During the first UK lockdown between March and July 2020, every normal human was undoubtedly having difficulty by the time June rolled around. Lockdown was a long stretch that seeped into every mental nook and weighed even on the strong minds. We all were feeling antsy, anxious, and exhausted by the continual life changes we had been making for months due to the COVID-19 pandemic. It was a constant pivot, and at the time of writing this, we still continue to pivot.
So when the first set of lockdown restrictions eased and the local farms were allowed to start safely opening up for pick your own adventures, you practically could hear the collective cheer across the entire Sussex region. Pick Your Own (PYO) is the perfect coronavirus activity: automatically socially-distanced, fresh open air, and healthy British fruit.
New House Farm Shop near Horsham announced their strawberry picking season, and we were so ready. (And a shop/tea room that is also a super cute 16th century renovated Sussex barn? Yes, please!)
From the 2020 growing season, New House Farm Shop was my and Mr. B's favorite pick your own farm. We had tried another PYO farm in the area, and the strawberries were terribly tart and practically inedible (from which I'm told is the result of the soil's poor condition). Thankfully, not at New House. Their strawberries were perfectly sweet and ripe, and it was about £14 for two giant baskets. Hello, first British PYO experience about to made into delicious jam!
NO-CANNING REQUIRED REFRIGERATOR JAM
[Makes about 2 cups of strawberry jam]
INGREDIENTS
• 1 pound of strawberries, hulled and quartered
• 3/4 cup of white sugar
• 2 tablespoons of lemon juice
• 1 pound of strawberries, hulled and quartered
• 3/4 cup of white sugar
• 2 tablespoons of lemon juice
COOKING SUPPLIES
• Large saucepan• Potato masher
• Measuring cup
• Measuring spoons
• Glass jam jars
• Chef knife
• Cutting board
ALLERGEN NOTES
None.
• Chef knife
• Cutting board
ALLERGEN NOTES
None.
DIRECTIONS
1. Wash strawberries in cold water and then hull and cut into quartered pieces.
1. Wash strawberries in cold water and then hull and cut into quartered pieces.
2. Combine your cut strawberries, sugar, and lemon juice into the saucepan over the stovetop. Using your potato masher, start mashing the berries and all ingredients as it cooks on medium heat.
3. Bring to a boil then simmer for 10-15 minutes until thickened. Continue to occasionally mash strawberries while cooking.
4. Remove from heat and skim the strawberry foam off the top to keep your jam clear. Allow to cool slightly and then pour into jam jars. Let cool completely at room temperature before placing into the fridge.
Enjoy on a classic American peanut butter and jelly sandwich, on some English fruit scones, some clotted cream ice cream, or steal a bite on its own. This fridge jam lasts up to 2-3 weeks in the fridge or 1 year in freezer.
Enjoy on a classic American peanut butter and jelly sandwich, on some English fruit scones, some clotted cream ice cream, or steal a bite on its own. This fridge jam lasts up to 2-3 weeks in the fridge or 1 year in freezer.
Some of the above product links are affiliate-linked and purchasing through these links helps support this website at no cost to you! You can find my full affiliate disclosure policy here.
Social Icons