt.
I make my own but you could always buy big tubs of plain then add mashed,slightly sweetened fruit.

In fact....if you have freezer room you could put the fruit in small tubs and then use it,as required,through the year.

[jean]

I don't think strawberries freeze well.

I looked for some pectin yesterday because I don't think trawberry jam will set without it, but I couldn't even find the 'jam sugar' that has pectin added.

[sinistral]

Jun 25, 2009 7:05:30 GMT jean said:

I don't think strawberries freeze well.

I looked for some pectin yesterday because I don't think trawberry jam will set without it, but I couldn't even find the 'jam sugar' that has pectin added.

Don't bother with pectin,Jean......come to that don't bother with jam sugar either.
I make all my jam with ordinary granulated and it sets just fine.

[jean]

Too late - I got some pectin today and used it!

I thought strawberries were too short of natural pectin to set without it.

How long do you find you have to boil it for? How much sugar do you use?

[sinistral]

Jun 25, 2009 16:52:33 GMT jean said:

Too late - I got some pectin today and used it!

I thought strawberries were too short of natural pectin to set without it.

How long do you find you have to boil it for? How much sugar do you use?

My recipe says three and a half pounds of sugar to four pounds of strawberries plus the juice of two lemons(which I don't use)
It says boil for fifteen minutes but I tend to let it boil gently for about ten then turn the heat up to get a "rolling" boil for another ten or so minutes before testing for a set.
You'll probably gather I rarely follow recipes to the letter!

Which play is it where they're eating the scum from jam making?
Is it Uncle Vanya? (If you'll pardon the expression!)

[everso]

I made strawberry jam last year. I added the juice of a lemon and it set fine. The thing is not to make the jam with very ripe strawberries.

I have just a few spoonfuls of my strawberry jam left, so I'd better get organised and make some more.

Hmmmmmm.

[sinistral]

That's it everso.......firm fruit not soft.

[jean]

But I was only making jam because the fruit wasn't up to eating raw!

Mind you, the pectin was so expensive that it would have been cheaper to throw away my strawberries and buy ready-made jam.

[sinistral]

Jun 27, 2009 7:13:20 GMT jean said:

But I was only making jam because the fruit wasn't up to eating raw!

Ah....big mistake Jean

I'm not sure but I think firm rather than over ripe fruit is recommended for any type of jam.
Don't know the science of it but I assume the natural pectin must reduce in the ripening process.

[jean]

I NEED HELP!

My strawberry jam has not set. I am not an expert jam maker, but I've always done redcurrant jelly and it's always worked, with the minimum of sugar, and of boiling. And I have never bothered too much about 'setting point' either, because if you test it in the approved way, by the time you're sure, it's overboiled.

I am surprised because the bit of jam I left out set perfectly, and I hoped what was in the jars would eventually do so too. But it hasn't.

Will it be all right if I turn it all out and boil it up again?

[everso]

Jul 6, 2009 19:23:25 GMT jean said:

I NEED HELP!

My strawberry jam has not set. I am not an expert jam maker, but I've always done redcurrant jelly and it's always worked, with the minimum of sugar, and of boiling. And I have never bothered too much about 'setting point' either, because if you test it in the approved way, by the time you're sure, it's overboiled.

I am surprised because the bit of jam I left out set perfectly, and I hoped what was in the jars would eventually do so too. But it hasn't.

Will it be all right if I turn it all out and boil it up again?

[/color]

Can't think why not. Be careful not to overdue the boiling though, as it will end up tasting of caramel. I did that once! Did you add some lemon juice when you started the boiling? The fact that you used overripe fruit may have something to do with it.

Give it another boil for a few minutes and see how you go. Even if it doesn't thicken much, it will still taste miles better than shop bought jam.

[sinistral]

Jean,I've been Googling and found this......

Hope it helps.

To remake cooked jam or jelly without added pectin, for each 1 L (4 cups) jam or jelly add 25 mL (2 tbsp) bottled lemon juice. Heat to boiling and boil jam or jelly hard 3 to 4 minutes, then test for signs of gelling. Try the sheet test from a cold spoon or remove the kettle from the heat and chill a little in the freezer. If it shows signs of gelling, boil until it tests done. Remove from heat, skim, pour into sterilized jars and seal.

[everso]

Jean, we are a caring board. We must be the only people who worry about whether another board member's jam has set.

We feel your pain

[jean]

Thank you, everyone who cares. And thank you for your advice.

I have got to make myself re-do it today. I hate re-doing things.

[sinistral]

From time to time I make a batch of yoghurt that doesn't thicken.I don't know why because it's always done in the same way,but re-heating usually does the trick.....so fingers crossed for your jam.