Sunday, 19 March 2017
Raspberry and Apple Jam
This week I listened twice to the Bill Leak interview, who sadly passed away last week. What a funny, and very clever man he was!
Today I listened to Felicity Kendall, which was totally enthralling. She and Richard Briers played the parts of Tom and Barbara Good in the 70's TV series "The Good Life".
It was my favorite TV program, as I was then in my twenties and yearned to live the good life way back then. Ha! A sign of things to come.
My three freezers are full, and although I'm trying valiantly to empty one of them, (to have just two running and one as a spare), I'm fighting a losing battle. In just three weeks time there will be a whole pig to go in there somewhere.
So, I'm doing my best to move frozen stuff... into our bellies (meat), into jars (fruit and berries), or into bottles (tomatoes).
I've been making Raspberry jam, and filling it out a bit with apples, that are ripening on our trees.
The first batch I made this week I used 1kg of raspberries with 500g of apples.
They both taste good, but the second batch is not as raspberry tasting so I'll always use the first method in future.
So I've done the experiment for you and here are the measurements I used to make the better tasting batch of the two.
Raspberry and Apple Jam
You will need;
1kg plus 250g white sugar
1/2 cup water
Cook jams, sauces and chutneys in a large pan, allowing enough space to bubble and rise. It will be dangerously hot, and can spit.
500 g apples, peeled, cored and sliced
Half cup of water
Cook with lid on until the apples are soft, then mash with fork or potato masher.
At this point, take the lid off and leave it off.
On top of the apples pour in 1250g of white sugar (1kg plus 250g)
(It seems a lot, but I've already cut back on the usual recommended amount of "equal weight fruit to sugar.")
Heat through while stirring, it will almost dissolve the sugar.
Add 1kg of raspberries and stir to mix.
Keep the heat high enough to boil constantly, and stir frequently to prevent sticking on the bottom.
This will take approximately thirty minutes to one hour before it starts to thicken and look like bubbling larva.
Test for setting point by putting a dessertspoon of jam onto a saucer, and place in the freezer for a couple of minutes. Then, in very good light, move the spoon across slowly, and look for slight wrinkling on the surface of the jam. If there is wrinkling, it's sufficiently cooked and ready to pour into jars.
Another method is to run your finger through the jam. If it holds the gap, it is set enough to pour into jars.
Take off the heat and using a small jug, pour the hot jam into very clean dry jars. Screw on the metal lids immediately and they will seal as the jars cool.
It's ready to eat immediately, but keeps well for more than a year in sealed jars, in a cool dark spot.
This calls for a batch of soda water scones.
Making jam is really simple, so if you haven't already tried it, why don't you give it a go.
Cheers from Jembella Farm kitchen, where I can be found every day this week, working at expanding those spaces in the freezers.