Wednesday, 6 July 2016

There's a lot ...

… of strawberries in the garden at the moment. Time for jam. Jam making still gives me stress - is the pan large enough? How long shall I let it boil? Will I ever get the hang of 'setting point'?

I have a friend to help me in this thermometer (thank you DD) which will tell me whether the temperature for the setting point has been reached. The instructions for using this thermometer are crystal clear - well maybe not but I can manage 'off 'and 'on'. So, jars duly sterilised (more stress), thermometer at the ready, off I went ...

.. and produced a whole two and a half jars of jam. It's set as well. Go me! Well that's the lot for this year.

There's also a lot of flowers in the front garden so I cut a few for the table. Now that's relieved my stress.

I've just been out in the back garden again and ...

there's an awful lot of strawberries ready again!



  1. I too keep lifting leaves and finding more strawberries. In fact they are even flowering again!. I've been washing and drying them, those I don't eat go into my winter berry box in the freezer. I can get a handful out to serve with porridge etc, or make jam.

  2. I love the smell of Strawberry Jam bubbling away, nice to bring some of the garden indoors lovely flowers x

  3. Strawberry is a sod to set - I cheat by crushing the strawbs and using a sachet of pectin!

  4. I am afraid I cheat and use pectin when I make jam. I would be totally stressed out wondering if I had boiled it long enough to set.

    The flowers are gorgeous.

    God bless.

  5. More stress for you then, but you did so well with those 3 jars; and isn't that pan full of strawberries a beauty ! Thank you so much for putting me on your reading list ! Your new e-friend, chocolate-gobbling Claudine

  6. hi,
    i love strawberry jam, the kitchen smell so wonderful.
    beautiful flowers!!
    wish you a nice day,

  7. Many years ago when I lived in a strawberry growing area I was given advice on how to make strawberry jam that would set. Use equal weights of strawberries and sugar.NO WATER at all. Slowly melt the sugar before adding the fruit. Add the juice of one or two lemons and boil for about 10 mins. Never failed me. To test if setting point is reached I put a spoonful on a saucer and put it in the fridge for 5 minutes. When it starts to skim over its getting there. It should almost set on the saucer before you put it into the jars and seal it. Strawberry jam will change to a browny shade of red when it is ready. Its also better if you can use small strawberries and don't overstir it breaks up the fruit

    1. Thank you so much for the tips. I'm having another go tomorrow.


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