Wednesday, 7 September 2016

Strawberry & Prosecco Jam


Boozy Jam. What's not to like?
Folk went crazy for my Gooseberry & Gin Jam recipe. But what another fruit or tipples is more your thing?
Surely everyone loves Strawberries and Prosecco? Lets make a jam with them!
I'm giving you a legitimate excuse to indulge in booze at breakfast time. There's nothing tastier than a slice of toast with lashings of delicious homemade jam, packed full of fresh fruit. Add Prosecco and this simple pleasure gets even sweeter.


Can I let you into a secret? Jam making really isn't complicated at all. This summer Tate & Lyle is inspiring Britain to ‘get jamming’ with its delicious jam recipes, helpful how to films, and handy jam making guide, jam packed with tips and advice for making your own jam. All you need to do is decide on your favourite fruit and Tate & Lyle Jam Sugar will do the rest. You might be worried about the seemingly complex process of reaching the correct "setting point" for your jam. Too hard and you won't be able to spread it on your toast but too runny and it will be dribbling off the edges. Fear not, you can use either a digital or jam thermometer to test for a set or even the old fashioned wrinkle test. It's all explained in the recipe below.


Have you heard of pectin? It occurs naturally in fruits and acts as a setting agent for your jam. However whilst some fruits like cooking apples and gooseberries are naturally high in Pectin whilst others like strawberries and cherries are low. Tate & Lyle Jam Sugar, made from Fairtrade cane sugar, is the ideal sugar for making jam, acting as a natural preserving agent and enhancing the flavour. It has just the right amount of added pectin which will ensure the perfect set for your homemade jam each and every time.


My paternal Granny made jam. It was kept in a tall dark musty smelling cupboard with a key in the door and a creaky hinge. I can't recall ever seeing her actually making it but I can still picture the jars and jars lined up on the shelves in the dark with their cellophane tops and neat labels. Raspberry, Strawberry and Bramble are the only three I recall. No out-there flavour combinations in the 70's and 80's. Certainly no booze! There's a wee bit of mystery and ceremony to jam making. I recall my mum placing a saucer in the freezer to cool before testing the set of jam by dripping on a small amount, placing it next to an open window and checking for the wrinkle. The jam jars warming in the oven. Jam spoons and Crystal Jam Pots. The Jeely bag handing precariously balanced on stools and a walking stick. Dire warnings not to touch it or the jelly would be cloudy. Stained fingers, mouths and scratched legs and arms from bramble picking along the old railway. With the help of Tate & Lyle am Sugar homemade jam is easily accessible to all our nostalgic selves, from amateurs to more experienced cooks. Ready? Lets jam!


Strawberry & Prosecco Jam

Ingreedients
1kg Tate & Lyle Jam Sugar
1kg strawberries, washed, hulled and halved if large
150ml Prosecco

Method
Put the strawberries into a large saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
Add the Prosecco and stir.
Then add the Tate & Lyle Jam Sugar and stir gently until dissolved completely.
Put a couple of small plates in the freezer ready for testing the setting of the jam
Meanwhile, sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
Increase the heat steadily to a rolling boil. After 15-20 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105°C. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
Seal with the lids and label. Store in a cool dark place.


To get jamming this summer, head to @WeLoveBaking on Facebook, Instagram and Twitter, where you’ll receive all the latest jam action, including helpful hints and tips, plus the chance to win the ultimate jam making kit. Keep an eye out for the #iamajam and #letsgetjamming hashtags to follow all the jammy chat on social media. 


Disclosure : This is a commissioned post for Tate & Lyle. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

12 comments :

  1. Now this is my kind of jam! (Though I'm rather liking the sound of that gooseberry and gin jam too - how did I miss that one???) I am loving that shot of the jam with all those corks too - you clearly take recipe testing very seriously ;-) I, like you, have lots of memories of my mum making jam and marmalade and always thinking it was an art form and a total palaver until I finally had a go at making it myself and discovering quite how easy peasy it is. Thanks for linking this lovely recipe up to #CookBlogShare - definitely pinning this on my must make board! Eb x

    ReplyDelete
    Replies
    1. I have an embarrassingly huge collection of corks! Yup jam making is actually really easy and so nostalgic.

      Delete
  2. Now this puts a whole new perspective on jam making for me! Love it and it looks so good. I made jam once & it was a bit of a disaster (forgot about it and it bubbled over the stove eek!) but as you say it really isn't that hard.

    Clare
    #CookBlogShare

    ReplyDelete
    Replies
    1. Absolutely! And you've still got practically a whole bottle of Prosecco left to drink! You do need to be careful with the hot boiling sugar/fruit mix. As I'm sure you discovered it sticks like superglue.

      Delete
  3. Well this is a recipe that is certainly crying out for me to try it! Love jam making at this time of year and I do tend to use Tate and Lyle jam sugar as well. Just need to save some Prosecco now, oh wait......

    ReplyDelete
    Replies
    1. Ah but you don't need to save any Prosecco. You buy a bottle specially to make this, which is a completely legitimate food ingredient purchase, then you get to drink the leftovers!

      Delete
  4. It must be the day for Granny-inspired recipes - I posted one too :) This sounds fabulous - and I love that the jam sugar helps it set up nicely!

    ReplyDelete
    Replies
    1. Oh I shall have to check your's out. I've been going through my Grandmothers handwritten notebooks and there are some real treasures. Jam Sugar makes the whole jamming process so simple.

      Delete
  5. YUMMMMMY! Looks fab! Such tasty jam :)

    ReplyDelete
    Replies
    1. I can absolutely confirm that it is! Have been enjoying it on toast and have also mades some coconut tarts with it in the base. #boozybaking

      Delete
  6. I've never made jam before, but I want to after reading this - looks great!

    Telina | Love, Telina

    ReplyDelete
    Replies
    1. Honestly do give it a try, it's really not as complicated as you'd imagine.

      Delete