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Wednesday 25 January 2012
Wednesday 14 December 2011
Jelly Recipes
Jelly is one of the staples of breakfast, goes great on toast and makes an excellent addition for snacks. Jelly also goes great with a number and variety of crackers and other goodies. Jelly making is also a fun activity to share with kids. They are also a great way to learn and teach tradition and history.
Jelly making is something that brings back the feelings of togetherness and generational closeness that can often times is lost in the hustle of modern day life. Homemade jelly is also significantly better for you as you can control not only the ingredients but also how fresh they are. If you are looking for a healthy alternative to store bought products that can be loaded in sugar, preservatives, additives and chemicals than homemade jelly making is certainly something to give consideration to when coming up with healthy alternatives.
Rose Hip Jelly
Ingredients
8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Directions
Take the rose hips and boil for 10-15 minutes or until soft enough to crush. Crush and squeeze through a cloth in order to make a juice. For every 4 cups of juice add on box of Cetro or other brand of pectin and bring to a boil. Then add lemon juice and sugar.
If it foams add ½ a teaspoon of margarine. Bring to a boil again and boil hard for 2 minutes. Remove from heat, pour into sterilized containers, and then seal the jars with the caps and rings. The consistency should be that of liquid honey.
This next recipe really takes grape jelly to a completely new level by spicing it up. It is a delicious alternative to an old classic. This jelly is also one that does not require the use of Gelatin or pectin additions.
Spiced Grape Jelly
Ingredients
2 oz Stick cinnamon
1 oz Whole cloves
1/2 pt Vinegar
3 1/2 lb Sugar
1/2 pt Grape juice
7 lb Grapes
Directions
Tie stick cinnamon and clove in a bag, and put in preserving pan with vinegar, sugar and grape juice. Place on stove and when the mixture boils add grapes and boil until it is at the jelly stage. Remove from stove and bottle. Spiced grapes generally require from one hour to one and a half hours boiling.
Mint Jelly
Ingredients
2 cups water
1-cup vinegar
1-cup basil or mint leaves
6 1/2 cups sugar
1 bottle fruit pectin
Green food coloring optional
Directions
Combine the water, vinegar, mint leaves and sugar in a saucepan. Bring to a boil and then add the fruit pectin, heat until the mixture reaches a full rolling boil and boil for 1 minute.
Remove the leaves and seal the resulting mixture in hot sterilized containers. This recipe makes approximately 12 - 6 oz containers of Jelly. The green food coloring will give it a more appealing look and set the right tone for the flavor of mint.
Here is a spicy gift from down south that makes a great homemade gift idea.
Spicy hot pepper Jelly
Ingredients
1-cup water
2 teaspoons hot pepper sauce (Tabasco or other favorite)
1/3 cup lemon juice
½ bottle (3 oz) of liquid pectin
Red food coloring
Directions
Combine water, hot pepper sauce, lemon juice, and sugar in a large saucepan. Bring the mixture to a boil while stirring constantly, Add pectin to the mixture along with a few drops of red food coloring. Cook, until the mixture comes to a rolling boil, stir continuously. Boil hard for 30 seconds, Remove from heat. Skim off any foam and pour into 8 oz jelly jars. Remember to leave about ¼ in of headspace. Then process for 5 minutes in a boiling water bath.
Apple Jelly
Ingredients
4 cups apple juice (about 3lbs tart apples and 3 cups water)
2 tablespoons Lemon Juice
3 cups sugar
Directions
To prepare juice
Select ¾ ripe apple. Wash applies. Cut apples into small pieces. Add water, cover and then bring to boil. Reduce heat, simmer for 20-25 minutes or until applies are soft. Strain juice through a damp jelly bag or several layers of cheesecloth.
To make Jelly
Put apple juice in large saucepot. Add lemon juice and sugar, stirring to dissolve sugar.
Boil over high heat, stirring constantly to 8 degrees F above the boiling point of water or until the jelly mixture sheets from a spoon. Remove from heat, skim foam if necessary. Ladle into sterilized jars leave ¼ in headspace.
Jelly making is something that brings back the feelings of togetherness and generational closeness that can often times is lost in the hustle of modern day life. Homemade jelly is also significantly better for you as you can control not only the ingredients but also how fresh they are. If you are looking for a healthy alternative to store bought products that can be loaded in sugar, preservatives, additives and chemicals than homemade jelly making is certainly something to give consideration to when coming up with healthy alternatives.
Rose Hip Jelly
Ingredients
8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Directions
Take the rose hips and boil for 10-15 minutes or until soft enough to crush. Crush and squeeze through a cloth in order to make a juice. For every 4 cups of juice add on box of Cetro or other brand of pectin and bring to a boil. Then add lemon juice and sugar.
