Basics - Jam


Jams and jellies are one of the oldest methods of preservation and are a fantastic way of bringing fruit to the colder months of the year.  A sweet treat with scones, simply on toast or used to enrich a meat dish no hipster pantry is on track without a selection of fresh and quirky preserves, ideally displayed in odd looking (sterilised) antique jars.  Once you have the basics down it’s great to play about with more interesting flavour combinations, I highly recommend elderberry and red wine as a venison accompaniment.

Different fruits contain different amounts of pectin.  This is what helps to set the jam – too little and it will be runny, too much and it will be as solid as a brick.  You can get jam sugars with different amounts of pectin or you can adjust it by adding a second fruit.

Jam

Ingredients

  • 1kg fruit

  • 1kg jam sugar

  • 1 lemon (juice only)

Method

  1. Roughly chop the fruit and add some water to just cover

  2. Stew on a low heat until soft

  3. Slowly add the sugar and lemon

  4. Raise to a rolling boil

  5. Either use a sugar thermometer to raise to temperature OR boil for 8 minutes then test for set by spooning a small amount onto a cold plate – if it cracks when you pull your finger through it is ready

  6. Ladle into sterilised jars, top with a wax disk and seal.


Jelly


Ingredients

  • 1l strained fruit juice

  • 1kg jam sugar

  • 1 lemon (juice only)


Method

  1. Roughly chop the fruit and add some water to just cover

  2. Stew on a low heat until soft

  3. Strain through a jelly bag over night

  4. Measure the strained fruit juice and return to heat

  5. Slowly add the sugar and lemon

  6. Raise to a rolling boil

  7. Either use a sugar thermometer to raise to temperature OR boil for 8 minutes then test for set by spooning a small amount onto a cold plate – if it cracks when you pull your finger through it is ready

  8. Ladle into sterilised jars, top with a wax disk and seal

  • 16.06.2018
  • 16.06.2018
  • 16.06.2018

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