1 Kg / about 2 1/4 lb SURE-SET jam Sugar 1 Kg / about 2 1/4 lb Seville oranges 2 1/4 litres (about 4 pints) water 70 ml.(1/8 pint, 2 1/4 fl.oz.) whiskey
Method:
Scrub the oranges, cut them in halves, squeeze out the juice and remove the pips. Cut the peel into strips and chop. Place the chopped oranges, juice and water in a large suacepan; bring to the boil and simmer for 2 hours, stirring occasionally. Make sure all of the added water is evaporated off. N.B. See heading Preparation of Fruit for Jam Making for details, especially: - “If pre cooking of fruit is required make sure the final weight irrespective of the amount of water added in the cooking process”. Add the SURE-SET, stir over a low heat until it is dissolved, then add the whiskey, bring to the boil and boil VIGOROUSLY for 4 minutes. Pot and cover in the usual way; label and date.
Strawberry Jam: (yield: about 2 kg)
INGREDIENTS: 1 kg /about 2 1/4 lb SURE-SET jam sugar 1 kg / about 2 1/4lb strawberries, fresh or frozen Juice of 1/2 lemon, if desired
Method: Hull and wash the strawberries and drain well Put into a large saucepan and mash or crush (a liquidiser may be used if available). Lemon Juice may be added now, if liked. Add the SURE-SET and heat, stirring until it is dissolved, then bring to the boil and boil VIGOROUSLY for 4 minutes. Allow to cool for a few minutes, stir to distribute the fruit, then pot and cover; label and date. | back to top |
Rhubarb Jam: (yield: about 2 kg)
INGREDIENTS: 1 kg / about 2 1/4 lb SURE-SET 1 Kg / about 2 1/4 lb rhubarb, prepared (fresh or frozen) Juice of 1 lemon or 1 orange, if liked
Method:
If using fresh rhubarb, wash , trim and weigh; (if using frozen, just weigh). Then cut into very small pieces, no more than .5 cm. (about 1/4”) and place in a large saucepan. Add the lemon or orange juice, if being used, then add the SURE-SET and heat while stirring, to dissolve. Bring to the boil and boil VIGOROUSLY for 4 minutes. N.B. If lemon or orange juice is not being used, add the SURE-SET to the cut up rhubarb and allow to stand until some of the juice is extracted, before heating and boiling for 4 minutes. Pot and cover in the usual way; label and date.
Gooseberry Jam: (yield: about 2 kg)
INGREDIENTS: 1 Kg / about 2 1/4 lb SURE-SET 1 Kg / about 2 1/4 lb Ripe goosberries, fresh or frozen.
Method: If using fresh gooseberries, top, tail and wash, then chop finely or mince; add the SURE-SET and allow to stand until some of the juice is extracted. If using frozen gooseberries, there should be enough juice extracted, when thawed, to add the SURE-SET. Heat, while stirring, to dissolve the SURE-SET, then bring to the boil and boil VIGOROUSLY for 4 minutes. Pot and cover in the usual way; label and date.
Blackberry Jam:
INGREDIENTS:
2.2 lb / 1 kg blackberries 1.1 lb / 1/2kg cooking apples 1/4 pint / 150 ml water, sugar
Method:
Wash the apples and blackberries. Chop the apples but do not peel or core them. Simmer in the water until soft. Turn the fruit pulp into a fine sieve or strainer them with a wooden spoon and using a circular motion, press the pulp through. This takes a fair amount of elbow grease. It is well worth the effort if you cannot tolerate blackberry pips. Weigh the pulp and for each 1.1 lb / 1/2kg of pulp add 1.1 lb / 1/2kg of sugar. Cook over a low heat until the sugar is dissolved, then boil gently until semi solid consistency is reached. It is important to stir constantly to prevent sticking to the bottom of the pan. Pot and cover in the usual way; label and date.
Blackberry Jelly:
INGREDIENTS: 2.2 lb / 1 kg blackberies 2 medium cooking apples 1/4 pint / 150 ml water, sugar
Method:
Wash and cut up the apples but do not peel or core them. The core and pips actually help the jelly to set. Wash the blackberries. Put the fruit into a large preserving pan and simmer them gently until soft. Allow to cool a little, then turn the contents of the pan into a jelly bag. Hang the bag over a large bowl. Allow the juices to run through completley. You can leave it overnight. Do not squeeze. This will make the jelly cloudly. Measure the juice and allow 1lb (2.2 kg) of sugar to each pint of juice. Cook over a low heat until sugar is dissolved, then boil rapidly until setting point is reached. Skim off any froth and pour quickly into sterilized jars. Pot and cover in the usual way; label and date.