I love strawberry jam! It is forever a symbol of a happy childhood and an adolescence spent in rural Poland. When I was a little girl in Poland… I had a pony! … just kidding. What I wanted to say is that when I was growing up, the only jam we had was home-made. There were just no other options (communism et al.).
We went strawberry picking at Brantwood Farms and after 45 minutes I had enough fruit for 2 batches of strawberry jam! Sure, it took me 2 full days of work but the results are fantastic: two strikingly different and equally delicious strawberry jams: classic strawberry and strawberry rhubarb. Both of these jam were made using only the necessary ingredients fruit, sugar, acid (fresh lemon juice), and a jelling agents (fresh apples). If you’d like to learn how to make jam at home using only 4 ingredients, check out this post.
This is a tart jam! You are highly unlikely to find something like this in a store. I love this jam because I can eat it guilt-free with a spoon for desert.
It is light in colour thanks to the acidic rhubarb. The consistency is quite smooth, thinner than Sweet Lips and there are no fruit chunks. The jam spreads very easily.
This jam is a fantastic supportive actor for cakes. I will definitely be using it as a thin zesty film in between cake layers to bring out main flavours.
This is a classic strawberry jam. The highlights include: all strawberry fruit, low sugar content and no pectin added.
The jam is very thick, dark in colour with caramel taste and a slightly smokey flavour. Just perfect for toast, bagel or added to plain yogurt. It will feature in my cookies, such as butter cookies or thumbprint cookies.