Strawberry and kumquat jam
The addition of kumquats in this recipe makes it steer away from the traditional strawberry jams and if what you are looking for is unadulterated strawberry flavour, then I suggest you try the other recipe I have included in this post or the simple fruit to sugar ratio of 1:0,75 with the addition of the juice of a lemon for every kilo o fruit. You could even be less generous with the sugar.
If, however, you want to try something different, if you like marmalades, and finding discs of citrus flavour with a consistent texture amidst the strawberry liquid, then this might be the jam for you. That is if you can get your hands on some kumquats. I have to admit that I had less than what is stated in the recipe and there were already enough citrus discs for me, so proceed with caution.
• 1134gr hulled strawberries
• 680gr seeded kumquats, sliced crosswise into very thin rounds
• 1197gr sugar
• 160gr lemon juice
1. Place a saucer with five metal teaspoons in a flat place in your freezer for tasting the jam later.
2. Combine all the ingredients in a large copper preserving pan or a wide nonreactive kettle. Place the pan over medium-low heat and cook, stirring constantly with a heatproof rubber spatula. After a few minutes, as the juice starts to run and the mixture begins foaming a little around the edges, gradually raise the heat to high, stirring often.
3. Boil vigorously, gently scraping the bottom of the pan every minute or two with your spatula to be sure the mixture is not sticking. If it begins to stick, decrease the heat slightly, being sure the jam continues to cook at a rapid boil. Continue to cook, stirring and scraping frequently, until the foam subsides, the mixture acquires a darker, shinier look, and the berries appear softened and saturated with liquid, about 20 minutes total.
4. At this point, remove the jam from the heat and test it for doneness, using a metal spoon to carefully scrape all the white foam from the top of the mixture while you test. Do not stir. To test for doneness, carefully transfer a small representative half-spoonful of the jam onto one of your frozen spoons. Replace the spoon in the freezer for 3 to 4 mins, then remove it and carefully feel the underside of the spoon. It should be neither warm not cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see how quickly the jam runs if it runs slowly, and it has turned into a gloomy consistency, it is done. If it runs very quickly or appears watery, cook it for another couple of minutes, stirring and test again as needed. When the jam is ready, stir it briefly to evenly distribute the berries, then pour into sterilized jars and process.