If it foams add ½ a teaspoon of margarine. Bring to a boil again and boil hard for 2 minutes. Remove from heat, pour into sterilized containers, and then seal the jars with the caps and rings. The consistency should be that of liquid honey.
This next recipe really takes grape jelly to a completely new level by spicing it up. It is a delicious alternative to an old classic. This jelly is also one that does not require the use of Gelatin or pectin additions.
Spiced Grape Jelly
Ingredients
2 oz Stick cinnamon
1 oz Whole cloves
1/2 pt Vinegar
3 1/2 lb Sugar
1/2 pt Grape juice
7 lb Grapes
Directions
Tie stick cinnamon and clove in a bag, and put in preserving pan with vinegar, sugar and grape juice. Place on stove and when the mixture boils add grapes and boil until it is at the jelly stage. Remove from stove and bottle. Spiced grapes generally require from one hour to one and a half hours boiling.
Mint Jelly
Ingredients
2 cups water
1-cup vinegar
1-cup basil or mint leaves
6 1/2 cups sugar
1 bottle fruit pectin
Green food coloring optional
Directions
Combine the water, vinegar, mint leaves and sugar in a saucepan. Bring to a boil and then add the fruit pectin, heat until the mixture reaches a full rolling boil and boil for 1 minute.
Remove the leaves and seal the resulting mixture in hot sterilized containers. This recipe makes approximately 12 - 6 oz containers of Jelly. The green food coloring will give it a more appealing look and set the right tone for the flavor of mint.
Here is a spicy gift from down south that makes a great homemade gift idea.
Spicy hot pepper Jelly
Ingredients
1-cup water
2 teaspoons hot pepper sauce (Tabasco or other favorite)
1/3 cup lemon juice
½ bottle (3 oz) of liquid pectin
Red food coloring
Directions
Combine water, hot pepper sauce, lemon juice, and sugar in a large saucepan. Bring the mixture to a boil while stirring constantly, Add pectin to the mixture along with a few drops of red food coloring. Cook, until the mixture comes to a rolling boil, stir continuously. Boil hard for 30 seconds, Remove from heat. Skim off any foam and pour into 8 oz jelly jars. Remember to leave about ¼ in of headspace. Then process for 5 minutes in a boiling water bath.
Apple Jelly
Ingredients
4 cups apple juice (about 3lbs tart apples and 3 cups water)
2 tablespoons Lemon Juice
3 cups sugar
Directions
To prepare juice
Select ¾ ripe apple. Wash applies. Cut apples into small pieces. Add water, cover and then bring to boil. Reduce heat, simmer for 20-25 minutes or until applies are soft. Strain juice through a damp jelly bag or several layers of cheesecloth.
To make Jelly
Put apple juice in large saucepot. Add lemon juice and sugar, stirring to dissolve sugar.
Boil over high heat, stirring constantly to 8 degrees F above the boiling point of water or until the jelly mixture sheets from a spoon. Remove from heat, skim foam if necessary. Ladle into sterilized jars leave ¼ in headspace.
Homemade Jelly
Beautiful, clear jelly can be easily made with fresh fruit and sugar. Commercial pectin such as Sure-Jel can be used to speed the cooking, but often is not necessary if you are willing to cook for a longer period and watch for the jelling point. Recipes using commercial pectin use more sugar and cannot be doubled.
To make jelly without pectin you need fruit that has a high natural pectin content. Do not use overripe fruit as the pectin content is lower in very ripe fruit and the jelly will not jell. Use some under ripe fruit to increase the pectin content. Berries and other fruits low in pectin content will require the addition of fruit high in pectin or the use of commercial pectin products.
Prepare fresh fruit by washing and trimming out any defects. Do not use frozen or canned fruit unless you are using a packaged pectin product, their pectin content is too low for jelling. Do not peel or core the fruit. The peel will add color to the jelly. Cook the fruit to a soft pulp, but do not overcook. Pour the fruit into a jelly bag and allow to drain naturally, do not squeeze. Squeezing the bag may hasten the process, but will produce a cloudy juice and ultimately a cloudy jelly.
The acid content is important in order to enable the pectin to jell. Some fruits require the addition of acid, usually in the form of lemon juice. Do not leave out or substitute for the lemon juice in the recipe.
The sugar is necessary to preserve the jelly and aid in jelling. Do not reduce or substitute the sugar content in the recipe. If less sugar is desired, use a recipe specifically designed for less sugar. Add the sugar and any other ingredients called for ingredients to the juice in a large pot or kettle and boil rapidly until the jelling point is reached. A large kettle is necessary as jelly tends to boil up and foam. If foaming is a problem, a ¼ teaspoon of butter or margarine may be added. Skim the foam off the jelly at the end of boiling, just before pouring into jars.
Follow these tips for beautiful clear jelly every time.
