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Ingredients
- 1.8kg mixed summer time berries (I made use of hulled bananas - large ones halved - raspberries, redcurrants, blackcurrants along with a couple of early blackberries)
- 1 kg jam sugar (the main one with added pectin)
- juice and pips 1 lemon
Oblong fit, having a pronouced bulge on a single finish, lemons are among the most versatile fruits…
Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…
Method
The night time prior to you making your jam, layer the berries and sugar together in an exceedingly large bowl, then cover and hang aside at 70 degrees. This can help the sugar to begin dissolving which means you don’t risk over-cooking the fruit whenever you really start to make the jam. The following morning, give everything a fast stir, then put aside again until you are prepared to begin cooking.
Before you begin, place a small saucer within the freezer. Tip the berries, scraping out all juices and then any undissolved sugar, right into a preserving pan, or perhaps a large, wide-based pan (the broader and much more open the pan, the faster the jam is going to be ready so a preserving pan is actually ideal). Stir within the fresh lemon juice, then collect all of the pips and secure them in the tea-leaf strainer or bit of muslin before contributing to the pan, too (cooking the pips combined with the fruit extracts the pectin they contain, helping your jam to create).
Start the berries on the low heat until all of the sugar is totally dissolved, then provide the boil and simmer for five mins. Switch off heat and spoon just a little hot syrupy jam to the chilled saucer. Once awesome, push the jam together with your finger. Whether it wrinkles just a little, it’s ready and it has arrived at setting point. If it's too runny to wrinkle, return the pan towards the heat and boil by 50 percent-3 minute stages, taking out the pan in the heat every time you perform the saucer check, before the jam wrinkles.
Skim off any excess scum, then stir within the knob of butter, if you would like – this helps to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this enables the fruit to stay therefore it doesn’t sink towards the bottom. The jam could keep inside a awesome, dark place not less than 6 several weeks. Refrigerate jars once opened up.
Recipe from Live Show magazine, August 2010
Tip
Storing your jam
With this recipe, you’ll need 8 jam jars, 8 waxed dvds and eight jar covers or cellophane circles with rubber bands. Make sure to label each jar once filled, such as the date, and canopy with squares or circles of pretty fabric if you’re providing them with off to buddies. You can purchase each one of these from kitchen shops or online from lakeland.com.
Tip
Sterilising your jars
Wash them in hot, soap and water, then dry within an oven heated to 170C/150C fan/ gas 3 not less than ten minutes. Always ladle the jam into jars as the jars continue to be warm.
Tip
Variations
To create Raspberry & rose jam, use 1.8kg raspberries, departing the fresh lemon juice and pips and adding 2-3 tablespoons of rosewater rather. For Zingy blackcurrant jam, use 1.8kg blackcurrants and give a a little cassis. For Strawberry & vanilla jam, scrape the seeds from 2 vanilla pods into 1.8kg bananas while you layer using the sugar, then poke the crawled pods in too, fishing them out before ladling the jam into jars.
Tip
Our downloadable labels
Download our printable preserves labels ideal for writing prepare’s notes and gift messages. You'll find them here .
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