Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids. Alternatively, adding a few squeezes of lemon juice to low-pectin fruits will help them set.

You are free to manage this via your browser setting at any time. Over-ripe or damaged fruit is not ideal - the jam will not set well and is likely to deteriorate rapidly. Place the fruit and sugar into a preserving pan or your largest, deepest pan. This is the easiest jam to make.
Try one of our step-by-step jam recipes. Turn the heat up to high and boil for 20 minutes, until the fruit has thickened. Blenheim apricot grower par excellence, like Cirone, is back at my local farmers' market with this year’s crop, which means it’s time to pull out the canning equipment. Cut small apricots in half and large apricots into quarters and discard the stones. Place a few saucers in the freezer so that they're cold enough for testing later. Halve and stone the fruit, keeping back about 5 stones. Store preserves in a cool, dry area, away from direct sunlight, and use within one year. Place the apricots in a stockpot or Dutch oven, and add the water. dish. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture.

Remove from the heat and ladle into dry, warm jars. Commercial pectin is readily available and can be added to low-pectin fruits if necessary to ensure a good set - it should be added to the fruit before the sugar. Peel them, then break into 2 and add to the fruit. You can buy a preserving or sugar thermometer to test when jam reaches this point, but it's not essential. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this. Reduce to a medium heat and cook for about 15 minutes, stirring occasionally. Stir frequently to prevent the jam from burning on the bottom. Joe Biden's inner circle: Who are his candidates for the presidential team? on your browser, you can place your order by contacting our Apricot frangipane tart by Mary Berry. 2. Crack them open with a hammer or nutcracker and remove the kernels. Cakes and baking. Once open, store in the fridge. Apricots have a medium amount of pectin, so they don’t tend to underset or overset. ... See all recipes using apricot jam (74) Other jam. If it's not ready then continue to boil, testing every few minutes. How to sterilise jam jars: wash in soapy water, rinse well and then place into a cool oven - 130C/250F/Gas ½ - for 15-20 minutes.

450g/1lb sugar to 450g/1lb fruit). Low-pectin fruits include: blackberries, cherries, elderberries, pears, rhubarb, strawberries and medlars. Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Customer Sales and Support Centre by free phone on 0800 1 88884 or If you are unable to use JavaScript by email at Instead, if using fruit with a low pectin content, such as strawberries, try adding some fruit with a higher pectin content, such as apples, damsons or redcurrants to improve the result. Add the vanilla seeds and pod and squeeze over the lemon. High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums.

3 cups (600g) sugar.

We use cookies to provide you with a better service on our websites. Allow the jam to cool for a moment, then spoon into sterilised jars, making sure each jar gets at least one kernel. Adding a teaspoonful of dried, lemon-scented pelargonium leaves at the end of cooking gives it a twist. This ensures a good seal and prevents mildew appearing on the surface of the jam.

Thank you for rating this recipe. Raspberry jam. 1. This recipe was first published in July 2008. Cover and seal while still hot, then leave to cool and refrigerate until use. Cut the apricots in half and extract the pits.

If the jam surface wrinkles then it has reached setting point and is ready. The magical temperature in jam making is 104C/220F, also known as the 'setting point'. Read about our approach to external linking. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Mary Berry shows you how to make strawberry jam and Thane Prince can take you through raspberry in our short video recipes. If you'd like to comment further on this recipe you can do so in the As soon as you've poured the jam into the sterilised jars you should immediately cover the surface of it with wax paper discs. 1 teaspoon freshly squeezed lemon juice. Store in a cool place for up to 6 months. The kernels add a lovely, slightly bitter, almond taste.  Give everything a stir, then leave it to sit and steep for 2 hours.

is not enabled on your browser. Place the pan of fruit over a low heat and cook, stirring, until the sugar has dissolved. This is jam French-style so isn’t too set. Strawberry galette by Matt Tebbutt.

Bring a small pan of water to the boil and blanch the kernels. Marmalade. section on the bottom of the page. Mary Berry shows you how to make strawberry jam and Thane Prince can take you through raspberry in our short video recipes. Is anything better than bread with homemade jam?

The Waitrose & Partners farm, Leckford Estate., You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. A French-style apricot jam, perfect for breakfast. Homemade raspberry jam is so delicious and so easy - you just need equal parts of raspberries and sugar and a watchful eye. Try one of our step-by-step jam recipes. After a few seconds, push the jam with your finger. Customer comment optional: 1 teaspoon kirsch.

Peel them, then break into 2 and add to the fruit. The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. To test for setting without a thermometer, put a drop of the jam onto a very cold saucer (you'll need to put the saucer into the fridge or freezer first to ensure it's really cold). Tighten the lids and turn each pot upside down until cool. Donald Trump's second term: Defeat coronavirus, finish the Wall, and then back to the Moon, Women's FA Cup paused in November while men's competition continues. Put the mixture in a pan and bring to the boil on a high heat. 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. Yes, the minute the brief apricot … Click here for more information about health and nutrition.
1/4 cup (60ml) water. Salmond's determination to keep misconduct probe secret revealed in new documents. 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. If you wish, crack a few open and put a kernel in each jam jar you plan to fill. Desserts. Bring a small pan of water to the boil and blanch the kernels. When making jam, always use fruit that's in peak condition, preferably slightly under-ripe, when the pectin content will be at its highest. Got a glut of seasonal fruit? Got a glut of seasonal fruit?

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