Anyone got a jam recipe? Would like to try and make some.?!
Anyone got a jam recipe? Would like to try and make some.?
Answers:
This site has lots of great jam recipes
http://www.greatbritishkitchen.co.uk/rec...
Go to www.foodnetwork.com ... They have almost anything under the sun in recipe form...
http://thefoody.com/preserves/index.html...
try this ^^
have fun! :o)
The easiest is raspberry jam. You need a pound of sugar for a pound of berries, in weight. Boil together and test after 10 Min's if it is setting by pouring a drop off a wooden spoon on a cold plate, if it not set keep boiling till you test and it sets. Add a small amount of butter to the mixture when scum appears to get rid of it. Good luck!
Peach jam is my favoutire babes,
Try it with
1 cinnamon stick
3 tablespoons lemon juice
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3 cups sugar
2 1/2 lbs peaches, peeled and chopped (about 6 cups)
way to cook
1. Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
2. While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
4. Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
5. ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.
This is very good, fast and easy to make and hard to mess up. Save and clean up empty peanut butter jars, olive jars, baby food jars to put it in.It makes great gifts for family, neighbors and friends.
Rose Petal Jam
1 batch
1 cup fresh rose petals (must never have been sprayed with any chemicals)
3/4 cup water
1 lemon, juice of (1/4 cup)
2 1/2 cups sugar
1 package pectin (ie. Sure Jell)
3/4 cup water
1. Puree rose petals, 3/4 cup water and lemon juice in blender until smooth.
2. Slowly add sugar.
3. Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended.
4. Do this very quickly - it sets up FAST!! Pour into baby food jars.
5. Let set for 6 hours, till firm.
6. Will keep one month in refrigerator.
7. Freezes well.
http://www.recipezaar.com/3160
Here's my favorite:
SPICED BLUEBERRY JAM
3 c. fresh blueberries, or 1 (1lb) pkg frozen berries
1 T. lemon juice
3 1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 pouch liquid pectin
Melted paraffin
Remove any stems from berries, wash them well, and crush the fruit 1 layer at a time. Measure 2 1/2 cups, packed solidly. Add water to make up the difference, if necessary. Pour into a very large sauce pan or Dutch oven. Add lemon juice, sugar, and spices, mixing well. Bring to a full rolling boil, stirring, for 1 minute. Remove from heat and immediately stir in pectin. Ladle into hot jelly glasses or jars, Pour 1/8" hot paraffin over top (paraffin should cling to sides and contain no air bubbles.) Cover with lids and store in cool, dry place.
Four pints of fresh strawberries
Eight cups of sugar
Two 1.75 ounce packages of pectin (Sure Jell or equal)
1. Wash and hull the strawberries, then crush them (you can use your blender to crush the strawberries if you prefer). You should have one quart of crushed berries.
2. Stir the sugar into the prepared fruit.
3. Stir the pectin into 1 1/2 cups of hot water. Bring the water to a boil stirring constantly. Boil for one to two minutes.
4. Stir the hot pectin mixture into the strawberry mixture. Stir until the sugar is dissolved.
5. Pour into clean plastic containers. Leave at least a half inch for expansion at the top.
6. Let stand at room temperature for 24 hours to set.
After the jam has set, store in the refrigerator for up to three weeks or the freezer for up to one year.
The jam can be made with strawberries, blackberries, a mixture of fruits - but the quantity of the sugar may have to vary, depending on the sweetness of the fruit.
Ingredients
310g/11oz caster sugar
1kg/2?lb perfectly ripe raspberries
110g/4oz caster sugar mixed with 30g/1oz dried pectin
1 lemon, juice only
Method
1. Making the jam: place the sugar in a heavy-based pan and warm over a medium heat, stirring with a wooden spoon. Add the raspberries and mix, just breaking them up a little. Cover with the lid and boil rapidly for 5 minutes. Remove the lid and cook for a further 5 minutes until the temperature reaches 100C/212F/? Gas. Skim off any impurities - we used to eat this when children! - then sprinkle in the mixed sugar and pectin, together with the lemon juice. Stir in and cook for a few more minutes.
2. Testing for setting point:check for setting point by placing a little of the jam on a cold saucer and putting in the fridge for a few minutes. If setting point has been achieved, the jam should wrinkle when pushed with a finger. Pour the jam into the clean jars through a funnel and seal, preferably with a screw top. Leave to cool.
3. Sterilising the jam.: place the filled jars, with their lids still on, into a large pan of cold water, on double layer of paper or cloth, or a wired grid. (This keeps the jars away from the direct heat on the bottom of the pan.) Bring to the boil gently, then simmer for 20-25 minutes from boiling point. Remove from the water with tongs, and leave to cool. Dry, label and store in a dark cool place. The jam keeps well, for up to a year, but once opened, it is wise to store it in the fridge.
Spiced Peach Jam
1 cinnamon stick
3 tablespoons lemon juice
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
3 cups sugar
2 1/2 lbs peaches, peeled and chopped (about 6 cups)
1. Place all ingredients in a heavy large pot; stir to combine. Bring to a rolling boil over medium-high heat. Boil, stirring occasionally, 15 minutes, adjusting heat as necessary to maintain an even boil.
2. While the mixture boils, mash fruit with a potato masher to desired consistency. Boil an additional 5 to 10 minutes, stirring frequently, or until slightly thickened (you'll see the bottom of the pot when stirring) and set.** (Temperature should be about 221 F.) Remove from heat; remove cinnamon stick.
3. Pour hot jam into 4 sterilized 8-oz. jars. Carefully wipe jar rims; cover. (Jam can be made up to 1 month ahead and refigerated or up to 6 months ahead and frozen.) To store at room temperature, immediately process in a boiling water bath for 5 five minutes.
4. Tips: * To peel peaches, drop peaches into larg pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use a knife to peel away skins.
5. ** To test jam, before you begin cooking, place a small plate into the freezer to chill. When jam begins to thicken slightly, place a small amount of jam on chilled plate; return to freezer for 1 to 2 minutes (remove jam from heat during testing time). When set, jam will be slightly set and will not run on plate. If jam is too liquid, cook an addition 1 to 2 minutes before testing again.