The never-fail jam recipe
Ingredients
• Your choice of fruit (weighed)
• Jam sugar (the same weight as your fruit)
• 250 ml water
Method
• First sterilise your jam jars and lids by washing them well and then placing them (do not put the lids on the jars) in an oven at 100ºC for around 30 minutes.
• Wash and strain your fruit, remove any stalks. Put all the fruit into a pot with the water and simmer for around 20 minutes until soft. (The harder fruits will need a little longer). Crush the fruit with a wooden spoon of whiz them with a hand-held blender. If you want jelly (jam without the pips and seeds), then strain the mixture into another pot through muslin. Bring to the boil again, then remove it from the heat.
• While stirring, add your sugar, and once fully mixed, place the pot over the heat and bring back to the boil.
• From the moment it begins to gently 'roll' (with the bubbles rising as you stir), time it for 2.5 minutes, then remove from the heat.
• A good way of telling if it's ready is to put a teaspoonful of jam onto a fridge chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer.
• Remove your jars from the over and decant your jam. And that's it!
Tips
• Whatever the weight of fruit you harvest, use the same weight again in sugar. So if you pick 1 kg of berries, use 1 kg of jam sugar (which already contains pectin to help it set). If you want to use half the amount of sugar, then add a flat teaspoon of pectin powder.
• If you want to add other fruits (crab apples complement berries for instance) then don't forget to include these when calculating the total weight of your fruit.
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Ingredients
• Your choice of fruit (weighed)
• Jam sugar (the same weight as your fruit)
• 250 ml water
Method
• First sterilise your jam jars and lids by washing them well and then placing them (do not put the lids on the jars) in an oven at 100ºC for around 30 minutes.
• Wash and strain your fruit, remove any stalks. Put all the fruit into a pot with the water and simmer for around 20 minutes until soft. (The harder fruits will need a little longer). Crush the fruit with a wooden spoon of whiz them with a hand-held blender. If you want jelly (jam without the pips and seeds), then strain the mixture into another pot through muslin. Bring to the boil again, then remove it from the heat.
• While stirring, add your sugar, and once fully mixed, place the pot over the heat and bring back to the boil.
• From the moment it begins to gently 'roll' (with the bubbles rising as you stir), time it for 2.5 minutes, then remove from the heat.
• A good way of telling if it's ready is to put a teaspoonful of jam onto a fridge chilled saucer for 1 minute. Drag your finger lightly over the jam. If it wrinkles, it has reached setting point; if it doesn’t, boil for a couple more minutes, then turn off the heat and try again with another chilled saucer.
• Remove your jars from the over and decant your jam. And that's it!
Tips
• Whatever the weight of fruit you harvest, use the same weight again in sugar. So if you pick 1 kg of berries, use 1 kg of jam sugar (which already contains pectin to help it set). If you want to use half the amount of sugar, then add a flat teaspoon of pectin powder.
• If you want to add other fruits (crab apples complement berries for instance) then don't forget to include these when calculating the total weight of your fruit.
<< Back to Recipes list
