softly, gently, dribly does it
Strawberry jam is a capricious affair and belies the inviting simplicity of the fruit. It is notoriously adverse to setting, is easily over boiled and loves to reward you with a growth of mould- yet somehow when those first strawberries appear it is just too hard to resist the urge!
This version creates a soft set high fruit conserve which captures the fresh tart tastes of the fruit and has passion fruit “pop” too. I like to dribble it over ice creams, yoghurt and museli combos or old school butter and croissants.
To create the recipe I took a leaf out of the jam-making doyenne Christine Ferber’s book “Mes Confitures” (her “Strawberry with Passionfruit”) for the strawberry/passion fruit balance and tinkered with fruit sugar and lemon boiling liquid for help with setting and general brightness.
As always with jams, make in small quantities to ensure a good clear bright jam and use top quality fruit – here these were Greek strawberries…almost “local” and I ate a few to check their texture and taste.
Continue reading “Strawberry & Passionfruit Conserve (No refined sugar)”
