Jams

Guidelines For Making Delicious Jam

For really good jam, fruit must be freshly picked, dry and unblemished.

If fruit is picked slightly under ripe, it will contain more pectin and will set better.

Make jam in small quantities; small quantities will reach setting point in a few minuets.

Ideally you should use a preserving pan, failing that use a wide saucepan at least 9” deep.

It is important to use correct amount of sugar.

Citrus fruit peel, blackcurrants, gooseberries etc, must be softened before adding sugar.

It is best to heat the sugar before adding to the jam.

Sugar must be completely dissolved before the jam comes to the boil.

Fruit should be simmered until the sugar is added, but from then on, it is best to boil as fast as possible until setting point is reached.

Skim any scum at the end of cooking-or add in a lump of butter after the jam has reached setting point.

Test that the jam is set by putting a teaspoonful on a cold plate- if the jam wrinkles when pushed with the finger it has reached setting point.

Make sure the jam jars are clean and sterilise them by putting them into the oven.

Fill the jars with jam and allow cooling.

Cover with waxed disc and cellophane paper.

Label clearly with date and type of jam store in a dry place.

Blackcurrant Jam

Ingredients
1.8kg/4lb Fresh or Frozen Blackcurrants
1.2 litres /2pints of Water
2.2kg/ 5lb White Granulated Sugar
This amount of ingredients will make 8-9lbs of jam.
For less amount half this recipe.
METHOD
Remove the stalks from the blackcurrants; put the fruit into a greased saucepan.
Add the water and cook until the fruit begins to break.
Put the sugar into a stainless steel bowl and heat it for almost 10 minuets in a preheated oven at 150ºC/300ºF/Gas2.
It is vital that the fruit is soft before adding the sugar.
Add the sugar and stir over a gentle heat until the sugar is dissolved.
Boil briskly for about 20 minuets, stirring frequently. Skim, test and pot.

Gooseberry Jam

Ingredients

1.8kg/4lb Fresh Gooseberries
1.2litres/2pints of Water
2.kg/5lb Sugar
This will make 3.6kg/8-9lbs of jam. For a less amount half this recipe.
METHOD
Remove the stalks from the gooseberries; put the fruit into a greased saucepan.
Add the water and cook until the fruit begins to break.
Put the sugar into a stainless steel bowl and heat it for almost 10 minuets in a preheated oven at 150ºC/300ºF/Gas2.
It is vital that the fruit is soft before adding the sugar.
Add the sugar and stir over a gentle heat until the sugar is dissolved.
oil briskly for about 20 minuets, stirring frequently. Skim, test and pot.

Raspberry Jam

Ingredients
900g/2lb Fresh Raspberries
900g/2lb Sugar
METHOD
Wash, dry and sterilise the jars in a moderate oven (180ºC/350ºF/Gas4 for 10 minuets.
Heat the sugar in the same oven for 5-10 minuets.
Put raspberries into a wide stainless saucepan and cook for 3-4 minuets until the juice begins to run.
Bring the raspberries to boiling point and add the hot sugar.
Stir over a gentle heat until fully dissolved.
Increase the heat and boil steadily for about 3 minuets, stirring frequently.
Test for a set.
Remove from the heat immediately.
Skim and pour into jars.
Cover immediately with lids or jam covers.

Loganberry Jam

Ingredients:
900g/2lb Fresh Loganberries.
900g/2lb White Sugar.
METHOD
Wash, dry and sterilise the jars in a moderate oven (180ºC/350ºF/Gas4 for 10 minuets.
Heat the sugar in the same oven for 5-10 minuets.
Put loganberries into a wide stainless saucepan and cook for 3-4 minuets until the juice begins to run.
Bring the loganberries to boiling point and add the hot sugar.
Stir over a gentle heat until fully dissolved.
Increase the heat and boil steadily for about 3 minuets, stirring frequently.
Test for a set.
Remove from the heat immediately.
Skim and pour into jars.
Cover immediately with lids or jam covers.

Marmalade

SEVILLE ORANGE MARMALADE

Ingredients:
900g/2lb Seville Oranges
2.4 litres 4pints of Water
1 Lemon
1.8kg/ 4lb Granulated Sugar.
METHOD
Wash the fruit, cut in half and squeeze out the juice.
Remove the membrane with a spoon, put with the pips, tie them in a piece of muslin and soak for half an hour in cold water.
Slice the peel finely or coarsely, depending on how you like it.
Put the peel, orange and lemon juice, bag of pips and water into a non reactive saucepan overnight.
Next day, bring everything to the boil and simmer gently for about 2 hours until the peel is really soft and the liquid is reduced by half.
Squeeze all the liquid from the bag of pips and remove it.
Add the warmed sugar and stir until all the sugar has been dissolved.
Increase the heat and bring to a full rolling boil rapidly until setting point is reached.
Put a little marmalade on a cold plate and cool for a few minutes.
If it wrinkles when pushed with your finger its done.
Stir well and immediately pot into hot sterilised jars.
Cover immediately and store in a cool dry place.
Note:The peel must be absolutely soft before the sugar is added, otherwise when the sugar is added it will become very hard and no amount of boiling will soften it.

Jelly

CRAB APPLE OR BRAMLEY APPLE JELLY

Ingredients:
2.4kg/5 ½ lb Crab Apples or Windfall Cooking Apples or a Mixture.
2.6 litres/4 ½ pints of Water.
2 unwaxed Lemons
Sugar
This recipe will make 2.7-3kg/6-7lbs. For less amount half this recipe.
METHOD
Wash the apples and cut them into quarters, do not remove either the peel or core.
Windfalls may be used, but make sure to cut out the bruised parts.
Put the apples into a large saucepan with the water and the thinly pared zest of the lemons.
Cook until reduced to a pulp, about ½ hour.
Turn the pulp into a jelly bag and allow to drip until all the juice has been extracted usually overnight.
Measure the juice into a saucepan and allow 450g/1lb sugar to each 600ml/1pint of juice.
Warm the sugar in a low oven.
Squeeze the lemons, strain the juice and add it to the saucepan.
Bring to the boil and add the warm sugar.
Stir over a gentle heat until the sugar is dissolved.
Increase the heat and boil rapidly without stirring for about 8-10 minuets. Skim, test and pot immediately.