Strawberry Jam

Do you know that it only takes about half an hour to make your own Strawberry Jam? I didn't. I always thought jam making was complicated but I was so wrong. I highly recommend everybody, especially the ones with young children, to try and make this ridiculously easy jam.

Strawberry jam is rather tricky compared to blueberry or others as it can contains low pectin and might have high water content. The ones I used were smaller than most Strawberries, which helped the process, but if yours are regular or even larger, do not worry, just let it boil longer and do the setting test. If you are a professional jam maker with sugar thermometer and methylated spirit then you don't need to worry but if you're just an amateur like me there is a simple way to do the test. It's called the Saucer Test and basically all you need are a saucer or a plate and your finger. Drop a spoonfull of the hot jam on to a chilled plate and leave it to cool. Push your finger through the jam, if the surfaces wrinkles, the jam is ready. If not then let it boil a little longer. Repeat the test if necessary.

This jam can keep for a year unopened if stored correctly. You need to make sure to spoon the hot jam in to a sterilised jar immediately. If your forget to cover them while the jam is still hot then you have to leave until its completely cold as mould might grow on the surface.

So are you ready to start?

Strawberry Jam

Ingredients:
900g Strawberries (Hulled and washed)
1kg Sugar with pectin (Sugar jam)
Juice of 1/2 Lemon

Method:
1. Put the strawberries in a huge pan (the biggest one you can find) with sugar and lemon juice. Heat gently until sugar has dissolved, stirring frequently.
2. Bring to the boil and boil steadily for about 4 minutes or until setting point is reached.
3. Remove from the heat and remove any scum with a slotted spoon. Leave to stand for 15 - 20 minutes. 
4. Stir the jam gently, then pot into a sterilised jar and cover. 



To find out more on how to sterilise jam visit this website.

Me and Roy have tasted the jam with toasts and they are to die for. The recipe above makes about 1.8kg or 4 jars (250g). I find mine a tad too sweet (yes, I know jam is supposed to be extra sweet) so the for next batch I'm adding more strawberries.

Portuguese Tart

Portuguese Tart is lovely. It's one of the lovelies tart I have ever tasted and I'm proud to say I'm getting addicted to it. I never made it my self because it requires two ingredients that if you make it from scratch it culd take hours. Puff Pastry and Custard. Pfft..

But for the sake of KBO, I'm declaring this month challenge is Portuguese Tart which has to be made from scratch! In here, ready made pastry and custard are easy to buy and damn cheap but hey, where is the fun in that.


Jamie Oliver has a cheat version that supposedly as good as the original.
Jamie's Portuguese Tart

TARTS (MAKES 6)

• Plain flour, for dusting
• 1 x 375g pack of prerolled puff pastry
• Ground cinnamon
• 125g (4½oz) créme fraîche
• 1tsp vanilla paste or vanilla extract
• 5tbsp golden caster sugar
• 1 egg
• 1 orange

• Dust a surface with flour. Unroll the pastry, then cut it in half so you have two 20cm x 20cm (8in x 8in) squares. Sprinkle over a few pinches of ground cinnamon, then roll the pastry into a Swiss-roll shape and cut into 6 rounds.
• Put these into 6 of the holes in a muffin tin, and use your thumbs to mould the pastry into the holes, so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for 8 to 10 minutes, or until lightly golden. 
• Spoon the créme fraîche into a small bowl. Add the egg, vanilla paste or extract, 1tbsp golden caster sugar and the zest of 1 orange. Mix well. 
• Take the muffin tin out of the oven, and use a teaspoon to press the puffed-up pastry back to the sides and make room for the filling. Spoon the créme fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes. 
• Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4tbsp golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don't touch or taste
• Pour some caramel over each tart (they'll still be wobbly). Put aside to set.

But if you prefer to try the original version like me then you should give this recipe a try (adapted from UKTV Portuguese Tart)

• 250 g puff pastry
• 4 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 egg yolk, beaten

For the custard:

• 6 large eggs
• 6 tbsp clear honey
• 2 vanilla pods
• grated zest of 1oranges
• 600 ml double cream

For the caramel:

• 6 tbsp caster sugar
• 3 tbsp water

Method

1. Preheat the oven to 200°C/gas 6.
2. Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon.
3. Fold up the pastry and roll out again. Form the pastry into a log shape.
4. Finely slice the pastry into 10 thin round slices.
5. Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case
6. Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.
7. Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 180°C/gas 4. Cool the pastry cases on a wire rack.
8. Meanwhile, make the custard. Whisk together the eggs and honey until thick and pale.
9. Place the cream in a heavy-based saucepan. Slice open the vanilla pods lengthways and scrape out the vanilla seeds into the cream. Stir in the orange zest.
10. Heat the cream to boiling point.
11. Whisking as you do so, gradually pour the hot cream into the egg mixture and mix well.
12. Pour the egg and cream mixture into the saucepan and cook over a low heat, stirring constantly, for 5 minutes until the mixture thickens into a custard. Take care not to let it come to the boil. Strain into a bowl.
13. Divide the custard among the pastry tart cases and set aside to cool.
14. In a small saucepan, heat together the sugar and water, stirring until the sugar dissolves.
15. Bring to the boil and cook without stirring until the syrup caramelises and turns a deep golden brown.
16. Drizzle the hot caramel over the custard tarts. Serve the tarts with cream if desired, stirring now and then to prevent a skin from forming.

 So if this challenge meet the requirement of miss administrator then let's start baking!