Category Archives: Jam

Peach Jam II

Peach Jam II
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: About 800g
 
Ingredients
  • 550g (1¼lb) peaches
  • 450g (1lb) sugar
  • 30ml (2 tablespoons) water
  • 30ml (2 tablespoons) lemon juice
Instructions
  1. Boil a pan of water.
  2. Drop the peaches into the boiling water, leave in the water for 30 seconds, then transfer to cold water.
  3. Remove the skins from the peaches.
  4. Cut the fruits in half, removing the stones and putting them to one side for use later.
  5. Cut the peach halves into small cubes and place in a preserving pan with the water and lemon juice.
  6. Simmer gently until the fruit is soft but not pulpy.
  7. Add the sugar and stir gently until it is fully dissolved.
  8. Bring to the boil and boil rapidly until setting point is reached.
  9. Transfer to warmed and sterile jars.
  10. Seal well.
 

Mulberry Jelly

Mulberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • Cooking apples (2 medium large ones)
  • 910g (2lb) mulberries
  • 300ml (1/2 pint) water
  • sugar
Instructions
  1. Cut the whole apples into small chunks, retaining the core and peel.
  2. Place the apple chunks in a preserving pan, add the water and cook until the apples soften - about 10 to 15 minutes.
  3. Add the mulberries and continue to cook until the apples are pulpy.
  4. Transfer the pan contents to a jelly bag and leave to drip over night.
  5. Measure the collected juice.
  6. For every 600ml (1pint) of juice, weigh out 450g (1lb) of sugar.
  7. Place the juice and sugar in the preserving pan and bring to the boil
  8. Boil briskly until setting point is reached.
  9. Pour into heated and sterile jars.
  10. Seal immediately.
 

Tamarillo Jam

Tamarillo Jam
Author: 
Recipe type: Jam
Cuisine: New Zealand
Prep time: 
Cook time: 
Total time: 
Serves: 1.5kg
 
Ingredients
  • 450g (1lb) skinned tamarillo fruits
  • 450g (1lb) cooking apples, peeled and cored*
  • 910g (2lb) sugar
  • 45ml (3 tablespoons) warm water
Instructions
  1. Place the tamarillo fruits in a preserving pan.
  2. Slice the apples, and add them to the pan.
  3. Add the water and heat gently.
  4. Leave to simmer until the apples are broken down to a pulp.
  5. Add the sugar, and stir gently until the sugar is entirely dissolved.
  6. Bring to the boil and keep it boiling briskly until setting point is reached.
  7. Transfer to hot sterile jars and seal immediately.
 

Cape Gooseberry Jam II

Cape Gooseberry Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 450g (1lb) cape gooseberries
  • 450g (1lb) cooking apples, peeled and cored*
  • 910g (2lb) sugar
  • 45ml (3 tablespoons) warm water
Instructions
  1. Remove the papery outer covers from the cape gooseberries.
  2. Place the gooseberries in a preserving pan.
  3. Slice the apples, and add them to the pan.
  4. Add the water and heat gently.
  5. Leave to simmer until the apples are broken down to a pulp.
  6. Add the sugar, and stir gently until the sugar is entirely dissolved.
  7. Bring to the boil and keep it boiling briskly until setting point is reached.
Notes
Weigh the apples *after* peeling and removing the cores.

Cape gooseberries are also known as Chinese Lanterns, and look similar to tomatoes with paper covers over them.
 

Rhubarb and Strawberry Jam

Rhubarb and Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 1kg
 
Ingredients
  • 450g (1lb) rhubarb
  • 450g (1lb) strawberries
  • 400g (14oz) sugar
  • 1 large lemon
Instructions
  1. Cut the rhubarb into 1.5cm (1/2 inch) chunks.
  2. Place the rhubarb and sugar in a preserving pan, and stir gently to coat all the fruit in sugar.
  3. Leave to stand for two hours.
  4. Add the strawberries.
  5. Add the juice from one large lemon.
  6. Cook over a low heat, stirring gently until all the sugar is dissolved.
  7. Boil rapidly until setting point is reached.
  8. Pour into heated sterile jars, and seal immediately.
 

