Strawberry Vodka Jam

Strawberry jam is easy to make and cooks in less than 20 minutes. With the fruit becoming quite cheap and abundant, now would be a good time to build up a supply.

Homemade jams will always taste better than store ones with the added advantage of being able to adjust the sweetness and also how chunky or smooth you like your jam. The balsamic vinegar gives the jam depth. Omit if you do not have any available.

Makes 2 : 250gm jars

500gm strawberry, hulled
1 Tbsp lemon juice
250-400gm sugar
1 tsp balsamic vinegar
1½ Tbsp vodka

Method
1. Place 2 small saucer into the freezer.

2. Put the strawberries and lemon juice in a pot. If the fruit is too big, cut in half. (I did not crush the strawberries as the fruit will be boiled to the point of almost disintegrating)

3. Add sugar, balsamic vinegar and stir thoroughly.

4. Boil rapidly (rolling boil) for about 10-20 minutes, stirring occasionally.

5. Test whether the jam is ready by spooning a little onto a chilled plate. If the jam is ready, a skin will form on top when it cools and 'wrinkles' when pushed with a fingertip.

6. Add vodka and use a lighter to burn off the alcohol or just stir to mix



7. Skim the surface to remove any scum.

8. Pour into sterilised jars, seal, label and store in a cool place.


Note
The quantity of sugar I use is usually 250gm as I do not like my jam to be overly sweet. The jam will keep for a few months.

Tip:
It can also be used as a topping for ice cream or pancakes .


Sterilising jars
To sterilise the preserving jars wash them in soapy water and leave to soak in a pot of boiling water for 5 minutes. Remove and put the glass jars into an oven at 120°C for 15-30 minutes or until the jars are required. Do not at any stage dry the jars with a tea towel.

Setting Point Test
Alternatively test with a thermometer. Setting point is reached when the temperature reaches 105C.