Thu Apr 28, 2011
Having plenty of Strawberry Jam on hand for the Bed and Breakfast and Afternoon Tea in the Tea Room means putting berries up in the freezer sometimes. We have a small strawberry field and each year I take berries from that, crush and measure out the right amount for a batch of jam, bag it and freeze it.
The Cream Tea at the Tea Room is a pot of tea, fresh baked scones, strawberry jam, cream and butter, yum.
Not all the berries get into the freezer just some of them remember.
When taken from the freezer they are perfect for making strawberry jam, or desserts.
I always boil the jars and lids, some people put them through the dish washer or put them in the oven to heat them but they need to be sterilized.
This is strawberry foam, it comes from boiling too hard. It is full of air and I like to remove it after boiling the jam and just before I’m about to jar it. The French gardener will sneak in and gobble this up, but I think it tastes like strawberry air so I’ll let him have the calories.
Filling the jars of jam within 1/4 inch head space before processing.
This is the step that is important the processing step. Taking the filled jars, returning them to boiling water, 2 inches above the jars and returning to a boil for 5 minutes. This is done to force any air out of the jar, leaving you with less spoilage.
This is the length of time I leave my jars in processing and they are 250 ml jars.
Next time I make jam I’m going to put the strawberries through this food mill I have and see if I can reduce the amount of seeds in the jam.
As a child growing up I don’t recall ever using this method of processing. Maybe we did, however if we did I wouldn’t have remembered such terms as, “cast iron stomachs” or “that is just mother, and you can go fetch me a spoon and I’ll just scoop it off and the jam is as good as gold.”
Mother on the Jam
This sort of takes the taste away for jam doesn’t it? Well I’m going somewhere with this, give me a chance. For years I have taken the Safety Food Handling Course put on the government FREE, however this course cost plenty to other provinces. Find out about the next food safety course May 3 and 10th. It is a 2 part course put on by the government and environmental health department – For more information contact Environmental Health at 368-4970
At the end of the course you receive a certificate.
What a rainy day we are having today, a good time to get caught up on those last minute things before the almighty deadline of May 1st, when the Tea Room officially opens.
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