I am going to go fruit picking next week and would like to make either strawberry or raspberry jam. I have made jam a couple of times (not recently), once it turned out ok but the other time it didnt set. Does anyone have an easy tried and tested recipe for me to use?
Jas x
jasmine,
I did have e-mail recipes for the above from our local suppliers but I am not a jam maker and deleted them....but saved this one...
Blackcurrant jam
1 kg blackcurrants
1.5 kg sugar
750 mls water
Remove the stalks, wash the fruit and put into a pan with the water. Simmer gently until the fruit is soft and the contents of the pan well reduced, stirring from time to time to prevent the fruit sticking to the bottom of the pan. Add the sugar and stir until it is dissolved. Bring to boiling point and boil hard until it reaches setting point. Pot and cover in the usual way. This recipe yields about 2.25kg, which is approximately five average-sized jam jars full.
Hi Jasmine,
There's an easy solution to making jam with fruits that tend not to set, use jam sugar. Tate and Lyle do one for eg. It's not too pricey, and contains natural pectin, which is the setting agent that certain fruits such as strawberries often lack. It's always worked really well for me :)
sorry lots of strange typing mistake in my above post, not sure what happened!
Buy some "Certo" and follow the instructions, you can't go wrong and it's a lot less work and fussing around than doing it the old fashioned way.
If it's a choice between strawberry and raspberry, I'd go for raspberry as it is so easy & reliable. Strawberries have less natural pectin. Just don't boil for too long or you ruin the flavour. Good luck! x x
thanks for all your replies. I will do raspberry jam and look for either certo or jam sugar.
Jas x
I have several very easy jam recipes in my profile. If thats any help to you. you will need to make sure you have a lemon if making strawberry to help with the pectin levels.
Sam
jasmine,
found this on our local PYO website....
Raspberry and redcurrant jam
The following recipe was given to us by a customer.
1 kg raspberries
1 kg redcurrants
100 ml water
2 kg sugar
Wash the redcurrants, remove the stalks and put into the preserving pan with the water. Cook for 5 minutes. Add raspberries and bring quickly to the boil. Stir in the warmed sugar and continue stirring until it has dissolved. Bring to the boil and boil hard until set. Pot and seal.
Dolly
:0)
I used to make rhubarb and raspberry jam ( yes, both in one jam) - I loved it, and it was so easy - there is more pectin (setting stuff) in rhubarb than rasps, and miles more than in strawberries. It was less sweet too. Sorry I don't have the recipe, but maybe if you googled you might find it.
Soft fruits require aid of pectin, jam sugar is good but nowhere as good (or as cheap) as ordinary granulated sugar and a lemon (or 2).
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