To make jelly without pectin you need fruit that has a high natural pectin content. Do not use overripe fruit as the pectin content is lower in very ripe fruit and the jelly will not jell. Use some under ripe fruit to increase the pectin content. Berries and other fruits low in pectin content will require the addition of fruit high in pectin or the use of commercial pectin products.
Prepare fresh fruit by washing and trimming out any defects. Do not use frozen or canned fruit unless you are using a packaged pectin product, their pectin content is too low for jelling. Do not peel or core the fruit. The peel will add color to the jelly. Cook the fruit to a soft pulp, but do not overcook. Pour the fruit into a jelly bag and allow to drain naturally, do not squeeze. Squeezing the bag may hasten the process, but will produce a cloudy juice and ultimately a cloudy jelly.
The acid content is important in order to enable the pectin to jell. Some fruits require the addition of acid, usually in the form of lemon juice. Do not leave out or substitute for the lemon juice in the recipe.
The sugar is necessary to preserve the jelly and aid in jelling. Do not reduce or substitute the sugar content in the recipe. If less sugar is desired, use a recipe specifically designed for less sugar. Add the sugar and any other ingredients called for ingredients to the juice in a large pot or kettle and boil rapidly until the jelling point is reached. A large kettle is necessary as jelly tends to boil up and foam. If foaming is a problem, a ¼ teaspoon of butter or margarine may be added. Skim the foam off the jelly at the end of boiling, just before pouring into jars.
Follow these tips for beautiful clear jelly every time.
Herbal Jam And Jelly Recipe
Some herbal jellies are well-known, mint jelly being one of the best examples. Others, although less famous, are equally delicious when eaten with a variety of meats and poultry. Another bonus is that jams and jellies last well and can therefore be made well in advance. Better still, a store of them can be accumulated when the ingredients are in season and then you will always have a hostess gift in stock.
Although the following recipes mention specific herbs, there are many possible variations on this theme. Using apple jelly as a base, you can add many different herbs to the apple: for example, you could combine apple and rosemary, apple and mint or apple and thyme. The possibilities are only limited by the number of jars you can collect and the ingredients that you have available (not to mention the time you may or may not have!)
Lemon and Mint Marmalade
8 medium lemons, well scrubbed
4 pints water
4 lb granulated sugar
8 tbsp fresh mint
Halve the lemons, remove the seeds, then squeeze the juice into a large bowl. Chop the peel fairly small and add to the bowl. Place the lemon seeds in a small muslin bag and put in the bowl with the other ingredients. Boil the water, add to the bowl and leave to infuse for 48 hours, covered with a cloth.
Empty the contents of the bowl into a preserving pan and simmer gently for approximately one hour. Warm the sugar in a basin in the oven. Remove the muslin bag of seeds from the preserving pan and add the warmed sugar. Stir until it has dissolved, then bring to the boil and allow to boil rapidly for ten minutes.
Remove from the heat. Wash the mint thoroughly and chop finely. Add the mint to the pan and stir well. Pour into clean, warm jars and cover immediately with circles of waxed paper Once the marmalade has cooled, cover each jar with cellophane and add a label.
Apple and Elderflower Jam
3 lb cooking apples
1/2 pint water
8 heads of elderflowers, fresh
2 lb sugar
Peel and core the apples and place them in a preserving pan with the elderflowers and the water. Simmer gently until the apples are soft. Add the sugar and stir until it has dissolved. Bring the jam to the boil and allow to boil rapidly until it reaches setting point. (If using a thermometer, setting point is at 221ºF. If not, spoon a little jam on to a chilled saucer, allow to cool and then push your finger across its surface - it will wrinkle when it has reached setting point.) Remove the elderflowers and then pour the jam into warm, clean jars and cover each one with a circle of waxed paper,. Once the jam has cooled, cover each jar with cellophane and add a label.
Damson Plum and Rose Petal Jam
3 lb damson plums
12 large scented roses, pink or dark red
2 1/2 lb granulated sugar
4 tbsp water
Pull the roses apart and discard the centers and stems. Trim the white part from the base of each petal. Wash the petals and tear into small pieces.
Wash the damson plums well and remove the stones. Place the damsons in a preserving pan and add the rose petals and water. Simmer gently for approximately 30 minutes, stirring regularly. Warm the sugar in the oven.
Add the warmed sugar to the damson mixture and stir until it has dissolved. Boil for about 15 minutes, stirring constantly to prevent the rose petals falling to the bottom of the mixture. Remove from the heat and allow to cool for five minutes, then stir well and pour into warm clean jars and cover each one with a waxed paper disc. Once the jam has cooled, cover each jar with cellophane and add a label.
Gooseberry and Lemon Balm Jelly
Ingredient
Method:
Place the apples, lemon juice, gooseberries, water and 1 tbsp of lemon balm in a large pan. Cover with a lid and bring to the boil. Reduce the heat and then simmer the mixture for about 30 minutes. Ladle the mixture into a jelly bag or piece of fine muslin and allow to drip through into a bowl for 24 hours.
