I bought some strawberries which really had to be eaten last night but in my absence at a book talk in Bath by Fergus Henderson and Trevor Gulliver of St John London, they were not. So by this morning they had to be eaten straight away or be made into something. So this is how the ended and my delayed breakfast was scrumptious.
(And for anyone aiming for guilt free eating please buy The Book of St John. My favourite quote from the book is ‘I have been synonymous with the phrase nose-to-tail…. but still I am a little sad when I find them misunderstood – the blood and guts that the words now sometimes conjure are certainly an integral element but they form just one part of ife’s rich tapestry of leaves, muscles, stalks, tubers and organs. Nose-to-tail means holistic eating. It is a way of being in the world.’
450g punnett of strawberries
350g preserving or jam sugar
Juice of half a lemon
- Place a saucer in the fridge.
- Hull the strawberries and place them in a heavy based saucepan with the sugar.
- Put the pan over a gentle heat and when the sugar has dissolved, turn up the heat so that the mixture will bubble.
- Allow it to simmer gently for about 10 minutes, until when you stir and prod the strawberries, they give way completely to the wooden spoon. Do not over-stir because it is rather nice to have lumps of strawberry on your toast.
- Add the lemon juice and stir well.
- You can test whether the jam is ready by putting a little bit of it on the saucer which you put in the fridge. If the jam ripple a little, and holds it shape just a little, then it is ready.
7. Allow to cool for about 20 minutes, in the hope that the strawberries will not rise to the top when put in the jar.
8. Sterilise a jar by pouring boiling water into it and allowing it to dry. It does not matter if a drip of two are left in it.
9. Pour the jam into the jar. Seal and eat on toast or with pannacotta or rice pudding or cheesecake or however you like it.