Adding a teaspoonful of dried, lemon-scented pelargonium leaves at the end of cooking gives it a twist. Read about our approach to external linking. Cakes and baking. Yes, the minute the brief apricot … The coarse grains dissolve more slowly and evenly, giving a better result. This ensures a good seal and prevents mildew appearing on the surface of the jam. Stir frequently to prevent the jam from burning on the bottom. Put the mixture in a pan and bring to the boil on a high heat.

Is anything better than bread with homemade jam? High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Click here for more information about health and nutrition. optional: 1 teaspoon kirsch. You can buy a preserving or sugar thermometer to test when jam reaches this point, but it's not essential. Once open, store in the fridge. Crack them open with a hammer or nutcracker and remove the kernels. 1. Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used.

We use cookies to provide you with a better service on our websites. Mary Berry shows you how to make strawberry jam and Thane Prince can take you through raspberry in our short video recipes. Joe Biden's inner circle: Who are his candidates for the presidential team? This recipe was first published in July 2008. 1 teaspoon freshly squeezed lemon juice.

Mary Berry shows you how to make strawberry jam and Thane Prince can take you through raspberry in our short video recipes. How to sterilise jam jars: wash in soapy water, rinse well and then place into a cool oven - 130C/250F/Gas ½ - for 15-20 minutes.

If you wish, crack a few open and put a kernel in each jam jar you plan to fill. Cut small apricots in half and large apricots into quarters and discard the stones. Place the pan of fruit over a low heat and cook, stirring, until the sugar has dissolved.

To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this
is not enabled on your browser. Commercial pectin is readily available and can be added to low-pectin fruits if necessary to ensure a good set - it should be added to the fruit before the sugar.

Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

Got a glut of seasonal fruit? You are free to manage this via your browser setting at any time. by email at on your browser, you can place your order by contacting our Store preserves in a cool, dry area, away from direct sunlight, and use within one year.

Customer comment  Give everything a stir, then leave it to sit and steep for 2 hours. The magical temperature in jam making is 104C/220F, also known as the 'setting point'. 450g/1lb sugar to 450g/1lb fruit).
The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. Store in a cool place for up to 6 months.

Place the fruit and sugar into a preserving pan or your largest, deepest pan.

dish. Got a glut of seasonal fruit?

Mix the fruit and sugar together in a large container, cover with a clean tea towel and leave in a cool, dry place for 18 hours.

2. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture. 1/4 cup (60ml) water.


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