I have fairly recently got quite in to jam and chutney-making and so today, having some cooking apples and plums going to waste, I made a batch of jam and thought I would share the details, starting with a photo of the batch:
The recipe I tend to use for jam was originally printed on the box that my maslin pan came in and is for apple and plum jam, but I tend to put all sorts in it and it seems to work just as well. This is my version
750g Fruit (can be summer fruits, cherries, strawberries, plums – whatever and frozen fruit works just as well as fresh)
750g Apples (peeled and cored)
Now the recipe goes in to detail about how long to slowly cook the fruit for before adding the sugar etc, but all I do is put all the ingredients in the pan and bring it to the boil and continue to boil, stirring occasionally, until it gets to the setting point, then jar it up and wait for it to cool – it really is that simple.
Having mentioned it, to measure the setting point, get a cold saucer (I put mine in the fridge), drop a small quantity of the mixture on it and wait a few seconds for it to cool. Run your finger over the surface and if it wrinkles then the jam will set.
It is also worth stressing that the jars need to be sterilised before filling. To do this, just wash the jars and lids in hot, soapy water, then put jars and lids on a baking tray (I use my roasting tin to avoid spilling the water) and put them in a preheated oven at 160 degrees until they are dry. It is important to not let the jars cool before they are filled. I’ve found a funnel to be essential when filling the jars, but then I am quite messy!
And there you have it. This recipe tends to make 6-7 jars and it is delicious (if I do say so myself!).
My maslin pan is by Kitchen Craft and it is available from Amazon here: Kitchen Craft Maslin Pan with Handle, Stainless Steel, 9 Litre (sponsored link)