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Summer Fruit Medley Jam Recipe
I found a great offer in the Co-Op today - 2 large punnets of English strawberries for only £2! I've been waiting for the weather to cool down to make some jam for our porridge, and with the rain storms, today was the day.
I always use the most cost effective fruit I can, one of my favourites is frozen raspberries ( a fraction of the cost of fresh, and just as lovely) and eating apples, so these form the core of my recipe. However, I wanted to have a go at mixing lots of different fruits together, hence the strawberries. Then mid way through cooking I had a bit of a nightmare when I got distracted and everything boiled over - losing most of of my precious juice!
This disaster made me think on my feet; a quick way to get more juice back into the jam was to add a tin of peaches to the mix! It has turned out yummily, so here's my Summer Fruit Medley jam recipe:
3lb fruit -I used: 4 eating apples cored and peeled, 1 box of frozen raspberries (cheapest brand I could find), 1 punnet of fresh strawberries, 1 tin of peach slices in juice 3/4 pint of liquid - make up with the juice from the peaches and top up with water 3lb Preserving Sugar
Before you start wash the jam jars and lids in the dishwasher on high to sterilise them, leave in the dishwasher until needed. You can also pop them in a high sided tray in the oven to sterilise (make sure lids don't melt/burn!) if you don't have a dishwasher.
Pop 4 saucers in the freezer (you will need these to test the set of your jam)
Cook the fruit in the liquid for 20 minutes or until soft
Add the sugar and let it completely dissolve at a medium temperature, stirring all the while
Once dissolved, boil hard for 10 minutes on high - keep stirring so it won't burn!
Test the set of the jam, by getting one of your 'frozen' saucers and popping a teaspoon of the mixture onto it, once cooled, push it with your finger. If it wrinkles a set has been achieved. If not keep on boiling and stirring and test again in 3-5 minutes.
Let the jam cool for a while, then pour into your jars and immediately seal. Use an oven glove to help you hold the jar and twist the lid on as hard as you can. Once completely cooled, label your jam and store in a cool dark place.