Monday 25 July 2011

Jam Today

Well, that was a bit of a roller-coaster of a weekend! Deep thanks for the lovely comments and emails, they were much appreciated.

Anyway, today is a new day, in a new phase … and for some reason that meant I just had to make …

Raspberry & Rose Jam
This couldn’t be easier.  It takes about 20 minutes from start to finish. 

All those pips contain pectin which helps it set.  I actually use equal parts preserving and granulated sugars, but it really doesn’t matter what you use.

If you want pipless jam you've got to sieve and that takes time.  This is quick, full of pips, with a whisper of rose ... and really really good. 

  • Equal weight uncooked fruit to granulated sugar 500g fruit yields about 2 normal size jars of jam
  • 1 capful rosewater/essence  delicate whiff of rose - you can hardly tell it’s there. 
  • knob of butter to help stop a frothy scum.  You can just skim it off
  • heavy/thick bottomed pan - or preserving pan, obv.
  • 2 flat baking trays - 1 lined with foil.
  •  saucer

  • Preheat oven to 150 & chill a saucer in the fridge.
  • Spread sugar evenly over surface of foil-lined baking tray.
  • Warm sugar for 7 mins, remove from oven - should be lightly coloured NOT toffee!  Do it before you cook the fruit - it’s easy to forget it’s in there until it’s too late …
  • Rinse jam jars and put on tray in bottom of oven (to sterilise)
  • Heat raspberries slowly over low heat, just to warm through
  • Whack up heat and boil for 3-5 mins … add knob of butter (if using)
  • Get jam jars out of oven and set to one side
  • Remove fruit from heat, add sugar stir stir stir until sugar fully dissolved, return to high heat and boil boil boil for 5-10 mins.
If you like a soft set, it’s ready to go if, when you scoop up a spoonful and then let it drip back into the pan, the last few drips are stretchy and clingy. 
Or ... you can put some on a chilled saucer and if it wrinkles when you push it back, it’s ready.  I think this is a great technique with other fruits but it gives a harder set with raspberries …
  • Be careful not to get burned by popping bubbles!
  • Ladle into jam jars, seal with wax discs if you have em, otherwise just screw on clean lids.
The best thing about this is that even if you get it slightly wrong you are still left with something delicious.  Stir it into natural yoghurt, use it for baking, freeze it … lots of options.

So, how was your Monday?  Did you stray from your usual routine? 


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