Jam Recipes
Use the recipes below to make any sort of jam!
Strawberry Jam Recipe
Ingredients
- 1kg Strawberries
- 1Kg Jam Sugar
- Knob of butter(optional)
Method
Wash the strawberries and remove the stalk pulling out all of the woody part if you can. Dry and place in the preserving pan.
Mash the strawberries to your preference. If you like lots of lumps then leave some whole. If you like it super smooth use a handblender
Add the sugar, mix well and put on the heat.
Bring to a boil and boil hard stirring regularly to avoid burning until the temperature reaches 104-105 degrees which is the setting point. When it comes to a boil you either skim off any scum or add the knob of butter which will clear it.
Take off the heat and ladle into clean sterile jars. Use a jam funnel if you have one to avoid too much mess.
Lid the jars and store in a dark dry cupboard
Blackberry Jam Recipe
Ingredients
- 1kg Blackberries
- 1Kg Jam Sugar
- Knob of butter(optional)
Method
Wash the Blackberries and remove the stalk pulling out all of the woody part if you can. Dry and place in the preserving pan.
Puree the blackberries with a handblender and strain through a Jam strainer if you wish to remove the annoying pips
Return the puree to the pan and add the sugar, mix well and put on the heat.
Bring to a boil and boil hard stirring regularly to avoid burning until the temperature reaches 104-105 degrees which is the setting point. When it comes to a boil you either skim off any scum or add the knob of butter which will clear it.
Take off the heat and ladle into clean sterile jars. Use a jam funnel if you have one to avoid too much mess.
Lid the jars and store in a dark dry cupboard
Raspberry Jam Recipe
Ingredients
- 1kg Raspberries
- 1Kg Jam Sugar
- Knob of butter(optional)
Method
Wash the Raspberries and remove the stalk pulling out all of the woody part if you can. Dry and place in the preserving pan.
Puree the Raspberries with a handblender and strain through a Jam strainer if you wish to remove the annoying pips
Return the puree to the pan and add the sugar, mix well and put on the heat.
Bring to a boil and boil hard stirring regularly to avoid burning until the temperature reaches 104-105 degrees which is the setting point. When it comes to a boil you either skim off any scum or add the knob of butter which will clear it.
Take off the heat and ladle into clean sterile jars. Use a jam funnel if you have one to avoid too much mess.
Lid the jars and store in a dark dry cupboard
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