Rose Petal Jam

Rose Petal Jam
Author: 
Recipe type: Jam
Cuisine: British
Cook time: 
Total time: 
 
Ingredients
  • 450g (1lb) sugar
  • 300ml (1/2 pint) water
  • 1 lemon
  • 850ml (1½ pints) rose petals
Instructions
  1. Place the water and the sugar in the preserving pan.
  2. Place on a low heat and stir until the sugar is fully dissolved.
  3. Add the lemon juice and boil until the liquid forms a syrup.
  4. Lower the heat until the liquid goes off the boil
  5. Carefully pull the petals from the rose flowers, discarding any imperfect ones.
  6. Add the petals to the hot syrup and stir gently to distribute them throughout the syrup.
  7. Cook gently until the petals are soft but not falling apart.
  8. Pour into jars and seal well
Notes
Any type of rose petals may be used, wild or cultivated, as they are all edible. For more impressive colours and fragrances use the brighter and more perfumed varieties.

Deep red petals produce a delightful rose coloured jam.
 

Chunky Apple and Blackberry Jam

Chunky Apple and Blackberry Jam
Author: 
Recipe type: Jam
Cuisine: British
Serves: 7 large jars
 
Ingredients
  • 1.8kg (4lb) sliced apples
  • 700g (1½lb) blackberries
  • 2.3kg (5lb) sugar
  • water
Instructions
  1. Peel, core and slice the apples.
  2. Float the blackberries in a bowl of water to remove debris.
  3. Add the apples and berries to a preserving pan with a little water to prevent the fruit from burning.
  4. Place over a low heat and cook gently for about 20 minutes to soften the fruit but not to reduce it to a pulp.
  5. Add the sugar.
  6. Increase the heat and stir well until all the sugar is dissolved.
  7. Bring to a rolling boil and continue to boil until setting point is reached.
  8. Pour into heated and sterile jars.
  9. Seal whilst still hot.
Notes
Use either fresh or frozen blackberries - they work equally well. This jam can be a little sweet, but it's high in pectin so you can reduce the sugar slightly, or add the juice of a lemon to give a more tangy taste.
 

Dried Apricot Jam

Dried Apricot Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 450g (1lb) dried apricots
  • 50g (2oz) almonds
  • 1.4kg (3lb) sugar
  • 1 lemon
Instructions
  1. Wash the apricots in warm water.
  2. Place the apricots in a bowl with enough boiling water to cover them
  3. Cover the bowl and leave for 24 hours
  4. Transfer the apricots and water to a preserving pan
  5. Bring gently to the boil and then boil for 30 minutes, stirring occasionally
  6. Add the sugar and chopped almonds
  7. Boil well until setting point is reached.(* see notes)
  8. Transfer to heated and sterile jars.
  9. Seal immediately.
Notes
* If the jam refuses to set, add the juice of one lemon.
 

Sloe Jam

Sloe Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb) sloes
  • 1kg (2lb) white sugar
  • water
Instructions
  1. Place the sloes in a preserving pan, and add just sufficient water to cover them.
  2. Heat gently for 2 hours, pressing the fruits with the back of a spoon or a potato masher in the later stages to break them open.
  3. Place a colander over a large bowl and pour the contents of the preserving pan through it, rubbing the fruits around to allow the juice and flesh to pass through, whilst retaining the stones.
  4. Discard the stones.
  5. Weigh the liquid then return it to the preserving pan
  6. Add the same weight of sugar to the pan (so for 1kg of juice add 1kg of sugar etc)
  7. Heat gently whilst stirring well to dissolve all the sugar.
  8. Bring to the boil, and boil hard until setting point is reached.
  9. Pour into pre-heated and sterilized jars.
  10. Seal well
Notes
If the sloes are frozen before use they become less tart, and also break down more easily when heated.
 

Victoria Plum Jam

Victoria Plum Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • Victoria plums
  • sugar
Instructions
  1. Clean and stone the plums.
  2. Weigh them, then add the plums and an equal weight of sugar to a preserving pan.
  3. Heat slowly to boiling point, stirring and making sure all the sugar dissolves.
  4. Boil hard and keep testing for setting. As soon as a sample sets, remove from the heat and pour into prepared jars.