Jam is the English version of American jelly or fruit preserves. It can be made from a variety of fruit.
1lb fresh fruit (apricots, cherries, blackcurrants, blackberries, raspberries, strawberries, rhubarb, etc)
3/4 pint water
1lb granulated sugar
- Wash (peel and stone) the fresh produce. If the fruit is larger than a berry, cut into smaller pieces.
- Put the fruit and water in a large boiling pan over a low heat.
- Simmer gently until the fruit turns soft.
- Stir in the sugar. Allow it to thoroughly dissolve.
- Boil rapidly until the fruit mix reaches the setting point. Check by holding a wooden spoon horizontally over the pan – if a drop of jam holds firm at the tip it is ready to test on a cold saucer. Add the drop to the saucer. Push with your finger tip. If the jam has reached setting point it will wrinkle.
- Spoon into warm jam jars and cover.
- Over-ripe fruit can prevent the jam from setting.
- Sweeter fruits (like cherries) need less sugar than tart fruits (like blackcurrants).
- Over-boiling the fruit takes away the flavor.
- Burnt jam tastes disgusting!
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