Category Archives: Jam

How to make feijoa jam and watch River Cottage at the same time….

Tonight I did battle with my sugary nemesis, JAM!

And guess what….

I WIN!
So here, dear friends, are the fruits (harhar) of my hard labour in the ad breaks of River Cottage (and a little bit after if I’m honest).
JAMJAMJAM

So here is my very own recipe for jam that is easy enough to make late night, midweek. Jam to text your Mum about (yup I did, still waiting on a reply, sigh), jam to slather so thickly on toast that people ask “Would you like some toast with your jam?”… so witty… and you can happily reply “NA BRO!”.

Feijoa and Ginger Jam

 

1kg Feijoas, flesh scooped out and sliced roughly

2 and 3/4 C sugar (reduce if you would like it less sweet)

1 thumb sized piece of ginger, chopped finely

1/4 C water

Wash jars in hot, soapy water and pop them in an oven at 120°C for 20 mins, hey presto, sterilisation! Meanwhile, put all jam ingredients into a heavy bottomed pan over a moderate heat and bring to the boil, stirring often.

Boil for a couple of minutes til soft then boil hard for about 10 minutes then test for set (don’t stop stirring, jam will burrrrnnnn!). To test for set, chuck a saucer into the freezer, bring it out and pop a wee dollop of jam on, wait for a couple of seconds to cool then push your finger through. If there is a wrinkle ahead of your finger, jam is set. Ladle into hot, sterilized jars, seal and label.

Man, this jam made my house smell good. Full of feijoa-y perfumed goodness and a subtle kick of ginger, this is gonna make my breakfast time very happy!

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Jam Jam Jam

I have been wanting to make my own preserves for a very long time. There is something about it, seeing jars filled with gem coloured jams, I thought it must really elevate you to domestic goddess status… challenge accepted!

Plum babies!

I decided to make plum jam because we had a lot of plums around and I love the tanginess of plum jam. I got the fantastic “The Preserving Book” by Lynda Brown from Ma and Pa for Christmas and I just haven’t been able to stop poring over the beautiful pictures and hugely informative content. The following recipe comes from this impressive tome. The lime gives the jam a beautiful lift and helps the jam to set perfectly (citrus fruit contain good amounts of pectin in the skin and flesh). Unfortunately, I have not yet reached domestic goddess status. When boiling for a set, most of the pulp burnt and stuck to the bottom of the pan as I discovered when trying to ladle into perfectly sterilised jars.  I thought that I may have salvaged the situation by carefully ladling off the non-black jam on top and still manage to get two jars (one that I was hoping to give as a birthday present that night) but then I knocked over the second jar.

Hot jam went everywhere and I burst into tears. My poor sisters were trying to help solve the situation, but the jam was too hot to clean up and I had decided that it was all a failure. Ah well, I still have one pot of jam in my fridge and it is damn fine, even if I do say so myself. Morning toast is now even more satisfying.

Fierce boil

Plum and Lime Jam (From The Preserving Book by Lynda Brown)

900g Plums (a mix of firm and ripe is good)

300mL Water

900g Sugar

Zest and juice of 1 Lime

Knob of Butter

Place plums (whole and washed) into a large saucepan with a heavy base (preserving pan if possible!!) and add water. Bring slowly to the boil, recduce the heat, and simmer gently for 20-30 mins, depending on ripeness of fruit, until very pulpy.

Add the lime zest, juice and sugar. Heat gently stirring until all the sugar has dissolved. Stir in the butter. Bring to the boil and boil rapidly for about 10 mins or until setting point is reached. Remove the pan from the heat while you test for a set.

Use a slotted spoon to scoop out the plum stones and skim off any surface scum, then ladle into warm, sterilized jars, cover with discs of waxed paper, seal, and label. Store in a cool, dark place, and refrigerate after opening.

My first homemade jam

 

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