High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...
Making a batch of blackberry jam is a wonderful way to bottle the last of summer’s warmth. A sugar thermometer guarantees a good set, but if you don’t have one, you can use the traditional ...
Theresa May says she eats jam after removing mould from the surface, it's being reported The toast pops. The butter's spread. Then you unscrew the lid and there it is - a circle of furry white-and ...
Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot ...
To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back ...
Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using ...
Increase the heat and boil rapidly for 8-10 minutes before testing to see if set. To test whether the jam has set: take the saucer from the freezer and drop a small spoonful of jam on to it.
This stage will allow the cherries to absorb the sugar syrup, helping to distribute them evenly throughout the jam. Return the cherry mixture to the pan and bring to a steady boil for 8–9 ...
Once cooled, cover and chill in the fridge where it will thicken and become more jam-like. It will keep for up to 2 months. Spread the jam over hot, buttered toasted teacakes, crumpets ...
If making raspberry jam, it's crucial to use sterilised jars to store it. To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly ...
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