Home-Brew Recipes

Posts Tagged ‘jam’

This versatile mixed fruit jam uses a range of soft fruits, including blackcurrants, blackberries, raspberries, and strawberries. You can use any combustion, depending on what is available.

Ingredients:

450g – blackcurrants, 450g – blackberries, 450g – raspberries, 450g – strawberries, 1.8kg – warmed sugar.

Preparation Method:

1. Put the blackcurrants into a large preserving pan and add 150ml. Bring to the boil and simmer until the berries are almost cooked. Add the rest of the fruit and simmer gently, stirring occasionally, for about 10 minutes or until the fruit is just turning soft.
2. Add the warm sugar to the pan and stir over a gentle heat until it is completely dissolved.
3. Bring to the boil and boil hard until setting point is reached. To test, put a spoonful of jam on to a cold saucer. Cool slightly, then push the surface. It is ready if a skin has formed and it wrinkles to the touch. If not, boil for longer and keep testing, until it sets.
4. Remove any scum from the surface of the jam and pour into warmed, sterilized jars. Cover immediately, leave to cool, then label. Store in a cool, dark place for up to 6 months.

This delicious homemade winter jam is made with dried figs and pine nuts. Look for plump, succulent dried figs with a springy texture – available in some supermarkets, delicatessens and health food store.

Ingredients:

1 – juice of lemon, 5ml – ground aniseed, 700g – coarsely chopped dried figs, 45ml – pine nuts and 450g – sugar.

Preparation Method:

1)      Put the sugar and 600ml water into a heavy pan and bring to the boil, stirring all the time, until the sugar has dissolved.

2)      Lower the heat and simmer for 10 minutes, until the syrup begins to thicken. Stir in the lemon juice, aniseed and figs to the sugar syrup.

3)      Bring to the boil once more, then lower the heat again and simmer for 10 minutes, until the figs are tender.

4)      Add the pine nuts and simmer for a further 5 minutes. Leave to cool in a pan before spooning into sterilized jars and sealing. Stored in a cool, dry place, the jam will keep for up to 6 months.