Jam recipes

[littlegreenfairy]

I have just spent a wonderful couple of hours at a friends allotment and have come home laden with goodies.

I want to make some jams from blackcurrents, redcurrents, white currents and something that looks like a large blackcurrent but can't remember the name of. Also have a tonne of rhubarb.

Does anyone have any good fool proof recipes?

[escargot]

Nope, but there's a new river cottage book out specialising purely in Jams & Preserves. Might be worth a shufty?

[bint]

Wot no marrows?! I remember making marrow & ginger jam with my mum as a kid - was surprisingly good.

I have 'The Good Housekeeping book of Jams and Preserves', some recipes;

Blackberry jam (makes 10lbs)
6lbs blackberries (not over ripe)
4tbs lemon juice/1tsp citric/tartaric acid
1/4 pint water
6lbs sugar

Simmer all ingredients together expect for sugar, when berries are cooked add sugar, bring to boil and stir continuously. Boil rapidly for 10 mins or until setting point is reached. Put into jars.

Blackberry & Apple (10lbs)
4lb blackberries
1/2 pint water
1lb 8oz cooking apples (weight is for skinned and cored fruit)
6lb sugar

Simmer blackberries in 1/4 pt water until soft, put apples in another pan with other 1/4 of water and simmer until soft (use masher to make into pulp). Combine all together with sugar and as above.

Blackcurrant jam (10lbs)
4lb blackcurrant
3 pts water
6lbs sugar

Simmer fruit with water until soft, add sugar and repeat as first recipe.

Cherry & redcurrant jam (about 4lbs)
2lb dark cherries
1lb redcurrants
1/4 pt water
3lb sugar

Stone cherries, add to pan with currants, simmer until soft, repeat as above.

Rhubarb & ginger jam (4lb - good jam as mum made a lot)
2lb 8oz rhubarb (weight given for prepared stalks)
2lb 8oz sugar
5tbs lemon juice
1 oz root ginger - bruised
4oz preserved/crystallised ginger - chopped

Cut rhubarb into pieces and place in basin, alternate layers with sugar in between. add lemon juice, cover and leave overnight. Next day bruise the ginger with a weight/hammer to release flavour, tie in muslin and place in pan with rhubarb mixture. Bring to boil & boil rapidly for 15 mins. Remove muslin bag, add chopped ginger and boil for further 5 mins until rhubarb is clear and/or setting point is reached.

NB - any sort of sugar can be used, preserving sugar is the best if you can get it.

P.S. Sounds like a Loganberry or Tayberry you are describing

Edited by bint on Sunday 3rd August 19:34

[SPR2]

littlegreenfairy said:

I have just spent a wonderful couple of hours at a friends allotment and have come home laden with goodies.

I want to make some jams from blackcurrents, redcurrents, white currents and something that looks like a large blackcurrent but can't remember the name of. Also have a tonne of rhubarb.

Does anyone have any good fool proof recipes?

The large ones similar to blackcurrants will be 'Bilberries'

Bilberry jam

To each 1lb berries allow 3/4lb of sugar and juice of 1 lemon

Pick and wash fruit then drain and put it into a basin with half the sugar and the lemon juice. Cover and leave overnight.Next day drain of liquid from basin and put in pan with rest of sugar. Stir over heat until disolved, bring to the boil, skim if necessary and add the berries.Simmer until tender, when the jam will set if tested on a cold saucer.

[SPR2]

Have you thought of freezing some of them along with raspberries and blackberries for summer puddings later on.

[littlegreenfairy]

Thanks chaps

They were Tayberries indeed! On Tuesday we're doing Bilberry picking as the allotments owner knows a good spot in the peaks.

I think I might freeze most of the berries now for winter and closer to Christmas make puddings and Jam. The rhubarb will be made into jam tomorrow evening - tis my absolute favourite

[SPR2]

I do believe tayberries look similar to loganberries and raspberries and you said they were like black currants - google bilberries

[bint]

SPR2 said:

I do believe tayberries look similar to loganberries and raspberries and you said they were like black currants - google bilberries

Hahahaha I actually mis-read and got it right!