Strawberry Jam

Ingredients:

 

- 1kg fresh or defrosted strawberries
- 1kg of jam sugar

- cube of butter

 

 

 

 

 

 

 

 

 

I keep a supply of frozen fruit in my freezer and make fresh batches of jam as required. Strawberry jam will not set without jam sugar or the addition of lemon juice to ordinary sugar.

 

 

Method:

 

Put the fruit in the preserving pan, mash with a potato masher.

 

Stir in the jam sugar.

 

Bring the mixture to the boil, stirring constantly.

 

Place a cube of butter on top and keep at a rolling boil for 8 minutes.

 

Test for setting, remove from heat and take the foam off the top with a saucer.

 

Pour into heated jam jars and seal.

 

Raspberry Jam

Ingredients:

 

- 1kg fresh or defrosted raspberries
- 1kg sugar

- cube of butter

 

 

 

 

 

 

 

 

 

Method:

 

Put the fruit in the preserving pan, bring to the boil and stir to prevent the raspberries burning.

 

Cook until soft and mash with a potato masher.

 

Stir in the sugar, bring the mixture to the boil, stirring constantly.

 

Place a cube of butter on top and keep at a rolling boil for 10 minutes.

 

Test for setting, remove from heat and take the foam off the top with a saucer.

 

Pour into heated jam jars and seal.

 

 

 

 

 

 

 

 

 

 

 

Raspberry & Rhubarb Jam

Ingredients:

 

- 1kg fresh or defrosted raspberries
-
1kg fresh or defrosted rhubarb

- 2kg sugar

- cube of butter

 

 

 

 

 

 

 

 

 

Method:

 

Put the fruit in the preserving pan, bring to the boil and stir to prevent fruit from burning as it softens.

 

The rhubarb takes a little longer to soften.

 

Cook until soft and mash with the potato masher.

 

Stir in the sugar, bring the mixture to the boil, stirring constantly.

 

Place a cube of butter on top and keep at a rolling boil for 10-15 minutes.

 

Test for setting, remove from heat and take foam off the top with a saucer.

 

Pour into heated jam jars and seal.

 

 

 

 

 

 

 

 

 

 

 

 

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