JAMS, JELLIES & MARMALADE

Comments Off on JAMS, JELLIES & MARMALADE | October 4, 2019

Seville Orange Marmalade (thick-cut)

This is an old-fashioned thick, bitter marmalade using lemon for added sharpness. All the bitter white pith can be used.

The pips are the main source of pectin in oranges and should be put in a bag and boiled with the rest of the oranges and
sugar. For best results make up in small quantities since it is then easier to control the setting point.
Yield: 5-6 jars

1kg (2lb 4oz) Seville oranges
Water to cover
500g (1lb) sugar to every 600ml (1pt) juice
2 lemons
Heat jars.

Wash the oranges well and put them in the preserving pan. Pour over boiling water to cover. Simmer until the fruit softens. It should take between one and two hours. When cool, cut in half, remove the pulp with a spoon and put into a bowl. Cut up the skins into chips. Size is a personal taste. Put the pulp through a sieve. It goes through easily and you can decide at this point whether you want to put all the bitter pith through or not.
Extract the pips, put into a muslin bag and tie up.

Put the chips and pulp into the water that the fruit was boiled in. Measure and add 500g (1lb 2oz) preserving sugar for every 300ml (1pt) liquid. Put into the pan with the zest and juice of the lemons. Bring to the boil and simmer till set. Test by putting a teaspoonful on a chilled saucer and placing it in the deep freeze compartment for a few minutes to chill and give you a quick result. The surface should set and crinkle when pushed with a finger. Do not boil too vigorously while the test is being done otherwise the setting point may be missed. Remove from the heat, skim with a slotted spoon and leave for 10 minutes to cool before potting as this prevents the chips sinking. Pour into clean, hot jars. Seal with waxed disk and cover.
Label and store in a cool, dry place.

Seville Orange Marmalade (thin-cut)

This is a sweeter and less time-consuming recipe than the previous one since a processor is used to cut the skins and pulp.

It is important to extract as much of the pectin from the pips since they provide the main setting agent in marmalade.
Yield: 6-7 jars
1kg (2lb 4oz) Seville oranges
2 lemons, juice of
2L (3pt 10fl oz) water
2kg (4lb 8oz) preserving sugar
Heat jars.

The day before: halve the oranges and squeeze out the juice. Soak the pips in 600ml (1pt) water. Remove the pith. Shred the orange skins in a food processor and soak overnight in the remainder of the water.

Strain the liquid from the pips into the preserving pan. Tie the pips up in a muslin and add to the pan. Add the shredded peel soaked in the water. Bring to the boil, stirring occasionally, till the peel is soft (one to two hours) and the liquid has reduced by about half. Add the sugar, orange and lemon juice. Stir to dissolve sugar. Boil to 221°F/105°C and test for a set. Remove scum with a slotted spoon and leave to stand for 15 minutes. Stir to distribute the peel. Pot and seal surface with a waxed disc as soon as they are filled. Then, allow to cool before covering with
a lid or cellophane cover. Label and store in a cool, dry place.

Fresh Raspberry Conserve

The full, fresh tang of raspberries is preserved in this non-cooked jam, which is thickened with liquid pectin then deep frozen. It can be stored in the refrigerator for several weeks.
Yield: 3 jars or several small plastic tubs
450g (1lb) fruit
600g (1lb 5oz) caster sugar
2 tablespoons lemon juice
125ml (4fl oz) commercial liquid pectin (Certo)

Put the fruit into a bowl with the sugar and lemon juice and stir till the sugar is dissolved. Leave to stand for at least an hour or overnight. Stir.
Add the pectin and mix in well. Ladle into jars, cover with lids or put into small plastic tubs with lids and store in the fridge where it will keep for two to three weeks. Alternatively, put into the freezing compartment if you want to store for longer.

Raspberry Jam

For the best flavour in a cooked jam, it should be boiled briefly which will not, in this case, produce a firm jam, but one that can be used as a sauce with puddings, pancakes, ices and meringues.
Yield: 3-4 jars
1kg (2lb 4oz) raspberries
1kg (2lb 4oz) sugar
Knob of butter
Heat jars.

