RECIPES FOR FREEZER JAM RECIPES

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BLACKBERRY JAM RECIPE - BBC GOOD FOOD



Blackberry jam recipe - BBC Good Food image

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Provided by Sarah Cook

Categories     Afternoon tea, Condiment

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved

Number Of Ingredients 4

1.8kg blackberries
1 ½kg jam sugar (the one with added pectin)
juice and pips of 1 lemon
finger-tip size knob of butter (optional)

Steps:

  • The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
  • Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
  • Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

Nutrition Facts : Calories 44 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar

BLACKCURRANT JAM RECIPE - BBC GOOD FOOD



Blackcurrant jam recipe - BBC Good Food image

Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread

Provided by Barney Desmazery

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 3 x 250ml jars

Number Of Ingredients 3

600g blackcurrants , stripped off the stalks
about 400g white caster sugar or granulated sugar
juice of ½ a lemon

Steps:

  • If you don’t have a cooking thermometer, put a saucer in the freezer. Sterilise the jars you want to use. Tip the blackcurrants into a heavy-based saucepan with about 100ml of water. Bring to the boil and simmer for 5 mins until the fruit has broken down to a chunky pulp. Leave to cool slightly.
  • You now have two options. For a smooth jelly-style jam, squash the fruit through a sieve into a bowl. If you prefer your jam chunky and seeded, leave the pulp as it is. Whether it's strained or unstrained, weigh the fruit pulp and then add 400g of sugar to every 500g of pulp, then tip back in the saucepan.
  • Pour in the lemon juice then heat gently, stirring, to dissolve the sugar. Turn up the heat, then boil hard for about 10 mins or until it reaches 105C (setting point) on a cooking thermometer. If you don’t own a thermometer, test for setting point by spooning a little jam onto the cold saucer. After a couple of minutes gently push your finger through the jam – if the surface wrinkles, it's ready. If not, return to the boil for 2 mins, then re-test.
  • Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.

Nutrition Facts : Calories 33 calories, CarbohydrateContent 8 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 0.1 grams protein

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BLACKCURRANT JAM RECIPE - BBC GOOD FOOD
Make a pot of our stunning, seasonal blackcurrant jam and make the most of these beautiful berries. We love this sweet treat spread on freshly baked bread
From bbcgoodfood.com
Total Time 1 hours
Calories 33 calories per serving
  • Take off the heat and skim off any froth with a slotted spoon. Cool for 10-15 minutes. Stir gently to distribute the fruit, then ladle into sterilised jars. Keeps for 6 months in a cool dry cupboard.
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WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES
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From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 648 calories per serving
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This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
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Total Time 40 minutes
Calories 95 calories per serving
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