Ah, nothing like a spot of jam-making to perk you up…. or is that just me?! Now, I must confess, I’m not usually a fan of strawberry jam – I find it over sweet and prefer my jams on the sharper side. However, when I spotted Pam Corbin’s recipe in the River Cottage Preserves Book and saw that the proportion of sugar to fruit was relatively low when compared to other recipes, I thought it was worth a try.
I’m glad I did! The resulting jam is very fruity and the addition of lemon juice really helps the flavour. It’s a pretty jam too – jewel bright and with ruby chunks of fruit suspended within. I know I’ve recommended Pam Corbin’s book before but I’m going to do it again – it’s the best book on jam-making and preserving I’ve encountered. Everyone should own a copy!