I found this beautiful editorial by photographers Wichmann and Bendtsen when researching the Danish house by the sea back in August and I think it’s a perfect fit for the current season. Summer is coming to an end and fruit is ripe to be picked and made to jam, pies, cakes, tarts and other delicious treats.
Their romantic Danish setting is a beautiful backdrop for the harvest season and I love the contrast of the green backdrop and rustic weathered wood – just the perfect shade of silver grey for me.
To compliment their photography I searched high and low for some sugar-free jam recipes and sort of failed. It seems a bit tricky to cut out the sugar altogether as the lovely Felicity Cloake found out when writing her ‘How To Make Perfect’ strawberry jam column for the Guardian.
If you’re a food fanatic I highly recommend her book ‘Perfect’ for which she tried and tested endless recipes by famous chefs and authors to create the perfect version of 66 classic dishes from Spaghetti Bolognese to poached eggs. Below is her perfect recipe for Strawberry Jam but in the meantime enjoy these lovely shots by Wichmann and Bendtsen.
STRAWBERRY JAM
Makes 4 x 200ml jars
INGREDIENTS:
2kg small ripe strawberries
1.7kg jam sugar
Juice of 2 lemons
DIRECTIONS:
1. Hull the strawberries and discard any rotten ones. Set aside about 10 of the smallest berries, and then mash the rest up into a rough pulp. Put into a wide, thick-bottomed pan, add the sugar and the lemon juice, and bring to the boil. Add the remaining strawberries to the pan, and put a saucer in the freezer.
2. Boil the jam for about 15 minutes, stirring regularly checking the setting point every minute or so during the last 5 minutes. To do this, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it’s done. Strawberry jam is unlikely to set very solid though, so don’t expect the same results as you would with a marmalade.
3. Take off the heat and skim off the pink scum. Pour into sterilised jars and cover with a disc of waxed paper, seal and store.
PHOTOGRAPHY | Wichmann and Bendtsen with thanks
RECIPE | Felicity Cloake with thanks
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