Today was very exciting to put it lightly. What an adventure I had with my three little dogs and mate. We piled into the car and drove down to a Pick Your Own Farm because I was dying to pick some fresh Squash–I heard this place had three different varieties and I couldn’t wait to arrive. There was a set back along the way. The car overheated and started bubbling water. That didn’t stop us however, and we continued the further 40 miles down to the farm. Of course, with my luck, when we arrived they told me they had just sold out of the 200 squash they had available. I thought, “You have got to be kidding me.” I was annoyed, but made the most of the situation and picked about 2 kg of fresh strawberries.
[Contrary to popular belief, the British Strawberry season does not end in July, in fact it goes on until mid December! So please take advantage of this extended strawberry season.]
It was hot in the sheltered area, and my dogs were panting like there was no tomorrow, so we all piled back in the car and headed home. But then of course, there is never a dull moment is there? The car’s oil started mixing with the water and well basically the engine failed. After a long 2 hour wait for the tow truck and watching my poor little pups back in the car while I was forced to sit up in the tow truck(it’s the law apparently) , I finally got home and made some jam! Yeah, fresh strawberry jam!!!
1.5 pounds(680 grams)of fresh strawberries
1.5 pounds of jam sugar(680 grams) (I use the type made from raw cane sugar with added pectin)
This recipe is so simple, you will have your jam made ready in 10 minutes!
Wash your freshly picked strawberries 
and chop them into small pieces (this makes for better jam I find)
Put the chopped strawberries in a medium to large pot (saucepan) and stir over high heat for a few minutes to help soften the strawberries.
Slowly add the sugar little by little. When it has dissolved completely, stop stirring.
Stop stirring?!?!? You need to stop stirring in order for the jam to set.
Continue to boil the jam for about 8 minutes until it is bubbling quite large (see above pic)
Once it has got to the point of large bubbles, it will have reached setting point.
To make sure the jam has really set, spoon out a bit onto a cold plate. When it has cooled put your finger on top to see if it wrinkles. If it has, it has set.
Pour the jam into 2 large jam jars and leave out until they have cooled.
Come down in the morning and spread your homemade jam on some toast or a scone. Or if your like me, sneak down in the middle of the night and put some on a cracker. mmmm
Tags: cooking with dia, farm, organic, pectin, pick your own farm, pyo, strawberries, strawberry jam, Sugar, the british strawberry, vegan
Cooking With Figaro Coming Soon!
August 8th, 2009 at 11:48 pm
Holy batman Look at those pictures! Beautiful job Dia.
August 9th, 2009 at 12:04 am
Once again you astound me with your images. Simply beautiful.
August 9th, 2009 at 12:20 am
Have you ever won any awards 4 ur photog? You should.
August 9th, 2009 at 12:44 am
It seems relatively easy to make jam, why then have I never made it before? Will have to try it tomorrow.
August 9th, 2009 at 1:50 am
Strawberry
The strawberry is rough like a slave’s arduous life
Vermillion, green, and fuzzy like an inscripted pathway
It tastes like the first candy bar in a child’s life
It looks like a cold soda on a hot summer day
Sounds like the Sirens decepting voice
As sweet as the song of a Blue Jay in the tall oak trees
Smells like a new blossomed rose on a luke-warm spring day
Inside the strawberry is sweet like cotton candy at the State Fair
Smooth like the back end of a bowling ball
Tastes as sweet as winning your first football game against the best in state
Looks like a glass of water after a trip from the desert with no supplies
And smells like the bakery in the early morning
Jacob McGregor-April 30, 2007
Great pics Dia
August 9th, 2009 at 3:37 am
When I get the email that says “new on cooking with dia” I jump for joy, and that post is a great example why.
August 9th, 2009 at 8:10 am
Great photos – and the jam looks good too !
August 9th, 2009 at 1:22 pm
You never cease to amaze me with your many talents.
August 9th, 2009 at 1:24 pm
I saw the video you posted at Arachnoid Activist, and Dia you are still a great singer! I have your cd from last year, don’t wonder how things might have been if you never had the brain surgeries, because they turned out great. You have inspired me and many others through your hard work for arachnoid cyst activism. you are a star to me and will always be
August 9th, 2009 at 4:39 pm
What a day! Quite an intro to life with Dia for the new puppy, too! But it seems you made it out of your “jam” with aplomb (of maybe a plum?). Have a good Sunday.
August 9th, 2009 at 8:58 pm
Thanks guys! Gems, yes it is pretty simple. Kish, thank you for trying to cheer me up. You are sweet. Larry, yes Desdemona was exhausted by the time we got home. So was I lol.
August 9th, 2009 at 10:28 pm
that listen icon thing is so funny Dia. Great post too
August 10th, 2009 at 12:37 pm
Oh my goodness Michael, yes it kind of is pretty funny! I experimented with the different accents available, the Italian one speaking English was by far the most entertaining, but it was incomprehensible, so I went for the all American voice!
August 10th, 2009 at 12:41 pm
the best part is when she says, “m-m-m-m” and also another favorite is her monotonous way of saying, “stop stirring. stop stirring. you need to stop stirring.” Hehehee
August 10th, 2009 at 11:01 pm
I now need to hear the Italian one please
August 15th, 2009 at 7:20 pm
Strawberries are rarer in my neck of the woods, I’ll have to go to the pathmark.
August 17th, 2009 at 7:14 pm
Simply amazing! After a day like you had, I would need three to recuperate. Strawberry season til mid December? I may have to relocate. I’ve never made jam myself but I know my daughter will definitely appreciate this recipe. I’ll be sending it off to her ASAP.
Thanks for sharing Dia and I’m glad you all made it home safe and sound, strawberries and pets in tact:)
December 23rd, 2009 at 12:53 am
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