How to Make Jam, Day One – The Equipment & Ingredients

450g Jam Sugar

450g Granulated Sugar

150ml of freshly squeezed lemon juice (5 medium sized lemons)

950g Fresh Strawberries

Preserving/maslin, thick bottomed pan

Funnel

Pestle (Pestle & mortar) or another tool for mashing

Long handled wooden spoon

4 x 212 ml jam jars

4 wax discs (the same circumference as the jam jar top)

Hello!

I’ve been looking forward to this week’s batch of postings. I’m doing something I’ve never done before which is a whole week based on the the same subject – a THEMED week.

And the theme is?

Jam.

For the whole of this week we’re celebrating the summeriest of summer kitchen activities – making Strawberry Jam.

Today I’m kicking off with the ingredients and equipment needed and tomorrow I’ll post on how to make it. It’s not alchemy I promise. But a fun and QUICK way to create something quintessentially homemade, fruity, sticky and sweet.

OH YES!

The ingredients you will need:

450g Jam Sugar

450g Granulated Sugar

150ml of freshly squeezed lemon juice (5 medium sized lemons)

950g Fresh Strawberries

The funnel. This came in very handy in my opinion although some folk like to use a pouring jug.

The equipment you will need:

Preserving pan

Funnel

Pestle (Pestle & mortar)

Long wooden spoon

4 x 212 ml jam jars

4 x wax preserving discs (the same circumference as the jam jar top)

These are the wax preserving discs. They go on to the top of the jar and help to keep it airtight.

As I said I’ll be posting about how to actually make the jam tomorrow, but I wanted you to have a good idea of the equipment and ingredients you’ll need if you’d like to have a go.

I will say this ahead of time – if you think that to make jam you have to be a fantastic cook then forget it. It is a relatively easy and quick thing to make and is also something that you get quicker and better at with practice. It also gives off a BRILLIANT sense of achievement and if you don’t believe me then just try it.

If you’re thinking about investing in a preserving pan but are still a bit wobbly about the cost don’t despair. I’ll be featuring plenty of recipes in the coming months that will make the purchase worthwhile! But you can also just use a heavy bottomed saucepan.

See you tomorrow for the lowdown on how to make strawberry jam.

Cherry x

Jam Week – Day One, Day Two, Day Three, Day Four, Day Five

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