Angela's 'flexible' Jam Recipe
This fruity jam recipe showcases the flavors of blackberries, plums, raspberries, or strawberries in a delightful spread perfect for toast, scones, or pastries. Each fruit is carefully prepared and cooked with just the right amount of sugar to achieve a lovely set. The process of simmering the fruit and sugar together results in a delicious jam that can be enjoyed throughout the year.
— Constant Cookbook
Ingredients
- 900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
- 900g golden granulated sugar
- knob of butter
Instructions
- Put the fruit into a preserving pan or large heavy-based saucepan. For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing. Bring to the boil.
- Lower the heat. For blackberries, simmer for 15 minutes; for plums, simmer for 30-40 minutes; for raspberries, simmer for 2 minutes; for strawberries, simmer for 5 minutes. The fruit should be soft.
- Tip in the sugar, stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20-25 minutes - don’t stir though – until the setting point of 105C is reached.
- Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle. Pour into sterilised jars, label and seal.
Cook Time
50M
Prep Time
PT10M
Yield
1.2 litres/4 jam jars
Comments
No comments found.