Season: May to August. After a dismal result with my strawberry jam at the 2007 Uplyme and Lyme Regis Horticultural Show, I decided to get my act together and work out a recipe that i could rely on to get me that much-coveted first prize next time. My kitchen soon took on the appearance of a strawberry jam factory, with coded batches piled just about everywhere. I thought I’d nearly made the grade on batch three, but the tweaking for batch four caused mayhem in the jam pan. However, batch five seemed to come alive from the moment the lemon juice was added, and I knew it was going to be just right – bright in color, with some soft whole fruit and, of course, that wonderful, intense strawberry taste. Strawberries are low in pectin. Using sugar with added pectin helps to attain a lovely set and a flavor that isn’t too sickly sweet. Use freshly picked, dry fruit – not too big, or they’ll blow to bits when the jam is bubbling away. However, if you’re using very small fruit, make sure they’re not too hard and seedy.

　　

Ingredients

makes five to six 8-ounce jars

　　2 1/4 pounds strawberries, hulled, large ones halved or quartered

　　2 1/2 cups granulated sugar

　　2 1/4 cups granulated sugar blended with 1 teaspoon pectin powder

　　2/3 cup lemon juice

　　

Step 1

Put 7 ounces of the strawberries into a preserving pan with 1 cup of the plain granulated sugar. Crush to a pulp with a potato masher. Place the pan over gentle heat and, when the fruit mixture is warm, add the rest of the strawberries. Bring to a very gentle simmer, agitating the bottom of the pan with a wooden spoon to prevent the fruit from sticking. Simmer for 5 minutes to allow the strawberries to soften just a little.

　　

Step 2

Add the remaining 1 1/2 cups plain granulated sugar and the sugar/pectin mixture. Stir gently to prevent the sugar from sticking and burning on the bottom of the pan. When the sugar has dissolved, add the lemon juice. Increase the heat and, when the mixture reaches a full boil, boil rapidly for 8 to 9 minutes. Then test for the setting point (see p. 41).

　　

Step 3

Remove from the heat and, if the surface is scummy, stir gently until the scum has dispersed. Pot and seal (see pp. 21–22). Use within 1 year.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.