When there are second season strawberries and raspberries in the market rush to make this sunny, zesty, zingy preserve. “Strawberries and cream” that eternal combo means that it is heavenly dribbled over “syrniki” sweet cheese pancakes or just as good: on buttered muffins and crumpets where it oozes into the holes.
This is an unset jam cooked very briefly and therefore keep in the fridge (2-3 months) or water bath it.
Ingredients
(for 3-4 small jars)
- 500g strawberries halved or quartered depending on their size
- 200g raspberries
- 1 lemon quartered
- 300g sugar
- a generous chunk of fresh ginger cut finely or grated (finish wih approx 50g of prepared ginger)
How To
Day One: Place all ingredients in a heavy bottomed saucepan or your jam pan, stir well and leave to macerate overnight
Day Two: Prepare and sterilise all your jars and equipment ( Jam Sessions – rules on making jam).
Bring the pan and its contents to the boil slowly and then boil rapidly for 10-15 minutes, just until the fruit is cooked.
Remove from the heat, remove the lemon pieces. Ladle into hot sterilised jars and water bath for 30 minutes. Alternatively store in the fridge ….but I would need a second fridge for all my jam so I water bath these.