Strawberry jam with sumac
It's the high season of strawberries and I have been busy with making strawberry jam recently. Here is the final recipe for my Strawberry jam with sumac. I experimented with adding mint as well but did not get the taste after all. If I make an other batch I may add mint springs in the final 24 hours of rest before jarring them and see if it makes a difference.
800g Strawberries, hulled
500g granulated sugar
2 tablespoon sumac
1/2 lemon, juice only
2 clean 500ml jars with lids.
1. Place the fruit in a saucepan along with the sugar, cover and leave to rest for 24 hours in room temperature.
2. Add the sumac to the saucepan, bring to the boil on medium heat then cook on low heat until the jam reaches setting point, 105C/220F on a sugar thermometer in 1 – 1 ½ hours on slow heat. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. Then switch off and leave for 24 hours.
3. The following day have your clean jam jars and screw lids ready. Bring the jam to a rolling boil. Skim off any foam that forms, switch off the heat and ladle the jam into the clean jars.
4. Sealed jars can be kept in the cupboard for months, although after six months the flavor begins to deteriorate.