This week sees a brand new collaboration. Pyotts Products have been producing a high volume of summer fruits so it’s sister (or should that be daughter) company “South Wimbledon Organic Foods” has come to the rescue. The fruit survived the tropical temperatures of Long Sutton and a completely different type of jam on the M3 to make it safely back to London. Matt has now expertly turned the strawberries (even the squishy ones) into 3 jars of “fridge jam” which, Hugh Fearnley-Whittingstall assures us is “a sort of halfway house between a full-blown preserve and a fresh fruit sauce”. This is Hugh’s recipe:
Makes about 2kg (about five to six 340g jars).
1.5kg strawberries
The juice of 1 lemon
750g jam sugar with pectin
Divide the fruit in half, putting the smaller berries in one bowl and the larger ones in another (if the small ones are nevertheless quite big, cut them in half). Roughly crush the large ones with a potato masher (or by hand), then combine the crushed and uncrushed strawberries, and add the lemon juice and sugar. Stir to combine, then leave for an hour to draw out the juices.
Transfer the mixture to a preserving pan. Bring it quickly to a rolling boil, then boil hard for exactly five minutes. Remove from heat and leave to cool a little (this stops the whole fruit rushing to the top of the jar when poured).
Pot in jam jars that have been sterilised by being washed in hot, soapy water and dried in a low oven (or put through a dishwasher cycle). Seal the jars while hot, and label them when cool. Once opened, refrigerate the jam and use within two or three weeks.
I can’t take any credit for the jam, Matt did that all himself, but I did bake some yummy scones to put it on. Here they are together:
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