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Posts Tagged ‘strawberry jam recipe’

Strawberries on plate

I seem to be surrounded by Strawberries: at my allotment, in my garden and even when I visit my parents, they have a strawberry bed which is simply overflowing with fruit (I can’t resist them and always leave with a tub full). This year has been an exceptional year for Strawberries, they are at their best now and simply delicious, however you choose to eat them.

HomeBetween 1st June – 31st August Breast Cancer Care are encouraging people to support them by holding a Strawberry Tea. Simply get together with friends and family, buy or bake some cakes, add some strawberries, put the kettle on and away you go!

You can hold a Strawberry Tea at home, at work, at your Sports Club in the clubhouse, with your community group, gardening club, art group and at school.

Holding a Strawberry Tea at School is a great way to get children involved, I am sure there will be lots of eager volunteers to help make the Strawberry Treats as well as designing posters, invitations and planning the event, why not combine it with the end of term Summer Fair.

There are some delicious Strawberry recipes on their website, this is one of my favourites, it’s perfect for parties too or as a cooling and refreshing treat on a hot day.

Mini Rainbow Jellies

This recipe uses small shot glasses, you can use larger plastic cups by increasing the quantities of Jelly and adding more Strawberries, why not try different flavours of jelly and use other seasonal fresh fruits.

Makes 12     Preparation time: 20 minutes     Chilling time: 3½ hours

Ingredients

  • 35g Pineapple Jelly Tablet
  • A drop of blue food colouring
  • ½ x 35g Lime Jelly Tablet
  • 4 Strawberries sliced

What you need to do

  1. Make up the pineapple jelly with water as the pack directs. Pour half into a jug and add a drop of blue food colouring to darken the jelly slightly. Allow the jelly to cool slightly.
  2. Pour the darker coloured jelly into the base of 12 plastic shot glasses then chill in the freezer for 15 minutes or until just set.
  3. Make up the lime jelly as the pack directs using half the amount of water. Leave to cool.
  4. Pour the lime jelly over the set coloured pineapple layer, then put back in the freezer for 15 minutes or until set.
  5. Press a slice of strawberry into each jelly then pour over the remaining uncoloured pineapple jelly to fill each glass. Chill in the fridge for about 3 hours or until set.

If you have a glut of Strawberries why not put them to good use; hold a Strawberry Tea, have a great time and raise money for a good cause at the same time. If you have a large crop turn them into delicious Strawberry Jam and bake some Strawberry Jam Drop Cookies or into Strawberry Smoothies.

Enjoy

Gill

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Would you believe it the summer holidays are nearly at an end, where have six weeks gone?

These delicious biscuits will make a nice treat in school lunchboxes when the children go back after the holidays and they are perfect for little fingers and thumbs to make.

Home made Strawberry Jam

Strawberry Jam Drop Cookies

  • 125g Butter or Margarine
  • 1 tsp Vanilla Extract
  • 190g Self Raising Flour
  • 1oog Caster Sugar
  • 1 Egg
  • Strawberry Jam
  1. Preheat oven to 180C.
  2. Beat together the butter and sugar in a bowl until pale and creamy.
  3. Mix in the egg yolk and the vanilla extract.
  4. Gradually add the flour and mix in slowly to form a smooth dough.
  5. Roll generous teaspoons of dough into balls and space out on baking trays lined with greaseproof paper.
  6. Flatten each ball slightly and press your finger or thumb into the middle to make a well, take care not to press too hard.
  7. Fill the hole with approx ½ teaspoon jam.
  8. Bake in the oven for 10-15 minutes or until golden.
  9. Cool on wire racks.

You can of course use any flavour of jam that you like. 

Enjoy,

Gill

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To celebrate National Jam Week next week, 18-24 June 2012, why not make some delicious Strawberry Jam. Strawberries are one of the first fruits to come into season but they all seem to ripen at once and do not have a very long ‘shelf life’ once picked, so why not turn your crop into a delicious treat that you can enjoy well into the winter months. This is a great way to preserve your crop if you have a glut or if you want to take advantage of the plentiful supply in the supermarkets.

Strawberry Jam

Ingredients

  • 1500g strawberries
  • Juice of a lemon
  • 1250g Sugar

Method

  1. Wash your strawberries; remove the green tops as well as any soft/bruised spots and cut any large fruits into smaller pieces.
  2. Put the strawberries into a large heavy based saucepan.
  3. Simmer gently until hot, and then add the sugar and lemon juice.
  4. Stir over a low heat until the sugar has dissolved.
  5. Raise the heat and boil rapidly stirring occasionally until setting point is reached (To check for setting point chill a plate in the fridge and put a small teaspoon of jam onto it and allow to cool. Push your finger through the jam, if setting point has been reached the skin on the jam should wrinkle up when pushed and the jam either side should remain separate).
  6. Remove any scum off the top of the jam.
  7. Spoon the jam into hot, sterilised jars and seal down.
  8. Leave to cool, label and store in a cool place.

This recipe will make approx. 4 x 500g jars.

Jam is a delicious topping on ice cream, rice pudding, croissants, scones, jam tarts, pancakes, waffles as well as on toast and of course in Britains favourite and our children’s favourite ‘jam butties’.

Yum, Yum!

 Gill

P.S. Have a look at The Recycleworks website under Summer Harvest for more great ways to Press, Preserve and Dry your fruit crops.

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