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.
 

Hawthorn Jelly

Hawthorn Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Beautiful deep red colour and a perfect substitute for cranberry sauce with meat.
Ingredients
  • 1kg (2lb 3oz) ripe haw berries
  • 1 medium lemon
  • sugar
  • 3l (5¼ pints) water
Instructions
  1. Remove stalks from the haws, then wash them in cold water.
  2. Place the haws in a preserving pan
  3. Add the water
  4. Cover the pan with a loose lid to reduce water loss
  5. Bring to the boil and allow to simmer for half an hour, checking occasionally to ensure that the mush does not boil dry.
  6. Mush the haws in the pan, using a potato masher or the back of a wooden spoon. At this stage add up to two more litres of water if the mush seems to be drying out.
  7. Continue to boil gently for an additional 30 minutes
  8. Pour into a jelly bag and allow to drip over night
  9. For every 700ml (1¼ pints) of juice, add 450g (1lb) of sugar
  10. Add the juice from the lemon
  11. Bring gently to the boil, stirring to ensure that the sugar fully dissolves
  12. Boil briskly until the jelly reaches setting point.
  13. Transfer to warm and sterilized jars.
Notes
There are hundreds of different varieties of hawthorn trees. Some taste wonderful- others are bland or unpleasant.

Taste a raw berry from the tree before harvesting - if it doesn't taste good, try a different tree.
 

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.
 

Tomato Marmalade

Tomato Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 medium orange, peeled and quartered
  • 900g (2lb) tomatoes, peeled, cored and chopped
  • 30ml (2 Tbsp) lemon juice
  • 8cm (3 inches) stick cinnamon, broken into small pieces
  • 10ml (2 tsp) whole cloves
  • 1kg (2lb 3oz) sugar
Instructions
  1. Quarter the orange and remove any pips.
  2. Slice the orange quarters very thinly to make transparent slices. Do this over a bowl to catch the juice.
  3. Combine orange slices, juice, tomatoes and lemon juice in a jam pan.
  4. Tie the cinnamon and cloves in cloth bag and add to the tomato mixture.
  5. Bring to a gentle boil, cover and simmer 10 minutes.
  6. Stir in sugar, bring to full boil, stirring constantly, and keep boiling until the mixture reaches setting point (about 10 minutes).
  7. Remove from heat. Remove the spice bag and skim off any scum from the surface.
  8. Pour into warm sterile jars, and seal tightly.
Notes
Removing the soft inner parts of the tomato helps to keep the marmalade firm and free of pips.

If you don't want to waste the inner parts and pips leave them in the mix, and boil for a little longer to drive off the extra moisture.
 

Tomato Jam

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.
 

Three Fruit Marmalade II

Three Fruit Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 large grapefruit
  • 1 large orange
  • 1 large lemon
  • sugar
Instructions
  1. Wash the fruits well, then cut into very thin slices, without peeling first.
  2. Place in a large jam pan and add water to cover the fruit at the rate of 3 measures of water to every 2 measures of fruit.
  3. Bring to the boil, reduce to a simmer, cover and allow to cook for about 2 hours.
  4. Remove from the heat, measure the liquid and add 450g (1lb) of sugar for every 600ml (1pint) of liquid.
  5. Return to the stove and bring to a rapid boil.
  6. Continue at a good boil until the mix thickens and reaches setting point. Stir all the time to prevent the mix from burning.
  7. Pour into hot sterilised jars and seal well.
 

 

Three Fruit Marmalade

Three Fruit Marmalade
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1 grapefruit
  • 1 orange (large)
  • 1 lemon (large)
  • 3.6l (6 pints) water
  • 2.3kg (5lb) sugar
Instructions
  1. Wash and dry the fruit.
  2. Cut in paper-thin slices, using a very sharp knife or meat slicer.
  3. Place the water and fruit slices in a non-metallic bowl and let it stand overnight.
  4. Transfer to a pan, and cook until the peels are tender.
  5. Return to a non-metallic bowl and let it stand again overnight.
  6. Transfer to a jam pan, add the sugar and boil until the syrup thickens and reaches setting point.
  7. Pour into hot sterilised jars and seal.
 

Tangerine Marmalade II

Tangerine Marmalade II
Author: 
Recipe type: Marmalade
Cuisine: British
 
Ingredients
  • 1.5kg (3lb 5oz) tangerines
  • 1.5kg (3lb 5oz) sugar
Instructions
  1. Peel the tangerines, trying to keep the peel in large pieces.
  2. Set the peel on one side to use later.
  3. Wrap the fruit up in a cloth bag and pound / squeeze it to remove all the juice. Keep the juice and discard the remaining dry flesh.
  4. Put the peel and just enough water to cover it into a pan and bring to a simmering boil for 10 minutes. Allow to cool then drain, cover with fresh cold water and leave overnight.
  5. Drain the peel again and chop into small chunks.
  6. Put the peel, juice and sugar in a pan and bring to the boil, stirring frequently to make sure the sugar is all dissolved and the mix does not burn.
  7. Simmer for half an hour, or until the marmalade thickens and reaches setting point.
  8. Pour into hot sterilized jars and seal well.