By Arlene
In 2013 I began making my own jam. My mum had always made jam, so I knew how to make it, but I always thought, “Why bother? M&S make it so well already”.
I quickly realised that it wasn’t just about taste, but about the pleasure of making it. So after dipping my toe in the water, I have made jam at the end of the summer every year since. I started with strawberry (classic), added raspberry, and then moved on to marmalade. Last year I expanded and added chutney – green tomato and apple, since I had a large amount from the garden left at the end of the summer.
Six lovely jars of each type would be enough for the family for a full year. Yummy.
But since March, we have been in lockdown, and with us all in the house, the preserves have taken a real hit. The chutney and raspberry jam are long gone. I have a tiny scrape of strawberry and marmalade left…I’m sure they will be finished by the end of the day…and there may be a revolt once the kids realise.
Of course, I can simply buy strawberries and raspberries to make jam now. I don’t grow oranges, so I would need to do that to make marmalade anyway, but there is something about using your home grown fruit to make your own jam that is incredibly satisfying.
I have little choice though, so that will be my task for this next week. The chutney will have to wait, but I will share that later in the year.
Strawberry jam – makes about 4-6 jars
1kg strawberries, hulled and cut into pieces
750g jam sugar (with pectin added – or you can use normal sugar and buy a jar of pectin)
Juice of 1 lemon
Put the strawberries in a bowl and gently toss through the sugar and leave uncovered at room temperature overnight.
The next day, tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently until the sugar is dissolved.
Once the sugar has dissolved turn up the heat and boil hard for 10 minutes. After 10 minutes spoon a little jam onto a cold saucer. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, boil for 2 mins more, and do the wrinkle test again. Repeat until ready.
Once it is ready turn off the heat and leave to cool for 15 mins before using a ladle to fill pre sterilised, warm jam jars. Seal and label!
Raspberry jam – makes about 4-6 jars
1kg raspberries
1kg bag jam sugar (with pectin added – or you can use normal sugar and buy a jar of pectin)
Juice of 1 lemon
Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins.
Stir in the sugar and heat gently so the sugar melts. Once the sugar has dissolved add the remaining whole raspberries.
Bring to the boil, and boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, boil for 2 mins more, and do the wrinkle test again. Repeat until ready.
Once it is ready turn off the heat and leave to cool for 15 mins before using a ladle to fill pre sterilised, warm jam jars. Seal and label!
Seville marmalade
500g whole Seville oranges
1.5kg jam sugar (with pectin added – or you can use normal sugar and buy a jar of pectin)
2l water
Boil the whole oranges in 2 litres water until very soft – it can take about 2 hrs, so be patient and watch that the pan doesn’t dry out.
Remove the oranges and cut into wedges. You can squeeze the wedges over the pan as they’ll be juicy. If you want the peel in the marmalade – I do – thinly slice the orange wedges then add to the pan with liquid and jam sugar.
Dissolve over the heat, then boil hard for 10 mins, before trying the cold plate test and boil for another 5 minutes if it isn’t ready. I have often found this difficult to set, so be patient!
Once it is ready turn off the heat and leave to cool for 15 mins before using a ladle to fill pre sterilised, warm jam jars. Seal and label!
Jam jars
To sterilize your jars – wash the jars and lids in hot soapy water, then rinse and place on a baking tray in a low oven to dry and keep the jars warm. You don’t want to crack a cold jar with hot liquid!
Storage
The jars will keep fairly well stored in a cool, dry place for up to a year, but once opened, keep refrigerated.
Obviously, this is a home-made product. I am making it for my family, and know that we can eat it safely.
Mainly Witterings 