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Author
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Topic: My favourite home-made jam (Read 2475 times)
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 | st
left the building
Code4Gold Superstar
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Joined: Jun 2006
Posts: 9727
  Canada
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 Apr 07, 2007, 09:10:44 AM | #1 |
This is my favourite recipe as I've given this jam to a lot of my friends & relatives & everyone wants
more of it each time I make it. I only make this jam when there're blackcurrants from my own garden
as they don't fruit every year.
Ingredients (makes 7 - 8 lbs of jam):
3 lbs blackcurrants
4 & 1/2 lbs blueberries, strawberries & raspberries (in any combination)
7lbs sugar
NB. All my fruits are frozen & that's why I don't add water
Cooking:
1. Cook the blackcurrants & raspberries in a crockpot for 8 hrs on moderate setting. I usually cook this
overnight. These fruits take longer to cook & that's why I use a crockpot for them.
2. If you don't have a crockpot, cook all the fruits in a stainless steel pan if possible & not an aluminum
pan due to the acidity of the fruits. I read it somewhere that the aluminum affects memory loss.
3. If you do step 1, pour the cooked fruits out to a stainless steel pan & combine the other fruits &
cook like in step 2.
4. Add the sugar slowly on a low heat & keep stirring until all the sugar is dissolved.
5. Turn up the heat to as high as possible & stir occassionally ensuring that the fruits are not stuck
to the bottom of the pan.
6. If you use a crockpot, you only need to cook the fruits/sugar mixture for another 1 & 1/2 hrs approx.
otherwise, it will take a lot longer
7. For crockpot cooking, test the setting point of the jam after 1 hr & continue testing every 10 mins.
until the setting point is reached.
8. To test the setting point:
a) put a drop of the jam on a cold saucer & wait for it to cool down
b) use your little finger & gently go over the drop of jam & look for the wrinkles on surface of
the jam; if you can see the wrinkles the jam is cooked & turn off the heat.
9. Warm up the jam jars in the microwave for 4 mins until the jars feel warm.
10. Pour the jam into the warmed jars.
NB. My jam has been kept for 2 yrs in an ordinary cupboard without going off. I never need to
refrigerate the jam.
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| | « Last Edit: Apr 07, 2007, 09:13:29 AM By: st » | |
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Joined: May 2007
Posts: 268
 Romania
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May 27, 2007, 12:51:10 AM | #9 |
| My mother is cooking some very delicious jams but she's only using fresh fruits, not frozen ones and I think it's much healthier this way. And it only about 2-3 hours to cook it, and the jam is pretty resisting, as I still have some strawberry jam since 2 years now and it's still great to use on pancakes |
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