Category Archives: Jam

Tomato Jam

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Tomato Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.75kg (6lb) sugar
  • 4kg (9lb) tomatoes
  • a little lemon juice
  • boiling water
Instructions
  1. Boil a kettle of water while putting the tomatoes into a large heat proof bowl.
  2. Pour the boiling water over the tomatoes in the bowl, then drain and remove the skins from the tomatoes.
  3. Place the tomatoes, sugar and lemon juice in a preserving pan and bring to the boil.
  4. Continue boiling until the tomatoes become transparent and the juice resembles a thick syrup.
  5. Skim if necessary to keep the jam clear.
  6. Allow the jam to cool slightly before pouring into prepared jars.
 

Strawberry Jam (with whole fruits)

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Strawberry Jam (with whole fruits)
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.25kg (5lb) of hulled strawberries
  • 2.25kg (5lb) of sugar
  • 2 small lemons
Instructions
  1. Clean the strawberries and remove all the green leaves and stalks. Take care not to bruise the fruits.
  2. Place the fruits in a large pan and cover them with the sugar.
  3. Leave overnight. (The sugar will draw the moisture out of the strawberries leaving them firm and able to withstand cooking.)
  4. Slowly bring the sugar and berries to the boil on top of the stove.
  5. Skim off any scum that rises to the surface and boil well.
  6. Test for setting by dropping the mix onto a cold plate. If it sets, the jam is ready. If the jam will not set after a good boiling, add the juice of two lemons and test it again.
  7. Pour into hot, sterilized jars and seal quickly whilst still hot.
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Strawberry Jam

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Strawberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 2.2kg (5lb) of hulled strawberries
  • 2.2kg (5lb) of sugar
  • 2 small lemons
Instructions
  1. Place the strawberries in a preserving pan.
  2. Slowly bring to the boil to make sure all the sugar is dissolved.
  3. Add the juice from the lemons
  4. Keep boiling until the jam will set when tested.
  5. Remove any scum by skimming the surface.
  6. Pour into prepared jars.
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Strawberry and Raspberry Jam

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Strawberry and Raspberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) raspberries
  • 0.5kg (1lb 2oz) strawberries
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Place all the berries in a pan.
  2. Cook over a gentle heat until the juice flows. Crush the berries for a smooth jam, leave them alone for a more chunky one.
  3. Add the sugar and slowly bring to the boil, making sure all the sugar has dissolved before reaching boiling point.
  4. Continue to boil until setting point is reached.
  5. Transfer into sterile and warmed jars.
  6. Seal well.
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Rowan Berries

Rowan Jelly

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Rowan Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) rowan berries
  • 900g (2lb) crab apples
  • 1.8l (3 pints) water
  • Sugar
Instructions
  1. Remove stalks from the berries, wash if necessary, and dry well afterwards.
  2. Wash the whole crab apples, removing any bruised parts.
  3. Place the fruit and just enough water to cover it into a jam pan.
  4. Bring to the boil and allow to simmer, covered for 20 - 25 minutes, until tender.
  5. Strain through a jelly bag or muslin cloth, by hanging it up and allowing it to drip.
  6. Leave for about allow 4 hours. Do not squeeze the bag because the jelly will become cloudy.
  7. Measure the volume of juice, and add 450g (1lb) of sugar for each 600ml (1 pint) of liquid.
  8. Warm the sugar, either in the oven for 10 minutes or a few minutes in a microwave.
  9. Place the juice back into the jam pan over a medium heat and add the sugar, stirring until fully dissolved.
  10. Bring to a rolling boil and cook for about 15 minutes until the jelly reaches setting point.
  11. Skim the surface scum if necessary.
  12. Remove from the boil and pour into hot sterilized jars.
  13. Seal well
Notes
The Rowan tree is also known as the Mountain Ash.
 

