FRIDAY FUN: make a seasonal jam
There are lots of fruits in season this month that make terrific jams and jellies: Apricots, peaches, greengages and blackberries are all packed with natural sugar that will taste scrumptious on your toast for months to come.
I've collected together a few recipes for making jam with ripe, homegrown August fruits that you shouldn't have to travel far to find.
Follow the jump for the recipes
Apricot Jam
Makes: 2 x 454g (1lb) jars
Ingredients:
1kg apricots, just ripe
700g granulated fairtrade sugar
Method:
1. Cut small apricots in half and large apricots into quarters and discard the stones. 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. Place a few saucers in the freezer so that they're cold enough for testing later. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven.
3. Put the mixture in a pan and bring to the boil on a high heat. Reduce to a medium heat and cook for about 15 minutes, stirring occasionally. Test the jam when the juice has thickened and the bubbles are large - the setting point has been reached when a drop placed on a chilled saucer forms a skin that's visible when lightly pushed. Remove from the heat and ladle into dry, warm jars. Tighten the lids and turn each pot upside down until cool. Store in a cool place for up to 6 months.
Bramble Jelly
It's difficult to make jam using blackberries alone, because they don't contain any pectin which makes everything gel together. Apples, however, have loads, so you can add apple to your blackberry jam and make bramble jelly.
Ingredients
1.3kg/3lb blackberries, washed
2 large cooking apples, washed, cored and diced
450ml/¾ pint water
1 lemon, juice only
preserving or granulated sugar
2-3 tbsp crème de cassis (optional)
Method
1. Prepare a jelly bag or tea towel by boiling in water for 2-3 minutes. Wring well and leave to cool. Arrange the jelly bag on a stand or up-turned stool with a large bowl beneath, ready for the fruit juice to drip through.
2. Place the blackberries, apple, water and lemon juice in a preserving or large, heavy based saucepan.
3. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft.
4. Tip the soft fruit and juice into the jelly bag and leave to drip for 8 hours or until all the juice has been released.
5. Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
6. Measure the juice. For every 600ml/1 pint weigh 450g/1lb sugar. Put the juice and sugar back into the clean preserving pan, heat over a low heat until all the sugar has dissolved, add the crème de cassis, if using. Bring to the boil and simmer for 10-15 minutes or until setting point is reached.
7. Skim away any scum from the top of the jelly and fill the jam jars to the brim. Cover, seal and label. Store in a cool, dark place until required.