Measure the liquid that has passed through the jelly bag and, for every pint of liquid, add 1 lb of sugar. Simmer in a preserving pan until the sugar has dissolved, then boil rapidly for 10-15 minutes. Allow to cool for five minutes and stir in the remaining lemon balm. Pour into warm, clean jars and cover with waxed circles of paper. Once the jam has cooled, cover and label as before.
Mint and Apple Jelly
Ingredient:
Method:
Place the apples, lemons, cider vinegar and water in a preserving pan and simmer for 45 minutes until the fruit is soft. Strain through a jelly bag or piece of muslin overnight.
Measure the amount of liquid that has passed through the jelly bag and add 1 lb of sugar for every pint of liquid. Add the fresh mint and boil this mixture in a preserving pan for 15 minutes, stirring occasionally. Remove from the heat and leave to stand for ten minutes. As an optional extra, you can add a little more chopped mint at this stage. Then pour into warm, clean jars, cover with waxed paper circles and leave to cool. Once cool, cover each jar with cellophane and add a label.
Scented Geranium Jelly
Ingredient
Method:
Place the chopped apples, washed geranium leaves and water in a preserving pan. Bring to the boil and simmer for 45 minutes. Ladle into a jelly bag or piece of muslin and allow to drip through overnight.
Measure the liquid and add 1 lb of sugar for every pint of liquid. Simmer in a preserving pan until the sugar dissolves, then boil rapidly for ten minutes. Remove from the heat, pour into clean, warm jars and cover with waxed circles of paper. When cool, cover each jar with cellophane and add a label.
Rose Jelly
Ingredient
Method:
Place the apples and water in a pan and simmer for about 45 minutes until soft. Strain the liquid through a jelly bag overnight.
Measure the strained liquid and add 1 lb of sugar for every pint of liquid. Place in a preserving pan and simmer well until the sugar has dissolved. Remove the petals from five of the roses and cut the white parts off the base of the petals. Add to the pan and bring to the boil. Boil rapidly for ten minutes, then remove all the rose petals with a perforated spoon.
Add the petals from the last rose (having removed all the white parts from the base of the petals), plus about eight drops of rosewater, and stir. Pour into clean warm jars and cover with waxed paper circles. Once cool, cover each jar with cellophane and add a label.
Packaging Jams and Jellies
The easiest way to decorate a present of jams and jellies is to give each jar a fabric or paper hat. There are many suitable materials to choose from: plain or colored paper, white or metallic doilies, antique linen or lace handkerchiefs, plain or printed fabrics.
Using pinking shears gives a better finish and will prevent the material fraying. A 6-inch circle will fit the top of most jam jars, but do measure the size you need and cut it accordingly. Center the circle of fabric over the top of the jam jar and hold it in place with an elastic band. Then cover the elastic band with ribbon or lace, cord or even colored shoe laces for fun!
Try to match the fabric to the contents of the jar; for example, a rose petal jelly could have a pale pink taffeta hat and lace bow. A garden herb jelly could have a recycled paper hat and garden twine to secure the cover. A strong presentation with plain or checked primary-colored fabric, secured with brightly colored shoe laces, would look very striking, perhaps on some damson jam or on one of the pickles or chutneys.
Although the following recipes mention specific herbs, there are many possible variations on this theme. Using apple jelly as a base, you can add many different herbs to the apple: for example, you could combine apple and rosemary, apple and mint or apple and thyme. The possibilities are only limited by the number of jars you can collect and the ingredients that you have available (not to mention the time you may or may not have!)
Lemon and Mint Marmalade
8 medium lemons, well scrubbed
4 pints water
4 lb granulated sugar
8 tbsp fresh mint
Halve the lemons, remove the seeds, then squeeze the juice into a large bowl. Chop the peel fairly small and add to the bowl. Place the lemon seeds in a small muslin bag and put in the bowl with the other ingredients. Boil the water, add to the bowl and leave to infuse for 48 hours, covered with a cloth.
Empty the contents of the bowl into a preserving pan and simmer gently for approximately one hour. Warm the sugar in a basin in the oven. Remove the muslin bag of seeds from the preserving pan and add the warmed sugar. Stir until it has dissolved, then bring to the boil and allow to boil rapidly for ten minutes.
Remove from the heat. Wash the mint thoroughly and chop finely. Add the mint to the pan and stir well. Pour into clean, warm jars and cover immediately with circles of waxed paper Once the marmalade has cooled, cover each jar with cellophane and add a label.