Pick over the fruit and place in layers in a large bowl with the sugar. Cover and leave in a cool place for about 24 hours to allow the juice to run. Stir to dissolve the sugar.

Turn the raspberries and sugar into a preserving pan, add the butter and bring gently to the boil. Boil for three minutes. Leave to cool. Pot and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Strawberry Conserve

This is a runny syrup with whole berries and not a spreading jam. It can be served with hot pancakes or crumpets from the girdle, or with ice cream or other sweets.

Not suitable for very ripe fruit.
Yield: 3 jars
500g (1lb 2oz) small firm strawberries
1 lemon, juice of
500g (1lb 2oz) granulated sugar
Heat jars.

Wash and drain the strawberries, remove stalks and put them into a wide, shallow pan (a large, deep frying pan) with the lemon juice. Put the sugar on a plate in a warm oven to dry out for about an hour. Cook the berries on the lowest heat until soft and the juices are running. Add sugar and stir to dissolve. Bring to the boil. Remove the berries with a slotted spoon and place in a sieve over a bowl. Continue to simmer the sugar syrup to reduce it by about half. Add the liquid which has drained from the berries. Bring up to simmering point and reduce again. Return strawberries to the syrup. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Strawberry Jam

A spreading jam which is best made with firm small berries.
Yield: 5-6 jars
900g (2lb) small strawberries, hulled
1kg (2lb 4oz) preserving sugar with pectin
2 tablespoon lemon juice
Heat jars.

Put the strawberries in a preserving pan with the sugar and lemon juice. Heat gently, stirring until the sugar has dissolved. Bring to the boil and boil until setting point is reached. Remove the pan from the heat and remove any scum with a slotted spoon. Leave to stand for 15 minutes. Stir to distribute the fruit. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Bramble Jam

Best results are with fruit that is slightly under-ripe. Over-ripe fruit has less pectin and will not set so well.
Yield: 4-5 jars
1kg (2lb 4oz) brambles
2 tablespoons lemon juice
2 tablespoons water
Knob of butter
1kg (2lb 4oz) preserving sugar with pectin
Heat jars.

Put the brambles in a preserving pan with the lemon juice and water. Bring to a slow simmer and cook until the berries are soft and slightly reduced, stirring occasionally. Add the butter and sugar and stir until dissolved. Bring to the boil and simmer until setting point is reached. Remove scum with a slotted spoon. Pot heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Bramble Jelly

Best results are with fruit that is slightly under-ripe. Over-ripe fruit has less pectin and will not set so well.
Yield: 3-4 jars
1.8kg (4lb) brambles, slightly under-ripe
2 lemons, juice of
425ml (15fl oz) water
350g (12oz) preserving sugar with pectin to every 600ml (1pt) juice
Heat jars.

Place the brambles, lemon juice and water into a preserving pan and bring to the boil. Simmer gently for about 15 minutes till the fruit is very soft. Put the pulp into a jelly bag and leave to drip for at least 12 hours.

Measure the extracted juice and add sugar required for every 600ml (1pt) juice. Put into a preserving pan and bring to the boil, stirring until the sugar is dissolved. Boil rapidly until setting point is reached. When set, take off the pan and remove any scum with a slotted spoon. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover.
Label and store in a cool, dry place.

Blackcurrant and Apple Jam

Yield: 7 jars
1kg (2lb 4oz) blackcurrants
450g (1lb) cooking apples
Water
1.6kg (3lb 8oz) sugar
Heat jars.

De-stalk currants by pulling the stems through the prongs of a fork. Pick over. Put in a preserving pan with just enough water to cover. Heat gently and simmer until the fruit is soft. Peel, core and slice the apples and place them in another pan. Add enough water to prevent burning and cook until soft, stirring occasionally. The blackcurrants will take longer to cook. When both are soft, mix them together. Add the sugar and stir to dissolve over a medium heat. Bring to the boil, and simmer until setting point is reached. Remove from the heat and leave to cool for 10 minutes. Stir.
Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Blackcurrant Jam

 Yield: 6-7 jars
1kg (2lb 4oz) blackcurrants
800ml (1pt 7fl oz) water
1.5kg (3lb 5oz) sugar
Heat jars.

