I think it could be official.
We’ve had four, four, days on the trot when the sun has made an appearance for at least part of the day.
Yay, summer is here!
And with summer comes
I did the annual trip to our local Pick Your Own, The Malt Kiln Farm Shop, with youngest child and her friend.
The sun shone, the bees buzzed, all was right with the world.
And we came away with about 3 kg of strawberries.
So we may have got a leeetttle bit carried away.
I’m not counting the several kilograms of strawberries we ate whilst we were filling the baskets.
Until you’ve tasted a freshly picked strawberry, warm from the summer sun, you have not really tasted a strawberry my friend!
Once we got home (the mini doing wheelies due to the weight of strawberries in the boot) it was time to try and do something useful with the fruit.
And what better than strawberry jam?
It’s the easiest thing in the world to make.
Wipe, or wash, your strawberries and de-hull them.
Weigh your fruit.
Chop the berries into smaller chunks and place in a large saucepan or jam pan.
Heat for 10 minutes or so to release the juices and then mash with a potato masher or wooden spoon.
Heat for a further 5 or 10 mins until the fruit has really cooked down into a pulpy mash.
Add the same weight of jam sugar as you have of fruit, plus the juice of a lemon as strawberries have little pectin.
Bring to a rolling boil
When the jam has reached the setting point (either pop a saucer in the freezer for a few minutes then remove and drop a splodge of jam on it, pushing to see if skin forms on the surface, or see if the jam forms globular droplets that cling to the back of a spoon when it is lifted out of the mixture) take off the boil and decant into clean, sterilised jars.
Now make yourself a quick batch of scones and enjoy warm homemade, intensely strawberry jam on warm, homemade, melt in the mouth scones
It really is the taste of summer. Mmmmm.