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Wildfood.info • View topic - Ian's Strawberry jam -

Ian's Strawberry jam -

A preservers paradise. Jams and chutneys everywhere.

Ian's Strawberry jam -

Postby MariaKK » June 8th, 2014, 6:32 pm

If you can get your paws on some reasonably priced red currants do try this recipe. Excellent.

http://souvigne.pagesperso-orange.fr/re ... isc170.htm


In Warsaw there’s a very brief period where one sometimes sees both red currants and strawberries on stalls all over the city. Last summer, seeing both on a stall near my mother’s flat I was reminded of the recipe and bought the currants, came home cooked and froze them. Alas two days later there was not a strawberry to be had – they had simply vanished.
Now the strawberry season is again full swing and they are down to 1 Euro a kilo and less I finally got round to making the recipe. As it was a trial run I made 2 separate batches. A couple of watch points for those tempted to try it:
I took the currant ice bloc out of the freezer and left it on the side. It defrosted still in its placcy bag as I suddenly had to attend to something else so I then had to scrape off the purée with a rubber licker. A messy mistake, should have removed the wrapping and popped it straight in the pan.
Setting point. Had small saucers ready in the freezer, poured in a bit and popped one in the fridge. First test wasn’t quite ready. Second test looked fine but wouldn’t wrinkle. So I bubbled it a bit longer – still no wrinkle on saucer but it was definitely set so I went ahead and put the jam into hot sterilised jars etc etc. Had a small half jar left so tried that in the morning and it was a bit over-set and the strawberries a bit of a mush.
Second batch: I in fact had 1.200 kilos ( cleaned weight after hulling etc) and decided to use the lot. Set perfectly and this time went on instinct as it still wouldn’t wrinkle.

Yesterday saw frozen red currants in a small shop in the main covered market so about to experiment with those. I’ll report. In fact, tempted to experiment with other low-pectin fruit.

Ian – I’ve given a few jars away. It’s been a huge success so your recipe has now been translated – copyright duly acknowledged – and your jam will be made along both banks of the Vistula. Thank you

ATB
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Re: Ian's Strawberry jam -

Postby ianinfrance » June 8th, 2014, 8:18 pm

Hi Marja,

Thanks very much for mentioning it. As it happened, we had our village fête today and as usual I had a stall to sell some of my jams and talked to several people about my way of using redcurrent purée to poach pectin poor fruit. Almost without exception they looked extremely dubious, until I simply said - "look I can talk till I'm blue in the face, just try it for yourself and you'll see what I mean when I talk about acid/fruit balance and about setting.". So they did, and were convinced!

I use redcurrants for strawberries and cherries, and whitecurrants for fruit like mirabelles and greengages, both of which also lack pectin and acidity when they are ripe. Currants are the most extraordinary chameleon-like fruits, really taking on the flavour of the fruit they are cooked with.
--
All the best
Ian

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Re: Ian's Strawberry jam -

Postby Seatallan » June 9th, 2014, 2:21 pm

I must try that Ian- what a clever idea!

I made a batch of strawberry & lavender jam a week or two back but did what I usually do with low pectin fruit and used jam sugar. I can imagine that the currants would add an additional depth to the flavour as well.

I really must plant some currant bushes actually. I have gooseberries but no currants. I have a forsythia that died back a few winters ago I could dig out and there would be plenty of room then for both a redcurrant and whitecurrant bush.
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Re: Ian's Strawberry jam -

Postby ianinfrance » June 9th, 2014, 3:33 pm

--
All the best
Ian

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Re: Ian's Strawberry jam -

Postby Seatallan » June 9th, 2014, 5:51 pm

Yes, I agree with you Ian. I think the currants idea is a splendid one.

All I need to do now is look out for a cheap source of currants being as I don't have any in the garden...
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Re: Ian's Strawberry jam -

Postby ianinfrance » June 9th, 2014, 8:50 pm

--
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Ian

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Re: Ian's Strawberry jam -

Postby MariaKK » June 10th, 2014, 1:42 am

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Re: Ian's Strawberry jam -

Postby ianinfrance » June 10th, 2014, 12:23 pm

--
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Ian

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Re: Ian's Strawberry jam -

Postby MariaKK » June 11th, 2014, 9:27 pm

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Re: Ian's Strawberry jam -

Postby ianinfrance » June 11th, 2014, 11:06 pm

Sorry to bowl you a fast one, Marja! Thanks very much for the research. I suppose I shouldn't be surprised at the variations, that's typical of traditional folk cookery. I've copied all that and will see if I can give it a try with some of our fruit.

Re pasteurisation. I'm not at all surprised at the timings. When I'm bottling fruit, my timings are far shorter than for things like soup or mushrooms, and in fact temperatures are lower too. Typically something like 20 minutes at 90C So with a largish batch, in a big pan I can imagine that it could easily take 10 minutes to get from 90 to bubbling, and as pasteurisation times are in inverse relation to temperature, I'd say that 5 minutes at BP is the equivalent of 10 at 90C. The acidity of fruits makes all the difference.
--
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Ian

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Re: Ian's Strawberry jam -

Postby MariaKK » June 20th, 2014, 7:03 am

Ian,

Just a quick update on the jam - Black Cherries (Burlat). Tried 1 kilo whole stoned cherries to mush from 500g red currants , but it seemed too thick before adding sugar. So quickly stoned another lot of cherries and halved about 500 g (stoned weight). 250g red currants (before cooking) seems about right for one kilo stoned cherries. I used 750g sugar per liter of softened fruit - would be tempted to use a bit less next time.

More instant kompot with the debris. Though I think if one wanted to get maximum value out of the red currants one could reboil it (minimum) water and it would still provide a fair bit of pectin.

Off to France later today for a fortnight, then back here again and probably more jams - especially if I can get my paws on some white currants. Plenty of the red and black, but they don't seem to be very keen on the white; only ever seen them in mini punnets.

All the best and merci encore

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Re: Ian's Strawberry jam -

Postby MariaKK » July 31st, 2018, 1:22 pm

Ooops - Sorry I was supposed to be posting on Zosh's Compotes, Jam thread and not here. So have "erased" the text and put it where it ought to be
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Re: Ian's Strawberry jam -

Postby scullion » September 12th, 2019, 8:54 pm

i used ian's recipe to make a batch of strawberry jam the other day.
in a taste test (with scones and clotted), this evening, my partner couldn't taste the difference but preferred the firmer one rather than the runnier variety.
i think i could tell the difference on flavour but that may have been because i knew which was which - so maybe i couldn't.
i think the birds will be getting very few of our redcurrants in future and more bushes will be started from the prunings this winter.
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