With Wimbledon cancelled, it’s been reported that around two million strawberries could go to waste this summer. Fans usually snack on the classic treat while catching a game of tennis, getting through thousands of litres of cream to go with the fruit during the event. But with so many berries available following the cancellation of the annual competition, a This Morning chef has shared her top tip to help get through all of those strawberries.
- This Morning chef on how to make royal Victoria sponge with a twist
Famous shepherdess Alison O’Neill joined presenters Holly Willoughby, 39, and Phillip Schofield, 58, from her home in the Yorkshire Dales to reveal her secret recipe.
The hill farmer is best known for her guided walks as The Barefoot Shepherdess, but she has recently been appearing on the show to share her cookery tips.
On Wednesday’s show she had the sheep in the background and her loyal sheepdog beside her as she offered her tips on how to make the perfect homemade jam.
While most Britons might just pick up a jar in the supermarket, Alison said it’s a great way to use up strawberries which are in abundance at the moment and perfect for the summer season.
READ MORE: James Martin shares trick for the perfect barbecued lamb rump steaks
What’s more, making them into jam will mean they won’t go to waste – as the jam can then be kept for around a year once it’s made.
Alison said it’s very easy to make, and showed the presenters how to cook it until it’s almost set.
She used around a kilogram of strawberries for the batch of jam, and said you need a slow boil of around 20 minutes to get it to the right consistency.
Once you think it’s almost set, you can do a quick test with a spoon to make sure before you put it in the jars.
Royal recipe: How to make Meghan Markle’s favourite drink [RECIPE]
The Great British strawberry crisis: Urgent plea as demand plummets [INSIGHT]
James Martin shares the key to growing tomato plants on This Morning [VIDEO]
Alison said you just test the jam with a teaspoon, and look for a bit of a “drag” on it so that you know it’s almost set while it’s hot.
Then you can start putting it into your jars ready to be stored away or given to friends as gifts – and could even save them up for Christmas presents.
Alison’s delicious recipe combined strawberries with elderflower, which she added in at the end for a beautiful taste to lift the berry flavour.
She then showed viewers how to make her signature bakewell tartlets for her daughter’s birthday – and said the recipe starts in a similar way to her Victoria sponge which she’d demonstrated a few weeks ago.
The secret ingredient to her tartlets was ground almonds, with a dose of vanilla essence for extra flavour.
- Crumpet recipe: How to make crumpets at home
Here is Alison O’Neill’s strawberry and elderflower jam.
This recipe makes four jars.
1kg/2lb 4oz strawberries, hulled and washed
3 elderflower heads
1 lemon, juice only
1/kg/2lb 4oz jam sugar
4 jam jars, warm and sterilised
Wax disks and labels
1. Wash and dry the strawberries then slice them in half. Wash the elderflowers and snip the tiny cream florets into the strawberries.
2. Place the strawberries, florets and lemon juice in a large pan. Heat gently over a low heat to slightly soften the fruit, add the sugar and then stir slowly until the sugar has dissolved.
4. Once your sugar has dissolved, keep a steady rolling boil for about 8 minutes, or until a setting point is reached. To test if the setting point is reached, place a half teaspoon full onto a cold plate, leave and then move the jam with your finger. If it rumples and separates without running back you have reached the setting point. Allow to cool for 15 minutes.
4. Spoon into warm, sterilised jars. Seal the top with a wax disc, secure the lid and label the jar. Store in a cool dark place for up to a year.
This recipe, and the recipe for the Shepherdess’ bakewell tartlets is also available on the This Morning website.
Source: Read Full Article