Apple and Elderflower Jam
3 lb cooking apples
1/2 pint water
8 heads of elderflowers, fresh
2 lb sugar
Peel and core the apples and place them in a preserving pan with the elderflowers and the water. Simmer gently until the apples are soft. Add the sugar and stir until it has dissolved. Bring the jam to the boil and allow to boil rapidly until it reaches setting point. (If using a thermometer, setting point is at 221ºF. If not, spoon a little jam on to a chilled saucer, allow to cool and then push your finger across its surface - it will wrinkle when it has reached setting point.) Remove the elderflowers and then pour the jam into warm, clean jars and cover each one with a circle of waxed paper,. Once the jam has cooled, cover each jar with cellophane and add a label.
Damson Plum and Rose Petal Jam
3 lb damson plums
12 large scented roses, pink or dark red
2 1/2 lb granulated sugar
4 tbsp water
Pull the roses apart and discard the centers and stems. Trim the white part from the base of each petal. Wash the petals and tear into small pieces.
Wash the damson plums well and remove the stones. Place the damsons in a preserving pan and add the rose petals and water. Simmer gently for approximately 30 minutes, stirring regularly. Warm the sugar in the oven.
Add the warmed sugar to the damson mixture and stir until it has dissolved. Boil for about 15 minutes, stirring constantly to prevent the rose petals falling to the bottom of the mixture. Remove from the heat and allow to cool for five minutes, then stir well and pour into warm clean jars and cover each one with a waxed paper disc. Once the jam has cooled, cover each jar with cellophane and add a label.
Gooseberry and Lemon Balm Jelly
Ingredient
- 4 lb eating apples, peeled and chopped
- 2 lb gooseberries
- 2 tbsp lemon juice
- 3 tbsp chopped lemon balm
- 1 1/2 pints water
- granulated sugar
Method:
Place the apples, lemon juice, gooseberries, water and 1 tbsp of lemon balm in a large pan. Cover with a lid and bring to the boil. Reduce the heat and then simmer the mixture for about 30 minutes. Ladle the mixture into a jelly bag or piece of fine muslin and allow to drip through into a bowl for 24 hours.
Measure the liquid that has passed through the jelly bag and, for every pint of liquid, add 1 lb of sugar. Simmer in a preserving pan until the sugar has dissolved, then boil rapidly for 10-15 minutes. Allow to cool for five minutes and stir in the remaining lemon balm. Pour into warm, clean jars and cover with waxed circles of paper. Once the jam has cooled, cover and label as before.
Mint and Apple Jelly
Ingredient:
- 3 lb cooking apples, peeled and chopped
- 1 lemon, quartered
- 2 pints water
- large handful of mint, finely chopped
- 2 tsp cider vinegar
- granulated sugar
Method:
Place the apples, lemons, cider vinegar and water in a preserving pan and simmer for 45 minutes until the fruit is soft. Strain through a jelly bag or piece of muslin overnight.
Measure the amount of liquid that has passed through the jelly bag and add 1 lb of sugar for every pint of liquid. Add the fresh mint and boil this mixture in a preserving pan for 15 minutes, stirring occasionally. Remove from the heat and leave to stand for ten minutes. As an optional extra, you can add a little more chopped mint at this stage. Then pour into warm, clean jars, cover with waxed paper circles and leave to cool. Once cool, cover each jar with cellophane and add a label.
Scented Geranium Jelly
Ingredient
- 6 lb eating apples
- 50 lemon-scented geranium leaves
- 2 pints water
- granulated sugar
Method:
Place the chopped apples, washed geranium leaves and water in a preserving pan. Bring to the boil and simmer for 45 minutes. Ladle into a jelly bag or piece of muslin and allow to drip through overnight.
Measure the liquid and add 1 lb of sugar for every pint of liquid. Simmer in a preserving pan until the sugar dissolves, then boil rapidly for ten minutes. Remove from the heat, pour into clean, warm jars and cover with waxed circles of paper. When cool, cover each jar with cellophane and add a label.
Rose Jelly
Ingredient
- 4 lb green apples
- 2 pints water
- 6 large scented pink or red roses
- rosewater
- granulated sugar
Method:
Place the apples and water in a pan and simmer for about 45 minutes until soft. Strain the liquid through a jelly bag overnight.
Measure the strained liquid and add 1 lb of sugar for every pint of liquid. Place in a preserving pan and simmer well until the sugar has dissolved. Remove the petals from five of the roses and cut the white parts off the base of the petals. Add to the pan and bring to the boil. Boil rapidly for ten minutes, then remove all the rose petals with a perforated spoon.
Add the petals from the last rose (having removed all the white parts from the base of the petals), plus about eight drops of rosewater, and stir. Pour into clean warm jars and cover with waxed paper circles. Once cool, cover each jar with cellophane and add a label.
Packaging Jams and Jellies
The easiest way to decorate a present of jams and jellies is to give each jar a fabric or paper hat. There are many suitable materials to choose from: plain or colored paper, white or metallic doilies, antique linen or lace handkerchiefs, plain or printed fabrics.
Using pinking shears gives a better finish and will prevent the material fraying. A 6-inch circle will fit the top of most jam jars, but do measure the size you need and cut it accordingly. Center the circle of fabric over the top of the jam jar and hold it in place with an elastic band. Then cover the elastic band with ribbon or lace, cord or even colored shoe laces for fun!
Try to match the fabric to the contents of the jar; for example, a rose petal jelly could have a pale pink taffeta hat and lace bow. A garden herb jelly could have a recycled paper hat and garden twine to secure the cover. A strong presentation with plain or checked primary-colored fabric, secured with brightly colored shoe laces, would look very striking, perhaps on some damson jam or on one of the pickles or chutneys.
Jam Making Tips
It is much easier to make jam and marmalade if you use the right equipment, although perfectly good results can be achieved with ordinary thick based pans provided you remember to allow a little extra time for simmering the fruit. Most saucepans are not as wide as a preserving pan and so present a smaller surface area.
Heavy stainless steel or tin lined copper preserving pans are the best and they should have a thick base in order to prevent the jam from sticking and burning. The sides should be deep enough to allow the fruit to bubble without splashing all over the cooker and a wide top is necessary for good evaporation. The overall size will depend on how much jam you want to make in one go.
Lovely old unlined copper and brass preserving pans can be used provided they are really clean and tarnish free. However the finished preserve will contain less vitamin C and you must not allow the mixture to stay in the pans any longer than absolutely necessary. Vinegar will react with these metals so don't use them for pickles or chutney.
A slotted spoon for removing stray stones and a wide funnel for filling the jars are both useful but not strictly essential and if you need to use a sieve it should be made from nylon and not metal.
Start collecting jam jars well in advance of your project and ask your friends to save theirs for you too. Just make sure they are in perfect condition and scrupulously clean. A sterilizer is handy here.
Apart from apples, gooseberries, damsons, red or black currants, oranges, lemons and limes, most other fruit will need extra pectin in order for it to set firmly. Fruit that is lacking in natural pectin must have it added and this can be in the form of lemon juice or apple or gooseberry extract.
You can make this extract at home by boiling about two pounds of cut up fruit in one to one and a half pints of water for about an hour and then squeezing the pulp through a jelly bag. Alternatively you can buy pectin in a bottle and then follow the manufacturer's instructions.
The right amount of sugar is also vital. Granulated sugar is the sort most commonly used in jam making and it is easily obtainable. If you can get lump sugar and preserving crystals there will be less scum to skim from the surface but otherwise the results will be the same. Unfortunately there is really no substitute for sugar. Glycerine and glucose are not as sweet and honey or treacle will change the taste noticeably, but they can make up half of the sugar content if you wish.
The best way to be sure that the jam is ready is to use a sugar thermometer but if you haven't got one put a drop onto a cold plate and push it around a bit. It should wrinkle and feel a little rubbery. Take the pan off the heat while you do this. When it is ready remember to pour the jam into warm jars so they don't crack with the sudden heat, then put a waxed disc over the jam and put the lids on quickly so that you get a good seal.
Now you have this information you are ready to find a good recipe and start making jam!
Heavy stainless steel or tin lined copper preserving pans are the best and they should have a thick base in order to prevent the jam from sticking and burning. The sides should be deep enough to allow the fruit to bubble without splashing all over the cooker and a wide top is necessary for good evaporation. The overall size will depend on how much jam you want to make in one go.
Lovely old unlined copper and brass preserving pans can be used provided they are really clean and tarnish free. However the finished preserve will contain less vitamin C and you must not allow the mixture to stay in the pans any longer than absolutely necessary. Vinegar will react with these metals so don't use them for pickles or chutney.A slotted spoon for removing stray stones and a wide funnel for filling the jars are both useful but not strictly essential and if you need to use a sieve it should be made from nylon and not metal.
Start collecting jam jars well in advance of your project and ask your friends to save theirs for you too. Just make sure they are in perfect condition and scrupulously clean. A sterilizer is handy here.
Apart from apples, gooseberries, damsons, red or black currants, oranges, lemons and limes, most other fruit will need extra pectin in order for it to set firmly. Fruit that is lacking in natural pectin must have it added and this can be in the form of lemon juice or apple or gooseberry extract.
You can make this extract at home by boiling about two pounds of cut up fruit in one to one and a half pints of water for about an hour and then squeezing the pulp through a jelly bag. Alternatively you can buy pectin in a bottle and then follow the manufacturer's instructions.
The right amount of sugar is also vital. Granulated sugar is the sort most commonly used in jam making and it is easily obtainable. If you can get lump sugar and preserving crystals there will be less scum to skim from the surface but otherwise the results will be the same. Unfortunately there is really no substitute for sugar. Glycerine and glucose are not as sweet and honey or treacle will change the taste noticeably, but they can make up half of the sugar content if you wish.
