By MANDY SINCLAIR
Storage:
Strawberries are delicate and should be handles with care. As they do not ripen after picking, harvest your strawberries when they are bright red and plump. Store in a bowl in the refrigerator for up to 4-5 days.
What to do with glut
- Freeze
Wash and hull strawberries. Pat dry with kitchen paper, lay on a tray and freeze. Transfer to clip-lock bags and freeze for up to 3 months.
- Preserve
Strawberry jam
750g strawberries, hulled, halved
750g caster sugar
¼ tsp tartaric acid
Jamsetta, see tip
1. Place strawberries in a saucepan and heat on low, stirring occasionally, for 15 mins, until slightly softened. Add sugar and tartaric acid. Stir until sugar dissolves.
2. Increase heat to medium. Boil for 20mins, the test for setting point. To test, place a teaspoon of jam on a cold saucer. Sit for 2 mins, until cool. Run finger through the centre, if jam is ready it will stay in two halves.
3. If not, remove from heat and stir through 16g jamsetta. Return to the heat and boil for 5 mins, stirring occasionally. Divide jam between hot sterilized jars and seal.
tip ….
Jamsetta is powdered pectin and assists in setting the jam. It is available at supermarkets.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS