9am this morning saw 6 x 320ml jars of Dadda’s Strawlime berry jam sat in the steamer, sterilising away merrily. Now sat in the provisions cupboard alongside a few of Dadda’s classic combos, the likes of Bluecherry berry and Melango jelly.
This classic combo is super easy to make and sets itself apart from your regular strawberry jam, leaving a ‘plucky’ flavoursome zing on your pallet. Okay, let’s get Jammin’.
350g Apple Pulp
150ml Lime Juice
Prepare and rinse your strawberries. Add the lime juice and strawberries to a heavy bottomed pan on a medium heat. Pummel with a potato masher, but leave a few chunky bits. Boil for 5 minutes then add your apple pulp. Cook a further 5 minutes, then add your sugar and butter. I usually avoid using butter. Though it helps reduce the scum that clumps at the side of the pan. Strawberries do generate a lot of froth (that’s an odd word isn’t it)? Stir occasionally to avoid any burning at the base of the saucepan. However there is relatively little pith. Your mixture will become ruby red and velvety in appearance. Cook your jam on a rolling boil for 15 minutes. Don’t forget to stir every now and then. Skim at the end of the cooking time. Quite a bit of apple pulp in this recipe and believe me, it is needed as strawberries yield a lot of juice. You never want your jam to be runny and liquid. The apple pulp will guarantee a good gel. As I said there is a lot of bubbles / froth with this jam. But the butter will help solve this problem. Your kitchen should be heavy with the heady aroma of strawberries and limes. As ever prewash your jars, jam funnel and ladle in your dishwasher. Fill your jars carefully and finally re-sterilise in a steamer or pan filled with boiling water (with a lid on please), for around 20 minutes. Simply bliss on a piece of buttered toast.