The best way to be sure that the jam is ready is to use a sugar thermometer but if you haven't got one put a drop onto a cold plate and push it around a bit. It should wrinkle and feel a little rubbery. Take the pan off the heat while you do this. When it is ready remember to pour the jam into warm jars so they don't crack with the sudden heat, then put a waxed disc over the jam and put the lids on quickly so that you get a good seal.
Now you have this information you are ready to find a good recipe and start making jam!
Tuesday 6 December 2011
Delicious Apricot Jam Receipe
Apricots are quite an unusual fruit to be a favorite – most people like apples, bananas and the likes. But apricots are in fact delicious fruits as well. The fruit has a pulpy texture that is not entirely smooth but more granular. Apricot jam, however, is a lot popular than most other jams. A lot of people love gardening, and almost everybody who has a big garden has at least one apricot tree in it. I don’t have a garden, and hence no apricot tree either. But my aunt tells me that the garden smells lovely when the apricot tree bears fruits and the fruits ripen. It gives off a nice tropical smell. She loves spending time in the garden when her apricots are ready to be picked.
Apricots have a lot of health benefits. So if you have decided to make apricot jam, that is an excellent decision! A dollop of apricot jam with vanilla ice-cream, or on toast tastes delicious. Apricot jam also goes well with fruit salad. Spread some on Indian flat bread and roll into a delicious and healthy snack! Apricot Jam is really easy to make. Find out as you read on…
Delicious Apricot Jam Recipe
Ingredients
Yummy, ripe, juicy, fresh apricots
Sugar – 1 cup for every pound of prepared fruit
Lemon Juice – freshly squeezed from half a lemon
Optional ingredients
Fresh Fruit
Dry fruits (cashew nuts, pistachios, almonds, raisins)
Dried apricots
Procedure
Here is how to make apricot jam at home. Trust me, it tastes much better than the apricot jam you get in the market. (Because you made it with your own hands? May be…) It takes about 60 to 90 minutes in all.
#1 Prepare the Fruit
Most people prefer to skin the fruit before they actually use it to make the jam. Here is how you skin apricots.
#2 Making Delicious Apricot Jam
Before you actually begin with the jam making, take a small clean glass cup or bowl and place it in the freezer to cool. You will need it to check if the jam has gelled well or not. How? You will find out as you read…
#3 Storing Your Apricot Jam
If you have bought a canning kit, you can your apricot jam. Simply follow the instructions on the kit to can your jam and preserve it. You can also prefer to store it in traditional jam bottles. simply scoop the jam out of the utensil and fill up the bottle. Make sure you use air-tight bottles to store your jam. Moisture collecting in a jam bottle is not a good idea. This is also why you should ensure that your jam has sufficiently cooled down before you store it away. If you are not canning your jam, it is best to consume it within 2 to 3 weeks. Canned jam can be stored at room temperature for months together. However, if you open a can, refrigerate it immediately. You can even use French jars to store your jam. They look so cute!
Some Alternatives
The method to make apricot jam discussed above is just one way. There are several alternative things you can do at some of the steps. Here is an account of all those;
Jam Additives
If you like your jam to be slightly chewy and crunchy, there are lots of things you can add to your delicious home-made apricot jam! You may save a few pieces of macerated apricots and add them to the final cooked jam so that the jam has a few pieces of the actual fruit. If you are using skinned apricots, adding a few pieces of apricots that have been separately macerated and still have the skin intact could also be a good idea. You may even add nuts like cashew nuts and pistachios to the jam. Dried raisin also taste yummy! But personally I think almonds taste simply out of this world…! Finally, dried apricots also go well with apricot jam.
So that is how you make apricot jam at home. You can buy apricots from the market to make your jam. Frozen apricots can also be used. But nothing beats making jam from fruits picked from your own garden. Hope you make a really lip-smacking apricot jam over the weekend.
Apricots have a lot of health benefits. So if you have decided to make apricot jam, that is an excellent decision! A dollop of apricot jam with vanilla ice-cream, or on toast tastes delicious. Apricot jam also goes well with fruit salad. Spread some on Indian flat bread and roll into a delicious and healthy snack! Apricot Jam is really easy to make. Find out as you read on…
Delicious Apricot Jam Recipe
IngredientsYummy, ripe, juicy, fresh apricots
Sugar – 1 cup for every pound of prepared fruit
Lemon Juice – freshly squeezed from half a lemon
Optional ingredients
Fresh Fruit
Dry fruits (cashew nuts, pistachios, almonds, raisins)
Dried apricots
Procedure
Here is how to make apricot jam at home. Trust me, it tastes much better than the apricot jam you get in the market. (Because you made it with your own hands? May be…) It takes about 60 to 90 minutes in all.
