Tuesday, December 14, 2010

Strawberry jam

This jam was made from the first major harvesting of our strawberries - some "ordinary" strawberries and some hokowase - a Japanese strawberry and one of the best sweetest acid-free flavoured strawberries I've eaten.

Instead of jam making as I've done for decades, I decided to follow the queen of preserves - Christine Ferber (Mes Confitures - The Jams and Jellies of Christine Ferber, Michigan State University Press).  According to Mme Ferber I've been doing it all wrong!  Instead of taking a couple of hours to make jam, I should have taken three days.  Well - I did, and this is what I got.  They were the last two jars to be poured so they are more like jelly than jam!  The distinctive (illustrative) strawberry is a hokowase.

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