Alvaro is passionate about foraging and sourcing local ingredients, he is an experienced bread maker and a key member of our writing and ceramics classes at The Mews Coachworks. He will make strawberry jam with scented syrup with geranium leaves rosemary or lavender flowers, whatever you have to hand.
The syrup is best done the day before and left to infuse overnight.
Jam Ingredients
400g strawberries
200g sugar
1 lemon
100g water
Optional: rose scented geranium leaves or rosemary or lavender flowers, pepper or any spices
Equipment
1 x saucepan
1 x thermometer
2 x 300ml jars
Prepare ahead
Make the syrup by mixing in a small saucepan 100g sugar and 100g of water. Bring to boil, immediately take off the stove and drop petals or herb leaves into the syrup , cover with cling film and plunge into a bowl of iced water to reduce the temperature and stop the leaves cooking
Sterilise jars , Place in the oven for 15-20min approx temperature 104c
Hull and mash strawberries and mix with sugar and syrup (could be done beforehand and leave overnight to macerate)
Method
Mash the clean/hulled strawberries and mix with sugar. Leave to rest and the sugar will bring out the juice in the strawberries
Add syrup and 1/2 lemon juice to the sugar/strawberries.
Bring to boil over high heat, when foam starts to appear, skim.
After 10-15 min. test the temperature. We are aiming for 104 degrees.
Leave to cool, then pour into sterilised jars and close.
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