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5.
Add salt to taste if desired and mix it into the butter.
6.
Spoon into an airtight container and refrigerate for up to 1 week.
7.
Delicious on hot toast.
This is a great recipe for using up excess cream or for cream that has been over whipped!
If a mixer is not available, butter can be made by hand by pouring the cream into a jar and
securing the lid tightly. Shake the cream until it separates into solid and liquid and follow the
recipe above.
Flavoured butter can be made by the addition of finely chopped herbs at stage 5 of the
recipe.
Strawberry Jam
Makes:
4 jars approximately
Ingredients
1.2kg whole ripe strawberries
1.2kg jam sugar
2 lemons, juice only
Method
1.
Hull the strawberries and halve the larger ones.
2.
Place the strawberries into a large non metallic bowl. Sprinkle with sugar and lemon
juice and gently mix. Cover the bowl and leave overnight in a cool place.
3.
Put several saucers into the freezer.
4.
Pour the fruit and any liquid into a large preserving pan or large heavy based pan.
5.
Heat gently stirring until the sugar has dissolved.
6.
Turn up the heat and bring the jam to a rolling boil. Boil for 4 minutes.
7.
Remove from the heat and test the setting point with either a sugar thermometer or
by the following test: spoon a little jam onto the chilled saucer, leave for a couple of
minutes and then gently push the jam to see if the surface wrinkles, if it does the jam is
ready.
8.
If the surface does not wrinkle return the jam to boil for 2 minutes and retest (repeat
the procedure until the setting point has been reached).
9.
Remove any scum from the surface of the jam with a slotted spoon.
10.
Cool the jam for 15 minutes, stir gently and then using a wide neck funnel pour into
warm sterilised jars.
11.
Cover the surface of the jam with waxed discs and then cover with lids or cellophane
circles and seal whilst the jam is still warm.
12.
Serve a large dollop of Strawberry Jam, on hot buttered toast.
Jam will keep for 6 months in a cool, dry cupboard. Refrigerate once opened.
Jam jars and lids can be sterilised; on a very hot dishwasher cycle, by simmering completely
immersed in hot water for 10 minutes or by placing on a baking sheet in an oven at
140C/275f/Gas Mark 1 for at least 30 minutes.
