Just got back from a local school fair where I had stall - pretty quiet, thank goodness I sold one of my mum's cushions - I'd have been out of pocket otherwise, my youngest two did a good job of spending all the spare cash I had too, rather partial to a bit of shopping, especially cakes....anyhow, a good friend who makes gorgeous cards was there so we had a good catch up.
I've come home and am in the process of making a bit more jam for next week's Fair, this is the recipe I usually use, it is from Apples for Jam by Tessa Kiros :
500g strawberries, hulled
200g caster sugar
juice of one lemon
Wash and quarter the strawberries, place in a bowl with the lemon juice and the sugar, stir and place in the fridge over night.
Pour contents of half of the bowl into a large pan and bring to the boil, simmer for 15 mins on a low heat, puree the mixture then add the rest of the fruit to the pan and heat for a further 10 to 15 mins, test to see if the jam is ready by spooning a small amount onto a saucer that has been in the freezer for a few mins - if the jam sticks to the saucer and does not run off the plate it is ready. If still runny put the pan back onto the heat for a while longer. The jam should look quite sticky.
When ready, spoon the jam into sterilised jars, fill to the top, seal and turn jars upside down until completely cool. Store in a cool place for up to 6 months, once open keep refridgerated and use within 6 weeks or so.
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