Jam Recipes

APPLE GINGER

4 lb. apples: 3 lb. brown sugar: 1 oz. whole ginger: pared rind and juice of 2 lemons.

Peel, quarter and core the apples. Bruise the ginger thoroughly by pounding or beating it in a mortar, or with a rolling pin.

Place the apples and sugar in layers in an earthenware crock or bowl, adding the ginger and lemon rind tied in a bag, and the juice.

Cover and leave for 48 hours.

Then turn into a preserving pan, bring to the boil and boil rapidly for 20 to 30 minutes or until a little will set when tested. Remove ginger and lemon rind, and pour into warm jars.

Tie down when cold.

This is a good preserve for a lunch sandwich with cheese.

FRESH APRICOT JAM

6 lb. apricots: 1/2 pint water: 6-1/2 lb. sugar.

Wash the fruit, cut in half and remove the stones. Tie half the stones in a small piece of muslin and remove the kernels from the remainder.

Place the fruit and water in a preserving pan and cook gently until the fruit is tender. Add the warmed sugar, heat until dissolved and then add the stones tied in muslin and boil rapidly for about 25 minutes, or until the jam sets when tested. Skim if necessary, remove the stones in the muslin, add the prepared (blanched and skinned) kernels and pour and bring slowly to the boil.

BLACKCURRANT JAM

4 lb. blackcurrants: 2 pints water: 5 lb. crushed preserving or granulated sugar. Wash and stalk the currants, put them into the preserving pan with the water and simmer gently for a good hour or until thoroughly soft, then add the warmed sugar. Stir occasionally until boiling and boil rapidly until the jam will set—about 15 to 20 minutes. Pour into warm, dry jars. Tie down.

BLACKBERRY AND APPLE JAM

6 lb. blackberries: 2 lb. apples (weighed when peeled  and cored):  8 lb. sugar: 1/4 pint lemon juice: 1 pint water.

Simmer blackberries and sliced apples, with peel and pips tied in muslin, in the water until soft and pulpy. Add lemon juice and sugar and boil rapidly until jam sets when tested.

MORELLO CHERRY JAM

4 lb. morello cherries: 1 teaspoon tartaric acid: 3 lb. crushed preserving sugar: small tea-cup of water.

Stone fruit and tie stones in a muslin bag. Put the fruit into a preserving pan with water and stones. Simmer gently until the cherries are tender, then add tartaric acid followed by the dissolved sugar. Boil rapidly until it will set when tested. Remove muslin bag. Turn into warm, dry jars, and tie down.

Making jam at home

Making jam at home (Photo credit: Wikipedia)

DAMSON JAM

6 lb. damsons: 7 lb. sugar: 1 pint water.

Gently simmer the damsons in the water until soft—about 20 minutes. Add sugar, and boil rapidly until it sets when tested. Most stones can be skimmed from the top of the jam during boiling. Turn into warm, dry jars. Tie down.

GOOSEBERRY JAM

6 lb. gooseberries:  8  lb. sugar: 2  pints water.

Wash, top and tail gooseberries. Place in the preserving pan with the water and stew gently until soft and mushy—about 20 minutes. Add warmed sugar, dissolve slowly. Then boil rapidly 15 to 20 minutes or until the jam sets when tested. Skim and pour into warm, dry jars.

GREENGAGE JAM

6 lb. Greengages: 1/2 pint water: 6-1/2 lb. sugar.

Wash the fruit, cut in half and remove the stones. Tie half the stones in a small piece of muslin and remove the kernels from the remainder.

Place the fruit and water in a preserving pan and cook gently until the fruit is tender.

Add the warmed sugar, heat until dissolved and then add the stones tied in muslin and boil rapidly for about 25 minutes, or until the jam sets when tested. Skim if necessary, remove the stones in the muslin, add the blanched and skinned kernels and pour into warm, dry jars.

LOGANBERRY JAM

4 lb. Loganberries: 4 lb. sugar.

Hull the loganberries, wash quickly and carefully in a colander. Place in preserving pan and heat gently until the juice begins to How. Add the warmed sugar, dissolve slowly and then boil rapidly until it sets when tested. Pour at once into warm, dry jars.

PLUM JAM

This is a particularly juicy plum jam, soft and rich.

6 lb. Plums: ¾ lb to 1 lb. Preserving sugar to every lb. of fruit.

Split plums with a stainless-steel knife and remove the stones. Weigh the fruit and allow 3/4 to 1 lb. Sugar to every pound of fruit. Put the fruit and half the sugar in layers in an earthenware bowl and leave overnight. Tip into a preserving pan and bring slowly to the boil. Simmer with the stones tied in a muslin bag until the plums are tender, add remaining sugar and boil rapidly until a little will set when tested—about 20 to 30 minutes. Remove the stones and then pot.

Nole: This recipe can be used for damsons and bullaces when the fruit is cooked whole and the stones removed.

RHUBARB AND GINGER JAM

7 lb. Rhubarb (weighed after removing leaf and bottom of stalk): 4 large cooking apples: 5-1/4 lb. sugar: 2 oz. candied peel: 2 oz. crystallized ginger: 1 lemon.

Wipe and cut up the rhubarb; peel, core and slice the apples; mix all with the sugar and leave on a large dish overnight. Tip into a preserving pan, add the finely chopped peel and shredded ginger, the grated rind and juice of the lemon and bring slowly to the boil.

Boil quickly until a little will set when tried on a cold plate.

RASPBERRY JAM

6 lb. Raspberries: 6 lb. crushed preserving or granulated sugar.

After cleaning, put the fruit into the pan, set on a slow fire to draw out the juice. Have the sugar warmed and add carefully to the fruit; bring slowly to the boil and stir occasionally. When the sugar is completely dissolved, bring rapidly to boiling point and when this is reached, draw aside, pot and tie down when cold.

Note: This is particularly good, fresh-tasting jam, and as a rule keeps very well. However, if the season has been wet and the fruit itself full of moisture, mould may be inclined to form on the top of the jam. If this is so, the jam must be watched carefully and any mould removed at once. The jam must actually boil and so it is advisable to use a thermometer to make sure that it does so. If a thermometer is not available, stir the jam two or three times round, just before the boil.

STRAWBERRY JAM

4 lb. strawberries: 2 lb. granulated sugar or finely crushed preserving sugar: juice of 1 lemon: 1/2 oz. fresh butter.

Crush a small saucerful of the berries with a silver fork and put into the bottom of a preserving pan with a large spoonful of the sugar Melt on a slow fire, then add the remaining fruit and bring to the boil, stirring occasionally. Add the previously warmed sugar to the pan with the strained juice of the lemon. Boil rapidly for about 12 to 15 minutes. Test for setting and stir in the butter to finish. Pour into warm, dry jars and tie down.

21. March 2013 by Dave Pinkney
Categories: Jam Making | Tags: , , , , , , , | Comments Off on Jam Recipes

Follow

Get every new post delivered to your Inbox

Join other followers: