It has been quite the week… You might wonder why I’ve gone blog quiet this past week – that is not posting any decadent desserts or my latest shoe obsession – but I have good reason. Think the stale, woody smell of cardboard and pop of bubble wrap… That’s right. I’m moving (insert stink eye face.) I’m still in my beloved NYC however! So its luckily a leisurely move (if I can call it that) but one that took up too much of my time regardless! So I hope my lovely readers will forgive my absence last week with the gift of Strawberry Rose Jam, in its own little jar tied with a bow!
My jam recipe was recently featured in the June issue of Foam Magazine, so I thought why not make a separate batch for my dedicated readers!
Home-made jam might sound threatening, but its really more the result of a diligent process than difficult to make. I want to spread the home-made jam message so to speak, that its easy enough to make, but bountifully more impressive of a result! Rose adds an elegant and subtle flavouring to the red berries (strawberry or raspberry), and this pairing is often used in confectionary combination, like Pierre Hermé’s signature Raspberry Rose Ispahan Macaron… Well, let’s take the first step, and simply begin…
Strawberry Rose Jam
You will need…
2 pints fresh strawberries, hulled and quartered
1 cup sugar
1 Tblsp rose water
6 canning jam jars, sterilised
1. Place a small plate in the freezer.
2. To sterilise jars: wash them in hot soapy water, then place on a baking tray using tongs (its important not to touch the jars with your hands as this will contaminate them) in a hot oven (375F) for approx 20mins. Remove from oven and set aside. For more instructions on sterilization, please see the link.
3. In a large saucepan, heat the strawberries, sugar, and rose water on medium heat. The strawberries will begin to soften and gently bubble.
4. Allow the strawberries to simmer for roughly 20-30mins, stirring occasionally, until they have cooked down to a gooey, thick consistency.
5. The tried and true jam maker’s test as to whether jam is ready to jar, is to remove the plate from the freezer, and put a teaspoonful amount of hot jam on the plate. Hold the plate at a vertical, and if the jam runs down the side of the plate quickly, then it isn’t ready to be jarred. If the jam remains thick and congeals on the plate, then you know its ready (as seen below)!
6. Turn off the heat, and pour the hot jam into the sterilized jam jars, filling up to the top. Use a set of tongs to place the jar seals on top of each jar before screwing on the lids. Remember, this is completed while the jam is still hot!
7. Screw on the jar lids tightly and set aside the jars to cool (you might need to hold them with a dish towel as they might still be hot to touch). As the jam cools, you will hear the lids pop inward indicating that the jam has been officially sterilized! The canning process is complete!
8. I like to give these little jars of goodness as gifts to friends and family. I simply cut out paper labels, wrote the jam name, and tied them to the jar with a bow.
Canned jam can be stored for months, if not years! For more details on the shelf-life of canned jam see HERE. But I couldn’t resist, and had to try my jam right away on my Gluten-Free Chia Seed Fig and Walnut Muffins!
|Gluten Free Chia Seed Fig and Walnut Muffins|
I transitioned this printed top I wore in the kitchen to a much more MAJOR street look. Whether at home baking or strutting the streets, use your summer looks wisely by mixing with print tops.
I’m wearing –
Jimmy Choo shoes, Frida bag from Mexico
Get the Look!