So, you want to make some jam? Well, my theory is that no matter what flavour jam you are making, the rules are the same. Fruit plus sugar, let it sit overnight, boil it down = Jam. Granted there are a few details to get stuck into and the all important setting, but making jam is NOTHING to be scared of. If it doesn't set the first time, make some cute labels saying 'syrup' and distribute it among your friends, and then try again. I mean if I can make it, everyone can make it.
So, I stole the recipe below from http://scrambledhenfruit.blogspot.com.au/2010/08/seedless-blackberry-jam.html but I have added my own thoughts in italics. This simply goes further towards my claim that if someone like me who is too lazy to type up my own recipe can make jam, well...
Ingredients
- 6 cups ripe blackberries, washed (I bought 4 kilos of frozen blackberries)
- 2 1/2 cup tart apples, coarsely chopped- include skins and cores (I used small "not quite ripe" apples from our tree) (I used 2 apples - simply because I had two...) The pectin is found mainly in the skin and the core of the apples.
- 1 cup water (I think this is a no no, water in jam? No...)
- 3 Tablespoons fresh lemon juice (I doubled this - as did I)
- 5 cups sugar (approximately) (Yep, jam has a lot of sugar in it, but you use it by the scant spreadful, so suck it up and move on)
Directions
- Prepare jars and lids (per manufacturer's instructions) for canning- 6 half pints. I washed my jars and lids in hot soapy water. My jars were already clean of jam but had been languishing in the cupboard gathering dust for some months. Then I popped the the jars in the oven for 20 mins @ 110C.
- Put half of the blackberries in a large pot and crush with a potato masher. Add the rest of the berries and crush. Add apple pieces and water to the crushed berries. I skipped this...
- Cook mixture over medium heat until apples are soft, about 20 minutes. Stir often to prevent sticking. You may add another 1/2 cup of water if the mixture gets too thick. I did this, water is still a no no...
- Once fruit is very soft, run through a food mill or press through a fine sieve, using a large spoon or spatula. Discard the skins and seeds that are left. I used a food mill and then pressed remainder through cheese cloth. The more you squeeze, the more jam you will end up with.
- Rinse out your pot. Measure the fruit pulp and put it back into the pot. You should have about 5 cups. I did this, you should end up with some amount related in some distant way to what you started with.
- Add enough lemon juice to make the mixture pleasantly tart. Heat over medium high heat, dissolving sugar.
- Increase heat and cook rapidly, stirring often. Cook until mixture reaches 220 degrees Fahrenheit, or until the mixture falls in a sheet off of your spoon. You can also try putting some of the mixture onto a cold dish to see if it is jelling. Yes, the jelling method. Put two plates into the freezer, when you think your jam is getting close to setting, drop a little spoonful onto the plate and let it cool. Then push your finger across the plate and through the spoonful. If the spoonful wrinkles and is of the consistency you are going for - your done - if it's too runny keep boiling.
- Once mixture is ready, remove from heat and ladle into hot prepared jars, leaving 1/4 inch headroom at the top of each jar. Position lids and process in a boiling water bath for 10 minutes. I took my jars directly out of the oven (with sterile tongs) and spooned my jam into a funnel (sterile as well) held over my jars. You don't want to get any jam on the rim of the jars and a funnel will help with this. I had a bowl of boiling water holding my jam lids. I let them sit in the water for a few minutes to clean them off and also to soften the rubber seals. I pulled the lids out with my clean tongs and screwed them firmly on. I popped them into my large pot of boiling water, I think the water needs to cover the bottles, and let them boil away for 20 mins.
- Pull your jars out of the water, set them on the counter and sit down to wait for the rewarding pop of the lids as your jam seals itself. Woot woot!
I use jars that I have kept rather than buying new jars - isn't economy the whole point of canning? Well, I know economy isn't really the whole point anymore, but I quite like collecting Bonne Maman jars and reusing them. Apparently reusing jam jars, their lids to be precise, is frowned upon by the jam gods. Well, I think it's perfectly acceptable, but then I studied commerce and not food science so who am I to know. My jam is tasty though.
No comments:
Post a Comment