We've asked around the farm for some recipes. Here's the top 3
- 1.5kg berries
- 4 tbl spoons lemon juice
- 50g Jamsetta powder
- 1.5kg sugar
Wash fruit and place in preserving pan or large saucepan with 1/4 cup of water and the lemon juice.
Warm your sugar in the oven at 150c for 6 minutes and add with the Jamsetta, Heat gently until dissolved, stirring constantly then bring up to a boil for 5-10 minutes, stirring occasionally.
If there's a scum on top, skim this off with a spoon.
Chill some chill-proof saucers in the freezer, remove, and put a teaspoon of jam on it. After 40 seconds swipe your finger through it. If set, jam will crinkle, if not, cook for another 3 minutes and repeat test.
When set, take pan from the heat and cool for 5-10 minutes. Pour into sterilised jam jars.
It is possible not to use Jamsetta (or similar brands) but it's certainly more complicated and harder to get a set.
- 350g ready-made sweet shortcrust pastry
- Flour for rolling out
- 150ml double cream
- 1 tbsp lemon curd
- ½ punnet strawberries
- 2 tbsp strawberries
- Jam, without any whole strawberries in
Roll the pastry out on a floured surface until it’s as thick as dollar coin. Cut round a saucer to make 4 circles. Put each one into the tin.
Put a square of greaseproof paper and some rice in each. Put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.
robin's strawberries & cream
Add whipped Meander Valley Double Cream
Eat. Yum yum yum.