Sunday, August 03, 2008

Strawberry Preserves


Nothing makes me feel as domestic-goddess-y as making jam. It's something about "making something to save for later" that just really appeals to me. Sadly, I'm very nervous about it, and I never think that it will actually keep. But, as long as you keep it in the fridge (if you don't use a lot of preservatives) and consume it fairly fast.. it should be ok. When I was buying strawberries for this, I told the lady at the shop that I was making preserves. She lit up and asked if I'd be using any interesting spices or combinations. She visibly shrunk with disappointment as I said that no, I'd go for a very basic kind... but really, strawberry preserves is something so perfect in the first place, it's hard to make it better.

This recipe is from a preview from Kinna's new book - which will only come out in Swedish for now. It's very easy really. Take 1 kilo of fresh strawberries. Place them all in a food processor and whirl a bit - they should not be mushy, but coarsely chopped. Transfer to a large pot. Add about 500 g of sugar, and some pectin. I can't really say how much since it will depend on the brand you're using, but follow the directions on the package and you should be fine. Heat, cook for a few minutes, skim off any foam, and pour into warm, sterilized jars. (This is another part that always worries me, but I heated the jars in the oven and I hope they're ok.)

Use more pectin for more of a marmelade consistency, or less to make it more jammy. Mine are quite loose. My favorite way to eat this? Umm, any way really. On pancakes. Stirred into yogurt. On ice cream. With sharp cheese, on a sandwich. Or just from the jar, with a spoon. (Yes, really.)


Anonymous said...

Homemade strawberry jam is the absolute best!
I make it every year, but instead of heating the berrys/sugar/pectin and sterilizing the jars, I buy something we call 'frysetøy' here in Norway. Kraft Foods makes it and it should be possible to get a hold of in Sweden, I would think. (

You just chop the berries, mix sugar and pectin powder, add and stir until dissolved. Put in plastic boxes, and straight in the freezer.
The jam looks a lot fresher, and tastes exactly like jam whisked together one minute ago. :-)

Jeanne said...

I'm just like you - the cooking of the jam is fine, but I worry about my ability to properly sterilise jars and have visions of my beautiful jam covered in mould :( Still, I am assured by many jam-making friends that this is unlikely and that sterilising is easy, so maybe I'll give it a go. Love the colour of your jam!

Dagmar said...

Your jam was delicious, Anne! We had it to our breakfast waffles. Very yummy!!

I'm always worried when I do preserves, but I sterilise the jars both in boiling water and then the oven so I guess they should be fine :-)

Kinna Jonsson said...

Dear Anne! Your jam looks just wonderful. My tip to sterilize the jars is to put c3ean jars on a pan and in the oven. Put the oven on 100 degrees Celsius and let them be there for about 10 minutes. Then the are warm and perfect for pouring the jam into them.

Ann Kristin - we do have the same pectin to use for frozen jam as well. The are most certainly in the same shelf in the shop as the one used for cooked jam.

Good luck all of you!

Honeybee said...

I prefer simple jams to fancy ones, too, so I wouldn't add anything much to the strawberries either, maybe rhubarb but that's about it. I sterilize my jars by filling them with boiling water and I boil the lids for a few minutes, too. Another trick: fill them to the rim, then seal while hot in order for a vacuum to form. I've never had mouldy jars this way!