So I decided one way of using up too many strawberries is Strawberry Jam.
Who doesn't like Strawberry Jam. Nobody, because it is fabulous.
So I left the baby ones whole, chopped the medium ones in half and anything larger into quarters.
250-300g sugar, or jam making sugar, or added pectin
1 lemon, juiced
As I had slightly more than 500g strawberries, I upped the recipe accordingly.
I like to blend the sugar with the rind of the lemon, for an extra lemony kick.
... this in mere seconds.
Add to Thermomix.
Now I have made Strawberry Jam before, and know the soft fruit needs a little jelling helping hand, so out came the pectin.
I never realised before that this was made by the Fowlers Vacola people. They say 1 sachet for 1.5kg strawberries, so I used half the packet.
Must not forget strawberries.
Cook according to the directions (100 degrees C for 30 minutes, speed 1).
This stuff transforms even a very good Strawberry Jam to amazing heights. Truly. Try it.
I added about 1 tablespoon to my jam batch. Then it went into the jars.
I purposely made some very whole strawberry heavy, and others not so.
Now here comes the bad news. When it was all cool, it was evident that the pectin was not sufficient.
I do not like runny jam!
So I thought either I can put it on the stove and boil it longer where it may, or may not, properly set. Or I can admit defeat and call it Strawberry Sauce.
Strawberry Sauce it is!
Although I did sterilise some proper sauce jars and re-heat the jam in the Thermomix, while also giving it a blend so the sauce would be smooth, and then re-bottle it.
I left the strawberry-full jars as I quite like those.
So in the end, not quite Strawberry Jam, but still very delicious.
The texture of the blended sauce looks quite good.
Not quite what I had planned, but still should make someone happy on Christmas morning.