More jam!

July is the month when all the hard workcomes to fruition, literally and we end up with masses of produce.
With not much effort at all I have managed to produce 10 lbs of raspberries this year after the local bird population had eaten about 5lbs.

We have made a few summer puddings but the bulk of the berries have gone into raspberry jam. I use the Good Housekeeping Cookbook recipe with one modification - reduced sugar.

1. Wash 12 jars, rinse thoroughly and place in the oven at 100oC
2. Put 7.5 lbs of washed raspberries in a large jampan and bring to boil.
3. Simmer in it's own juice gently for 20 minutes until the fruit is really soft.
4. Add 5lbs of granulated sugar, stirring constantly until the sugar has dissolved.
5. Bring to the boil and boil for 5-10 minutes until the jam has reached setting point.
6. To determine the setting point place a teaspoon of jam on a cold saucer. When the jam is cold push your finger across it. If the jam wrinkles then the setting point has been attained.
7. Fill the hot jars with jam and seal, leaving a half inch gap at the top.
8. As the jam cools the seal will become secure and the jars are ready for labelling.
9. Jam produced in this way is good for at least 6 months and usually for a lot longer.

Surplus produce

During the busy summer and autumn I spend a lot of time saving fruit and veg for the leaner winter months. The summer of 2016 has been particularly bountiful resulting in a freezer full of  fruit and veg. This included 4lbs of blackberries! Fortunately I found a great recipe for jam which meant I could use up some apples as well.

Bramble and Apple Jam

4lbs blackberries
1.5lbs apples (prepared)
4lbs granulated sugar
2 tbs lime juice (lemon will do)
0.5 pt water.

Add all ingredients to a jampan and bring to the boil, stirring frequently and ensuring that all gran. sugar dissolves.

When jam is boiling reduce heat and simmer for approx 45 minutes. Apply the wrinkle test to the jam. Put a teaspoon of jam on a cold plate and move it with your finger. If the jam wrinkles it is ready for bottling. If not, continue the simmer and then retest. When the  jam is ready for bottling scoop it into hot jars and apply the lid whilst still warm.

If you do not want your jam too sweet reduce the sugar to 3.5lbs. This ensures that the predominant taste is of brambles. This jam will keep for up to a year ( in our house it will be gone in 6 months.) Enjoy.