#1 Prepare the Fruit
Most people prefer to skin the fruit before they actually use it to make the jam. Here is how you skin apricots.
- First wash the fruits thoroughly under flowing tap water.
- Place the washed apricots in a big vessel of boiling water. Blanch them for about half to one minute.
- Remove the fruit and immediately place in a vessel of ice cold water.
- The skin loosens and peels off easily.
- Now cut the fruit. It is best to cut the fruit in eight pieces. Make two vertical cuts at 90o and one horizontal cut through the center of the fruit. If the apricots are small, you may simply cut them into 4 pieces each. Blanched fruit is slightly pulpy – even better! You want it to be reduced to a gooey jam anyway. Your fruit is now ready to be turned into delicious apricot jam.
#2 Making Delicious Apricot Jam
Before you actually begin with the jam making, take a small clean glass cup or bowl and place it in the freezer to cool. You will need it to check if the jam has gelled well or not. How? You will find out as you read…
- Take a clean cooking utensil. Make sure the utensil is NOT made of aluminum.
- Place the blanched and cut apricots into the pan. Add sugar and lemon juice to the mixture.
- Add just a little bit of water, or you may skip on the water too.
- Cook the apricots on high flame. Make sure to stir continuously (recommended), or intermittently.
- Cook for about 30 minutes. Observe as the jam darkens in color.
- After 30 minutes of cooking, take the glass cup/bowl out of the freezer and dunk a spoonful of jam into it. Now tilt the cup/bowl. If the jam runs onto the sides of the cup/bowl it needs more cooking.
- Turn the flame to medium and cook for an additional 5 minutes and check again. Mostly that should suffice.
- Take the utensil off the burner – your jam is ready! Let it cool to room temperature.
#3 Storing Your Apricot Jam
If you have bought a canning kit, you can your apricot jam. Simply follow the instructions on the kit to can your jam and preserve it. You can also prefer to store it in traditional jam bottles. simply scoop the jam out of the utensil and fill up the bottle. Make sure you use air-tight bottles to store your jam. Moisture collecting in a jam bottle is not a good idea. This is also why you should ensure that your jam has sufficiently cooled down before you store it away. If you are not canning your jam, it is best to consume it within 2 to 3 weeks. Canned jam can be stored at room temperature for months together. However, if you open a can, refrigerate it immediately. You can even use French jars to store your jam. They look so cute!
Some Alternatives
The method to make apricot jam discussed above is just one way. There are several alternative things you can do at some of the steps. Here is an account of all those;
- If you do not want to skin your apricots, you can use the fruit with the skin as well. Take extra care while washing, if you plan to use apricots with the skin intact.
- It would be a good idea to macerate the apricots if you are going to use them with the skin. For maceration, simply place the cut apricots in a vessel with sugar and lemon juice. Mix thoroughly, cover with a thin loin cloth and leave in a cool and dry place over night. For best results, store the vessel in an empty kitchen cupboard shelf. For best results, macerate for at least 12 to 15 hours.
- Though not absolutely necessary, you may use pectin in your jam (it helps to gel the jam and thicken it sufficiently). But why add chemicals if you are making jam at home? My aunt opts out of adding pectin – that way the jam is more natural.
- If you are calorie conscious and are looking for sugar alternatives, you can add Splenda. Alternatively, you may add fruit juice instead of adding sugar (apple fruit juice works best). Finally, you can even skip sugar altogether. However, such a jam would need extra care while storing, as the sugar in jams usually acts as a preservative as well as a sweetener.
- The lemon is to prevent the fruit from blackening after cutting it into pieces. If you do not want to use lemons, you may use Fruit Fresh. But then it is again adding artificial ingredients to home-made jam.
- As you cook the apricots into a jam, a lot of thick froth forms over the vessel. Scoop it off with a ladle and collect it in a separate bowl. As the bubbles break and the froth settles down, a thick sweet syrup is left at the bottom of the bowl. Use this apricot syrup on cakes, ice-creams and fruit salads – tastes yummy! You can even put it back into the jam if you want.
Jam Additives
If you like your jam to be slightly chewy and crunchy, there are lots of things you can add to your delicious home-made apricot jam! You may save a few pieces of macerated apricots and add them to the final cooked jam so that the jam has a few pieces of the actual fruit. If you are using skinned apricots, adding a few pieces of apricots that have been separately macerated and still have the skin intact could also be a good idea. You may even add nuts like cashew nuts and pistachios to the jam. Dried raisin also taste yummy! But personally I think almonds taste simply out of this world…! Finally, dried apricots also go well with apricot jam.
So that is how you make apricot jam at home. You can buy apricots from the market to make your jam. Frozen apricots can also be used. But nothing beats making jam from fruits picked from your own garden. Hope you make a really lip-smacking apricot jam over the weekend.
