Jam

Jam

By
From
French Lessons
Makes
500 ml
Cooking time
45 mins
Photographer
Steve Brown

The same cooking method is used for all sorts of jams, such as strawberry, blueberry, blackberry, cherry or apricot.

Ingredients

Quantity Ingredient
1kg fruit of your choice
1kg sugar

Method

  1. Combine the fruit and sugar in a large preserving pan. It’s important that you do use a pan with a large surface area as this helps the evaporation process, ensuring the fruit cooks down to an intensely concentrated flavour and that it sets at a good consistency. Cook for about 45 minutes, stirring from time to time to ensure the fruit doesn’t stick and burn. The jam should reach setting point at about 106ºC. To test, place a couple of saucers in the freezer to chill. Spoon a little jam onto a cold saucer and place it in the fridge to cool. You’ll see if you have a set by pushing the surface of the jam with your finger: if it is thick with a crinkly skin it’s set. Otherwise, continue to boil and test at 10-minute intervals until it does set.
  2. Remove the pan from the heat and skim off any surface scum. Leave to settle for around 15 minutes before spooning into sterilised jars. Seal while still hot. The jam will keep up to 12 months in a cool place.
Tags:
French
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