Homemade Jam

Nothing is more delicious than a good homemade jam as it captures the taste of summer for enjoyment at any time. It is the ideal way to use a bumper crop of fresh fruit, particularly if home-grown, or if obtained direct from the popular ‘pick-your-own’ grower. Fruit can also be frozen and used when convenient.

Dried fruit may also be utilised for jam, particularly in the winter when fresh fruit is scarce and expensive. Sound, slightly under-ripe fresh fruit should be selected as this has the highest pectin content and it should be used as quickly as possible to maintain perfect condition. All fruit should be carefully washed and dried prior to use to remove any residue from spraying, etc.

Jam can be made from single fruits for a concentrated flavour, strawberry being a perennial favourite for instance. However, many fruits combine well with others to provide an excitingly different flavour. Flowers can be used with fruit to impart a delicate fragrance and subtle taste to the finished jam. For a really luxurious touch, liqueurs or spirits can also be incorporated.

Well-made jam keeps perfectly, does not go mouldy and does not crystallise. It is clear and bright with a well-set texture that is not too stiff or rubbery. In order to achieve a perfect set, there must be a correct balance of sugar, acid and pectin. Some fruits are naturally rich in pectin. These include cooking and crab apples, gooseberries, damsons, red and black currants and some plums.

Medium pectin fruits include fresh apricots, early blackberries, loganberries and raspberries. Low pectin is found in strawberries, cherries, pears, late-season blackberries, dessert apples and vegetables.

Additional pectin can be added by incorporating cooking or crab apples, gooseberry or red currant juice. If fruits are low in acid and pectin, lemon juice can be added and this has the advantage of accentuating the flavour of the fruit. Red currants, gooseberries and tartaric or citric acid will also supply additional acid if required. The extra acid should be added at the commencement of the cooking process to fully extract the pectin and recipes should always be followed exactly in order to achieve the correct proportions of fruit, sugar and pectin for perfect results.

Careful cooking of the fruit prior to adding the sugar is also essential for good results. Cooking the fruit well ensures that the pectin is released, the skins are broken down and the juice is extracted. Hard-skinned fruits such as gooseberries, black currants, plums and damsons require more water and a longer cooking time than soft fruits such as strawberries or raspberries. Adding the sugar before the skins have softened will toughen them and adversely affect the texture of the finished jam.

The ideal saucepan for jam-making has a heavy ground base and thick sides to prevent burning. If acid fruits are to be used, stainless steel, aluminium or enamel-coated saucepans must be used. Instructions for preparing the jars and for testing for both pectin and set are given in the preliminary sections at the start of this article series, which should be studied carefully before commencing work. Introduction to Jam Making

Rhubarb and Apple Jam

INGREDIENTS
Rhubarb 500g (1 lb)
Cooking apples 500g (1 lb)
Lemon 1
Granulated sugar 1 kg (2lb)
Makes approximately
5-4 x 455g (1 lb) jars
Ready to eat after 24 hours

Prepare the jars. Wash and dry the rhubarb and cut into small pieces. Peel, core and slice the apples. Place the apple and rhubarb into a large saucepan with the juice of 1 lemon. Cover with a tightly fitting lid. Simmer for 5-10 minutes, shaking the pan several times. Remove lid and continue to cook until tender.

Add the sugar and stir over a low heat until dissolved. Brush down. Boil until setting point is reached, stirring occasionally. Check for set.

Carefully pour the jam into jars filling to the brim. Seal immediately, wipe down and leave to cool. Label and store.

Strawberry Jam

INGREDIENTS
Strawberries 1kg (2lb)
Lemon 1
Granulated sugar 750g (1 ½ lb)
Makes approximately 2 x 455g (1lb) jars
Ready to eat after 24 hours

Prepare the jars. Rinse the strawberries and remove the hulls. Cut into large pieces. Squeeze the juice from the lemon and strain out the pips. Place the strawberries into a large saucepan and add the lemon juice. Heat gently, stirring constantly. Cook until the volume is slightly reduced. Then do a pectin test.

Add the sugar and stir until dissolved. Brush down. Boil until setting point is reached. Then remove any scum from the surface. Test for set, if ready, pour the jam into jars, filling to the brim. Seal immediately, wipe down and leave to cool. Label and store.

Blackcurrant Jam

INGREDIENTS
Black currants 500g (1lb)
Water ½ litre (3/4 pt)
Granulated sugar 1kg (2lb)
Makes approximately 3 x 455g (1lb) jars
Ready to eat after 24 hours

NOTE: This method is particularly suitable for hard-skinned fruits, such as d-—stoned plums and gooseberries, as it retains the flavour due to shorter cooking time.

Prepare the jars. Remove the stems from the black currants and rinse. Put half the black currants into a liquidiser with half the water. Liquidise for a few seconds until the skins are broken. Pour into the saucepan. Repeat for remaining fruit and water. Bring slowly to the boil. Simmer gently for 5 minutes.

Add the sugar and stir over a low heat until dissolved. Brush down. Boil rapidly, stirring occasionally until setting point is reached. Test for set or do the flake test. Remove any scum. Pour the jam into jars and fill to the brim. Seal immediately, wipe down and leave to cool. Label and store.
Lemon Curd
Make your own Marmalade
Homemade Jellies
Homemade Pickles
Homemade chutney

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