Remove the currants from their stems. This can be done by pulling the stem through the prongs of a fork. Pick over and wash, then place berries in the pan. Add water and bring to the boil. Reduce the heat and simmer until the berries are soft. Add the sugar and stir to dissolve. Bring to the boil and boil until setting point. Remove from the heat and leave to settle for 10 minutes. Stir. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Plum Jam

Cracking open plum stones may sound like a bit of a fiddle, but the kernels inside do give the jam a special flavour.
Yield: 3 jars
1kg (2lb 4oz) under-ripe plums, preferably Victoria plums
900g (2lb) sugar
Heat jars.

Wash the plums, cut them in half and remove the stones. Tie half of the stones in a muslin bag and crack open the remainder to extract the kernels. This can be done by wrapping in a teatowel and cracking open with a hammer. Put the plums and sugar into a bowl in layers. Leave overnight.
Put the plums and sugar into a preserving pan, add the muslin bag of stones and bring up to the boil stirring well to dissolve the sugar. Boil until a set is obtained. Add kernels and remove the bag of stones. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Rhubarb and Ginger Jam

The amount of ginger can be doubled.
Yield: 4-5 jars
1.3kg (3lb) mature rhubarb
1kg (2lb 4oz) sugar
175g (6oz) preserved ginger, finely chopped
2 lemons, grated zest and juice of
Heat jars.

Wash rhubarb and cut into 2cm (1 inch) pieces. Put into a bowl in layers with sugar and leave for 24 hours. Stir occasionally. The sugar will have mostly dissolved into a syrup.

Pour the liquid from the bowl into a preserving pan and add the ginger and sugar. Bring to the boil. Dissolve the sugar and boil for about half an hour, stirring occasionally. Add the rhubarb, lemon juice and zest and return to the boil. Simmer until it sets. Remove from the heat and leave to stand for 10 -15 minutes. Stir. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Rowan Jelly

With its sharp, astringent tang this is an indispensable accompaniment to roasts of venison and game birds. For a more intense flavour, substitute some of the apples for more rowans.
Yield: 3-4 pots
1kg (2lb) slightly under-ripe rowan berries
1kg (2lb) unpeeled cooking apples
Heat jars.

Chop apples roughly and remove stalks from berries. Put both into a pan with just enough water to cover and bring to the boil. Simmer the fruit till soft and put into a preserving bag or muslin to drip overnight.

Measure the juice and add 500g (1lb 2oz) of sugar to every 600ml (1pt) liquid. Put it into the pan and bring to the boil, simmer till set. Pot in heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Redcurrant Jelly

Yield: 5-6 jars
1.4kg (3lb) redcurrants
600g (1pt) water
500g (1lb 2oz) sugar to every 600ml (1pt) juice
45ml (3 tablespoons) port
Heat jars.

Place the currants in a preserving pan with the water and simmer gently until the fruit is soft and pulpy, stirring from time to time. Put into a jelly bag or into a muslin square and leave to drip overnight. Discard pulp.

Measure juice and add 500g (1lb 2oz) of sugar to every 600ml (1pt) in the preserving pan. Boil up juice and sugar, stirring to dissolve and continue to boil rapidly until setting point is reached. Remove from the heat and leave to settle for 10-15 minutes. Add port. Pot in
heated jars and seal surface with a waxed disc as soon as they are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Lemon Curd

As well as being a piquant spread for scones, pancakes and crumpets, this is a useful filling for small and large tarts.

6 lemons, zest and juice
225g (8oz) caster sugar
8 eggs, beaten
175g (6oz) unsalted butter

Put the lemons, sugar and eggs into a double boiler or in a large heatproof bowl over a pan of simmering water. Whisk well to mix thoroughly and dissolve the sugar. Add the butter. Cook, stirring occasionally until it thickens and coats the back of the spoon. Remove from the heat.

Microwave Version: Put the butter and sugar in a bowl in the microwave and cook uncovered until the butter has melted. Add the lemon juice and zest and stir to dissolve the sugar. Add the eggs and whisk everything together. Return to the microwave and continue to cook, taking it out every 60 seconds to give it a whisk and check on its thickness. It should coat the back of a spoon when ready.

Strain, pot and cover when cold. Store in a cool place. Use as required. Will keep for two to three weeks.