Jams and jellies are one of the oldest methods of preservation and are a fantastic way of bringing fruit to the colder months of the year. A sweet treat with scones, simply on toast or used to enrich a meat dish no hipster pantry is on track without a selection of fresh and quirky preserves, ideally displayed in odd looking (sterilised) antique jars. Once you have the basics down it’s great to play about with more interesting flavour combinations, I highly recommend elderberry and red wine as a venison accompaniment.
Different fruits contain different amounts of pectin. This is what helps to set the jam – too little and it will be runny, too much and it will be as solid as a brick. You can get jam sugars with different amounts of pectin or you can adjust it by adding a second fruit.
Jam
Ingredients
1kg fruit
1kg jam sugar
1 lemon (juice only)
Method
Roughly chop the fruit and add some water to just cover
Stew on a low heat until soft
Slowly add the sugar and lemon
Raise to a rolling boil
Either use a sugar thermometer to raise to temperature OR boil for 8 minutes then test for set by spooning a small amount onto a cold plate – if it cracks when you pull your finger through it is ready
Ladle into sterilised jars, top with a wax disk and seal.
Jelly
Ingredients
1l strained fruit juice
1kg jam sugar
1 lemon (juice only)
Method
Roughly chop the fruit and add some water to just cover
Stew on a low heat until soft
Strain through a jelly bag over night
Measure the strained fruit juice and return to heat
Slowly add the sugar and lemon
Raise to a rolling boil
Either use a sugar thermometer to raise to temperature OR boil for 8 minutes then test for set by spooning a small amount onto a cold plate – if it cracks when you pull your finger through it is ready
Ladle into sterilised jars, top with a wax disk and seal