Monday, 29 June 2015

Strawberry - Haskap Jam

Oh dear, more jam. And the haskaps are pretty much over, at least around here. Still, I haven't seen any other recipe for haskap and strawberry jam so I'd like to get this out there for future reference.

Since strawberries and haskaps have an overlapping season, this seems a natural combination. I thought it worked very well. The strawberries make the haskaps sweeter and more mellow, although the haskap flavour was quite predominate. The strawberry flavour comes through in the finish though, and the two flavours certainly work well together. As ever, I suspect you could add a bit more sugar although I found this to be plenty.

4 to 5 250-ml jars
1 hour prep time

3 cups haskap berries
3 cups strawberries
3 cups sugar
the juice of 1/2 lemon

Put the necessary jars (and one or two extra; I like to have one 125-ml jar available in case of odd quantities) into a canning pot and cover them with water to come an inch over the tops. Bring them to a boil and boil for 10 minutes. 

Meanwhile, remove the stems from the haskaps and the strawberries, and discard any bad ones or bits of debris. Cut the strawberries in halves or quarters if they are large.

Put the berries, sugar, and lemon juice into a large, shallow but heavy-bottomed pot (jam kettle) and bring to a boil. Boil steadily for 20 to 30 minutes, until the jam is ready to set. The jam should run off a spoon slowly lifted and tilted in a wide sheet. It can also be tested on a glass or china plate kept chilled in the freezer.

If your lemon was seedy, the seeds can be tied in a little piece of muslin or cheesecloth, or put in a spice-ball and boiled with the jam. This will help the jam set. Of course, remove them, press out any jam around them, then discard them before you bottle the jam. 

When the jam is almost ready, put the lids and rings into another pot and bring them to a boil. Drain the prepared jars and place them on a heat-proof surface. Fill them with the jam to within half an inch of the top, wipe the rims with a bit of paper towel dipped in the boiling water, then seal them with prepared lids and rings. Return  the jars of jam to the canning pot and boil for 5 minutes. Remove them to the heat-proof surface and let cool. Check the seals, label, and keep in a cool, dark place. Refrigerate once opened.

Last year at this time I made Lamb with Peas & Garlic Scapes.

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