Rosehip Jam

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Rosehip Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1kg (2lb 3oz) fresh bright red rosehips
  • 600ml (1 pint) of water
  • sugar
Instructions
  1. Top and tail the rosehips
  2. Place the rosehips and the water in a preserving pan and cook until the hips are very soft and mushy.
  3. Rub the mix through a fine sieve.
  4. Weigh the pulp.
  5. Clean the preserving pan and return the sieved pulp to the pan.
  6. For every 500g (1lb 2oz) of cooked pulp, add 500g (1lb 2oz) of sugar.
  7. Simmer slowly, stirring frequently, until the mix becomes very thick. This may take 1 to 2 hours.
  8. When a spoon is pulled across the surface and leaves a clean line behind it, the mix is ready.
  9. Transfer to warmed and sterile jars, and seal well.
Notes
This can also be treated like a fruit cheese and put into small moulds, lightly oiled first, so the jam can be turned out onto a place in any shape you choose.

If put in moulds, seal well and keep as you would keep a normal jam.
 

Rhubarb Jam II

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Rhubarb Jam II
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) rhubarb
  • 450g (1lb) seedless raisins
  • 910g (2lb) sugar
  • 2 lemons
Instructions
  1. Clean the rhubarb and chop into 3cm (1 inch) long chunks.
  2. Wash the raisins, remove any stalks and chop the fruits finely.
  3. Put the rhubarb into a pan and heat slowly until you can see the juices escaping.
  4. When the juices are flowing, increase the temperature and simmer until the rhubarb is soft.
  5. Add the sugar, the juice from the lemons and the raisins
  6. Bring slowly to the boil, stirring all the time until the sugar is fully dissolved.
  7. Continue boiling until setting point is reached.
  8. Pour into warm jars and seal well.
 

Rhubarb Jam

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Rhubarb Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) of chopped up rhubarb
  • 1.4kg (3lb) sugar
  • 2 small lemons
  • 40g (1½ oz) root ginger
Instructions
  1. Chop the rhubarb into small chunks and place them in a preserving pan with the sugar.
  2. Heat the pan slowly whilst stirring all the time.
  3. Keep stirring until all the sugar is dissolved.
  4. Thinly grate the lemon rinds, then add them and the lemon juice to the pan.
  5. Bruise the ginger (a light thumping with a rolling pin works well), put it in a muslin bag, (or a tied up tea towel if nothing else is available) and add it to the pan.
  6. Bring to the boil and keep boiling until the jam sets when tested.
  7. Skim the scum off the surface if necessary.
  8. Remove the ginger in its bag, then pour the jam into prepared jars.
 

Rhubarb and Ginger Jam

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Rhubarb and Ginger Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) chopped rhubarb
  • 3 large lemons
  • 1.5kg (3lb 5oz) sugar
  • 30g (1oz) root ginger
Instructions
  1. Chop the rhubarb into 3cm (1 inch) long chunks and place in a wide bowl.
  2. Add the juice of the three lemons.
  3. Cover the rhubarb with sugar and leave it overnight. The sugar will soak up the juice and make the rhubarb slightly more firm.
  4. Transfer to a preserving pan.
  5. Hit the root ginger with a rolling pin or similar to bruise and break it.
  6. Add the ginger to the pan, and slowly increase the heat whilst stirring well.
  7. Make sure that all the sugar has dissolved before the jam reaches boiling point.
  8. Once the sugar has dissolved, bring to a good boil and keep boiling until it reaches setting point. A fast boil is ideal and will give better results than a slow boil.
  9. Once it reaches setting point, remove from the heat and transfer into warmed and sterile jars.
 

Redcurrant and Cherry Jam

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Redcurrant and Cherry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 1 kg (2lbs) cherries
  • 450g (1lb)redcurrants
  • 1.5 kg (3lb 5oz) sugar
  • 150 ml (1/4 pint) water
Instructions
  1. Wash the fruit.
  2. Remove stones from cherries.
  3. Top and tail the redcurrants.
  4. Place all the fruit and the water in a preserving pan and bring to the boil.
  5. Turn down the heat so the mixture simmers and leave it to cook until the fruit is soft - 20 to 30 minutes.
  6. Add the sugar slowly, stirring all the time to ensure that it dissolves. Keep stirring until the bottom of the pan is free of gritty sugar crystals.
  7. Bring back to the boil and boil hard until setting point is reached.
  8. Pour into warm sterilized jars and seal immediately.