Notes for Setting Jams

The easiest way I have found is to place a small plate in the fridge or freezer before you start to make the jam, let this get really cold, then when you need to test the jam, get the plate out and dribble a little jam onto the side. If it forms a skin and firms up slightly it is set; if it stays runny after a few minutes then boil it some more. The cold plate speeds up the set. With many jams it will pay to remove the pan from the heat while you test, to lessen the risk of burning the sugar or overboiling.

Fig and Ginger Marmalade

Ginger works really well with the sweetness of the Figs.

Scale the recipe to the amount of Figs you have.

6 lbs of Figs - remove the stalks and the stem and slice the Figs very thinly.

In a preserving pan put 1lb of crystalised Ginger, chopped finely into strips, 

4 lbs brown sugar and 3 1/2 pints of water and bring to the boil. Add the sliced Figs and continue to boil for 1 hr or until a set is reached.

Pot into sterilised jars and label but do not cover until the next day.

Satsuma Plum Jam

A beautifully coloured jam with the distinctive flavour of the Satsuma style

2 1/2 lbs stoned Satsuma plums

1 1/2 lbs granulated sugar

6 fl oz water

Stir the plums, sugar, and water together in the preserving pan. Slowly bring to a boil, stirring constantly.

Lower the heat just enough to maintain a steady but gentle simmer.

Keep stirring, to keep the jam from sticking and also to help the evaporation.

After about 10 minutes, begin skimming the foam that forms at the top.

Test for set, usually after about half an hour.

Pot into hot sterilised jars, seal and label.

Fig and Lemon Marmalade

A pleasant, sweet and yet zesty flavour.

6 Lemons

2 pints water

1 lb Figs

2 lb sugar

Take the lemons and beat them gently with a rolling pin to soften them.

Place them in a preserving pan with the water and boil until the lemons are tender and can be skewered easily.

Remove the lemons from the pan (but keep the water) and chop them in quarters. Remove the white pith and the pips and retain the pulp, and slice the peel thinly.

Remove the stalks of the Figs and slice them thinly.

Place the Figs, lemons, 1 pint of the water, and the sugar in a preserving pan and boil until set.

Pot into sterilised jars and cover when cold.

Label as usual and do not forget to date it.

Mulberry Jelly

Granny’s

Measure equal quantities of fruit and water into the preserving pan and cook slowly for 30 minutes, add a 1/2 quantity of extra water and continue cooking. When fruit is tender drain through a jelly bag back into the preserving pan and to each pint of juice add 1lb of sugar. Bring to the boil and cook for a few minutes until jelly sets when tested.

Pot into hot sterilised jars, seal and label.

Guava and Lime Jelly

This is a real treat with cold meats, warmed slightly for a sauce on Ham, or just for indulging on top of croissants at breakfast.

2 lb Red Strawberry Guavas

2 limes

Sugar

Chop the limes into quarters and put them into the preserving pan with the Guavas, add cold water to just cover them. Bring slowly to the boil for 30 minutes.

Pour the mixture into a jelly bag and allow to drip for several hours or overnight.

Measure the juice and for every 17 fl oz add 11 oz sugar to the cleaned preserving pan.

Bring slowly to the boil, stirring until the sugar has dissolved then reduce the heat and skim the foam off.

Return to the boil until a set is reached, this can take 15 -30 minutes, reducing the mixture by half.

Pot into hot sterilised jars, seal and label.

nb. if you have some more lime skins, pop them into a muslin bag and include this in the boil, it will help the set and can be removed easily at the end.

Grape Jelly

1.4kg large sweet black grapes - any variety will do, Muscats can produce a more intense flavour.

Sugar

Remove grapes from stalks. In a large saucepan, simmer grapes until juice is released. Strain through a jelly bag. Measure the juice and add 375g sugar for each 600ml juice.

Pour the juice into a large saucepan and simmer for 10 minutes.

Add the sugar stirring until sugar dissolves.

Gradually increase the heat; boiling rapidly until jelly reaches 105°C (221°F). Remove from heat and using a slotted spoon skim off the scum.

Pot the jelly into sterilised jars. seal and label.

Lime Jelly

A good breakfast zing for toast.

1 lb 10 oz Limes

2 lb sugar

Cut the limes in half and squeeze the juice into a bowl, put the skins into the preserving pan.

Add 1 3/4 pints of water and bring the mixture to the boil, cover and simmer for 20 minutes.

Pour the mixture into a jelly bag and allow to drip overnight.

Pour the juice into the (cleaned) preserving pan and add the sugar, warming slowly until the sugar is dissolved.

Bring up to a rolling boil for 1 minute and test for set.

nb- the lime skins contain a lot of pectin so it will set quickly.

Pot into hot sterilised jars, seal and label.

An interesting twist on this recipe is to slice some hot peppers into thin strips and add them at the final cooking stage. The flavour and spicy heat will filter into the jelly as it matures.

Medlar Jelly

The medlar fruit is an acquired taste but this jelly is a good way of utilising the fruit in an appetising way to enhance cold meats.

4 lbs ripe softened Medlars

3 oz sugar for each 3 1/2 floz juice

Juice of 3 lemons

Put the medlars and 1 3/4 pints of water into a large preserving pan and simmer for 30 minutes.

Pour the mixture into a jelly bag and allow to drip overnight.

Measure the juice and put into the preserving pan with the correct amount of sugar and the lemon juice.

Bring the mixture to the boil, stirring until the sugar is dissolved, then bring to a rolling boil for 5-6 minutes, test for set and continue to boil if needed.

Pot into hot sterilised jars, seal and label.

Apricot Jam

The best ever flavour for jam, there are always spare apricots when you grow your own and this tastes even better than 'fresh' ones.

2 lb Apricots

2 lb sugar

Juice of 3 lemons

Cut the Apricots in half, removing the stones, and place in a preserving pan along with 6 fl oz water and the lemon juice.

Bring to the boil very, very slowly and simmer for 20 minutes or until the fruit is soft.

Add the sugar, stirring to dissolve it into the fruit.

Bring to a rolling boil for 15 minutes, stirring carefully to prevent the sugar catching or the jam can darken.

Remove from the heat and test for set.

Pot into clean sterilised jars, seal and label.

GREAT CARE is needed to prevent the sugar from sticking and burning, patience is a virtue rewarded with a stunning conserve.

Apricot Cheese

This recipe is best used when there is a glut of fruit.

For this you need an equal weight of Apricots and sugar.

Place the Apricots into a preserving pan and cook until tender. Remove the stones and pass the fruit through a fine seive. Return the fruit to the heat and add the sugar. Let it cook slowly until the resulting paste is dry enough to leave the sides of the pan; dry enough not to leave the fingers sticky when squeezed.

Pot the cheese into sterilised jars, seal and label.

Raspberry Jam

All gold yellow raspberries make a mild twist to this standby jam.

1 lb Raspberries.

1 lb Sugar.

Put the berries and sugar in a preserving pan and heat gently until the sugar has dissolved.

Bring to a rolling boil for 5-6 minutes and test for set.

Pot into hot sterilised jars, seal and label.