• Iris Windsor

Strawberries are in Season...Yay!!!!!

Strawberries are in season once again!. I am sure that there are many at Dragonfly’s Early Learning who look forward to the strawberry season for lots of reasons. Children love strawberries.


At this time of year those beautiful bright red berries are delicious. Ripe, in season fruit is cheap and the best for not only eating but also for jam making. The best time to make any jam is when the fruit is in season as most fruits are full of pectin at this time.


This year we are sharing the love and making Strawberry Jam which we will have for sale in the centre for $6 per jar at reception. The money raised from the sale of our jams and chutneys will be spent to improve our gardens and to buy seeds and seedlings. The jars are made ready for gift giving. Buy a jar of strawberry jam to support our gardens and your children who love their time in the gardens


Buy a jar of jam when you do your next drop off!



If you would like to try making your own jam, try this recipe!


Strawberry Jam


Ingredients

2 kg strawberries

1.5 kg sugar

1 tablespoon citrus pectin

Juice of 1/2 lemon

1 teasp vanilla (if desired)


Method

1..Wash strawberries and leave to dry

2. Trim strawberries and cut into halves

3. Place in large saucepan with lemon juice and bring to the boil

4. Use no water, just heat on med heat and stir occasionally to prevent sticking. They make their own liquid

5. Boil till strawberries are soft

6. Measure fruit and add 3/4 to 1 cup sugar for each cup of strawberries

7. Add 1 tablespoon citrus pectin for every 4 cups of fruit

8. Bring to the boil

9. Scoop excess skum off the surface

10. Place 3 saucers in freezer department of refrigerator

11. Test your jam after about 10 minutes.

12. Place teasp jam on saucer.

13. Return to freezer for a couple of minutes.Test

14. Add vanilla at this point if using

15. Cook till the jam on test saucer wrinkles before your finger as you push it

16. The jam is now ready to bottle

17. Fill jars with jam while both jars and jam are still hot

18. Clean top of jam jars of spilled fruit to get a good seal

19. Place the lids on jars and screw on tight

20. Turn jars upside down for an hour or so to get a good seal

21. Once cool and sealed, place filled jam jars in a sink of water to clean


To prepare jars

Heat oven to 120C

Wash jars and lids in hot soapy water then rinse in cold water

Place jars on a tray and place in oven

They need about 10 minutes to sterilise and become hot enough

Place lids in oven for a short time, till hot.

Don’t heat lids for too long as the circle of wax in the lid will be damaged

Your jars won’t seal properly


Note:

Strawberries are low in pectin. Strawberries hold a lot of water, particularly after rain so you may need to add more pectin if this is the case

Citrus pectin has very little flavour so you can add more safely. 1 tablespoon of citrus pectin per 4 cups cooked fruit makes a fairly loose jam. If you like a stiff jam you will need to add more pectin

Citrus pectin is available from Mrs Flannery