JAM & JERUSALEM
I know, I know we live in the 21st century and the WI is about much more than just 'Jam and Jerusalem'. Having said this some of us still like to make (and to eat) home made jam and to sing Jerusalem. Following a democratic vote in 2021 due the COVID pandemic we have suspended the singing Jerusalem at the start of our meetings but we will have another look at this decision at our next annual meeting in April 2023. But we can't have a website without at least acknowledging our connection with both the jam and Jerusalem.
On this page you can find a traditional recipe for making Strawberry Jam and if you have ever worried about not knowing all the words to Jerusalem they are here for you.
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Strawberry Conserve
Makes approx. 650g (1½ lb) jam
Pectin is the substance in fruit that enables it to set during the jam-making process. Some fruits such as apples and citrus fruit contain high quantities of pectin naturally but strawberries are particularly low in it. Under-ripe fruit contains more pectin than ripe or over-ripe fruit so for the best set the strawberries you use for jams should be only just ripe.
500g (1lb 2oz) small to medium sized strawberries
450g jam sugar*
1 tablespoon lemon juice
450g jam sugar*
1 tablespoon lemon juice
METHOD
Hull the strawberries and place in a mixing bowl.
- Tip on the sugar, cover and leave over night.
- Put a plate or saucer in the fridge.
- Tip the mixture into a large saucepan (heavy based if possible) and add the lemon juice.
- Heat the pan slowly, stirring occasionally until all the sugar is dissolved.
- Turn up the heat and boil rapidly until setting point is reached; you know it is about ready when the drips from a stirring spoon start to gel on the spoon (this will probably take about 10 minutes).
- Remove the pan from the heat. Put about a teaspoonful of the conserve onto the chilled plate and leave it to cool. When this spoonful is cold push it gently from one side and see if the skin that has formed wrinkles. If it does not wrinkle repeat the rapid boiling for a few minutes and then test again. Continue until the conserve will set.
- Remove as much of the scum as you can with a spoon without removing the strawberries. Alternatively, try stirring in a knob of butter to see if the scum will disperse.
- Leave the jam in the pan until a skin has formed over it, about 15 minutes, then pour into hot, sterile jars.
- Cover with a waxed disc and cellophane cover.
*Jam sugar (not ‘preserving sugar’) contains added pectin, which is helpful for setting jams using fruit low in pectin. If you cannot buy jam sugar use preserving or granulated sugar but increase the quantity of lemon juice to 3 tablespoonsful.
The words to Jerusalem
And Did those feet in ancient time
walk upon England's mountains green?
And was the holy lamb of God
on England's pastures seen?
And did the countenance divine
shine forth upon our clouded hills?
And was Jerusalem builded here
among those dark satanic mill?
Bring me my bow of burning gold!
Bring me my arrows of desire!
Bring me my spear! O clouds unfold!
Bring me my chariots of fire!
I will not cease from mental fight.
nor shall my sword sleep in my hand,
till we have built Jerusalem
in England's green and pleasant land.
walk upon England's mountains green?
And was the holy lamb of God
on England's pastures seen?
And did the countenance divine
shine forth upon our clouded hills?
And was Jerusalem builded here
among those dark satanic mill?
Bring me my bow of burning gold!
Bring me my arrows of desire!
Bring me my spear! O clouds unfold!
Bring me my chariots of fire!
I will not cease from mental fight.
nor shall my sword sleep in my hand,
till we have built Jerusalem
in England's green and pleasant land.