I used to think that jam-making was a dark art that needed some specialist equipment and knowledge that was handed down through generations that I had somehow missed out on. I think my opinion was formed when I was doing my food technology exam (or domestic science as it was called then) at high school and had to make marmalade as part of my final assignment. I boiled the fruit and sugar for so long that it cooled to a hard solid lump in the jar and certainly wasn't edible. Luckily for me the teacher only checked that the marmalade had set and didn't try to spread some on a slice of bread so I ended up with a good result that I definitely didn't deserve!
I've since discovered that by following a few simple rules (thank you Delia) it's really straightforward and I've learned to make delicious jams with a wide variety of fruit and every summer, when fruit is cheap and plentiful, I try to make a good number of jars of it so I don't have to buy commercially produced jams that just aren't as nice.
I'd like to share my tips for making jam along with my recipes for strawberry and blackberry jam which are shown below.
5 tips for making homemade jam
1. The general rule is to use the same quantities of fruit and sugar.2. Add the juice of 1 lemon per kg of fruit if the fruit is very sweet. The pectin in the juice will help the jam to set. For more tart or under ripe fruit this is not necessary but if in doubt feel free to add lemon juice.
3. Make sure the sugar has completely dissolved to a syrup before turning up the heat and boiling the mixture - this ensures there are no sugar crystals in the finished jam.
4. Sterilise jars by washing them in hot soapy water and drying with a clean cloth. Place the jars on a high shelf in a pre-heated oven at 100°C/225°F/Gas Mark ¼ for 15-20 minutes.
5. To test whether the jam is ready put a saucer in the freezer and let it get really cold while the jam is cooking. After the jam has boiled for approx 8 minutes take the saucer out of the freezer and put a tsp of the hot liquid onto it. Leave it for 30 seconds then push the jam with your finger. If the jam has formed a skin on the top of it and wrinkles when pushed then it is ready. If not, put the saucer back in the freezer and boil the jam for another 3-4 minutes then test it again.
I use sugar that has been specially produced for jam-making and has pectin already added. I think it just makes the process easier but simple granulated sugar can be used. As in point 2 above, if in doubt just add some lemon juice.
These two recipes make approx 1.5kg jam each.
Strawberry Jam Recipe
Ingredients:
750g strawberries, hulled
750g jam sugar
juice of 1 lemon
Method:
1. Place the strawberries, sugar and lemon juice into a large saucepan.
2. Place the pan over a very low heat and warm the mixture gently. The fruit will begin to emit its juice and the sugar will gradually dissolve and turn to syrup. Stir occasionally, trying not to damage the fruit. The syrup should become smooth with no sugar crystals. This process will take approximately 20 minutes.
3. Once the fruit mixture is ready, turn up the heat and boil the mixture rapidly for 8 minutes, stirring from time to time. Don't worry about any scum rising to the surface. After 8 minutes test the mixture to see if it is ready as outlined in point 5 above. If not, continue to boil for a further 3-4 minutes. Keep testing and boiling further if required.
4. When the jam is ready, remove it from the heat and allow to settle for 15 minutes before pouring into warm, sterilised jars.
5. Seal the jam with waxed paper discs, screw on lids and allow to cool.
Blackberry Jam Recipe
Ingredients:
750g blackberries, stalks removed
750g jam sugar
2 tbsp water
Method:
1. Place the blackberries, sugar and water into a large saucepan.
2. Place the pan over a very low heat and warm the mixture gently. The fruit will begin to emit its juice and the sugar will gradually dissolve and turn to syrup. Stir occasionally, trying not to damage the fruit. The syrup should become smooth with no sugar crystals. This process should take approximately 20 minutes.
3. Once the fruit mixture is ready, turn up the heat and boil the mixture rapidly for 8 minutes, stirring from time to time. Don't worry about any scum rising to the surface. After 8 minutes test the mixture to see if it is ready as outlined in point 5 above. If not, continue to boil for a further 3-4 minutes. Keep testing and boiling further if required.
4. When the jam is ready, remove it from the heat and allow to settle for 15 minutes before pouring into warm, sterilised jars.
5. Seal the jam with waxed paper discs, screw on lids and allow to cool.
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