Posts Tagged ‘Jam’

Quince Jam

Quince jam

Not as solid and refined as Membrillo/Quince paste, but with all the taste and flavour. Plus it couldn’t be easier to make – just boil up the quinces and sieve into sterilised jars. Serve with cheese and anything else you fancy.

Quince Jam – makes about 4 jars

  • 1kg quince, chopped into chunks (no need to discard pips/stalks etc)
  • 1kg granulated sugar

Put the chopped quince and sugar into a saucepan. Add water to cover. Bring to the boil, reduce the heat and simmer for 1½ – 1¾ hours, mashing the fruit after the first 45 minutes. Cook until the liquid has evaporated but keep stirring as it gets close to stop it burning on the bottom of the pan. Push through a sieve into a large bowl, then pour into sterilised jars.



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Summer berry jam

Now’s the time to make a big batch of jam with the last of the summer berries. It’s worth seeking out jam berries which tend to be odd shapes and sizes and are sold off cheap. We used a mixture of strawberries, blackberries, raspberries & aronia berries – small black berries that look a bit like currants and are apparently very good for us.

Summer Berry Jam – about 8 jam jars

  • 1.8 kg mixed summer berries (see our suggestion above)
  • 1.5 kg jam sugar with pectin
  • juice and pips of 1 lemon
  • tiny knob of butter

Start the night before by layering the berries and sugar together in a very large bowl, then cover and leave at room temperature. Stir the fruit in the morning, then leave until you are ready to cook.

Put a small saucer in the freezer before you start. Tip the berries and any sugar into a large wide-based pan or preserving pan. Stir in the lemon juice, then collect the pips and put into a muslin cloth or tea-leaf strainer before adding to the pan.

Put the pan over a gentle heat until the sugar has completely dissolved, then bring to the boil and simmer for 5 minutes. Turn off the heat and put a teaspoon of jam onto the chilled saucer. Wait for it to cool, then push with your finger – if it wrinkles it’s ready. If it’s too runny, put the pan back over the heat and boil for another 2-3 minutes before checking again. Continue like this until the jam wrinkles. If you have a jam thermometer you should wait until the jam reaches 105ºC.

Skim the scum off the top of the jam, then stir in a very small knob of butter (this will help to dissolve any remaining scum). Leave the jam for 15 minutes before ladling into sterilised jars.

(Original recipe from BBC Good Food.)

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Raspberry Jam

We make a batch of this every year and it really is the easiest of jams. If your pot is big enough and you find a good supply of raspberries we suggest scaling this up: this time we used 3kg raspberries but could easily stretch to 6kg in our pot if we had enough jars free.

Before you start you need to sterilise your jars. Heat oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. Alternatively run the jars through the hot cycle in the dishwasher.

Raspberry Jam

  • 1kg raspberries
  • 1kg jam sugar (the sort with pectin added)
  • juice of 1 lemon

Put a plate in the freezer to chill.

Put half the raspberries and the lemon juice into a preserving pan. Mash the berries with a potato masher over the heat, then leave to cook for 5 minutes. Tip the cooked berries into a sieve over a bowl. When the juice has drained into the bowl start pushing the pulp through the sieve with a wooden spoon until you are left with only seeds in the sieve. Discard the seeds.

Tip the contents of the bowl back into the preserving pan and stir in the sugar. Heat gently, then add the rest of the whole raspberries. Bring to the boil and boil rapidly for 5 mins. Take off the heat and drop a little jam onto the chilled plate. Push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins before testing again.

Stir the jam well as it cools, then pour into your sterilised jars and seal. It will keep unopened for a year, although the colour will darken a little. Keep the jars in the fridge once opened.

(Original recipe from BBC Good Food)

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We were recently donated a preserving pan (thanks Uncle Graeme) and this was our first ever attempt at jam-making. If only we’d realised how easy it was before and so much better than shop-bought. We’re already on our second jar and it’s a great gift to give to friends.

Soft-set Strawberry and Pimm’s Jam – makes 5 450g jars 

  • 1.5kg strawberries, hulled and halved if large
  • 1kg jam sugar
  • juice of 2 lemons
  • juice of 1 orange
  • 3 tbsp Pimm’s No. 1

Put a few saucers in the freezer (you’ll need them later to check if the jam is ready). Put the strawberries into a preserving pan (or the biggest saucepan you have), then roughly mash the strawberries with a potato masher. Stir in the sugar and put the pan over a very low heat. Stir now and then until the sugar has dissolved and there is lots of red syrup in the pan. Be careful not to let it boil. Stir in the orange and lemon juices when the sugar crystals have dissolved.

Turn up the heat and let the jam come to a foaming fast boil (if you have a jam thermometer it should read 105C). After 10 minutes, put a tsp of the jam onto one of the frozen saucers, then push your finger through the jam. If the jam wrinkles, it is ready. If not, leave for another couple of minutes and test again. Leave the jam to cool for 30 minutes, skim off the scum, and add the Pimm’s. Ladle into sterilised jars.

(Original recipe from BBC Good Food)

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