Strawberry-Orange-Ginger Jam

I kept waiting for instruction - I watched the videos, but there was a lot of detail left out. So - this is what I came up with.

3 pounds strawberries (about 2.5 pounds, trimmed) (4.5 pints)

2 cups (14 ounces) white sugar (and it seems a bit too sweet for me)

1/4 ounce fresh ginger, grated

Zest and juice of a large orange

I macerated the strawberries, and they looked and smelled great. I added the ginger and orange, and cooked it at medium-low (the instructions and video contradicted each other, but I thought 5 on my electric stove was a reasonable compromise). It was very slow to get to full temperature - I actually cooked it for 2 hours and 20 minutes before I decided it was done (it _finally_ reached 220 on my instant thermometer, though only when I stirred it). I also tested it with the plate test and looking for sheeting, but I'm not really sure what those are supposed to look like. By the time it was done, it was very dark and smelled slightly burned (despite being stirred at 10-minute intervals, and the temperature being dropped to 2, in the last 40 minutes. Was the lid supposed to be on or off for this? It cooked down a _lot_). However, it still tasted great. It was actually rather stiff, which means it will probably not be spoonable when it's cool...sigh, my usual problem. I wish there had been more than videos in this class.

I got three half-pints of jam, which are now cooling. I think they'll taste rather good. And it was fun to make - or would have been, if I hadn't been so frustrated about the things I didn't know.

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