JAM EQUIPMENT RECIPES

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PLUM JAM RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Plum jam recipe - Recipes and cooking tips - BBC Good Food image

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Provided by Jane Hornby

Categories     Condiment, Snack

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 3 x 450ml jars

Number Of Ingredients 6

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

Steps:

  • Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
  • Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  • Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Nutrition Facts : Calories 35 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar

RASPBERRY JAM RECIPE - BBC FOOD



Raspberry jam recipe - BBC Food image

Homemade raspberry jam is so delicious and so easy - you just need equal parts of raspberries and sugar and a watchful eye. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture. Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids.

Provided by Thane Prince

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 3 jars of jam

Number Of Ingredients 2

450g/1lb raspberries, as fresh as possible
450g/1lb granulated sugar

Steps:

  • To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
  • Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point.
  • Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan.
  • Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.
  • To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again.
  • When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks.
  • Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate.

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