jam recipes

Plum and Port Wine Jam 

(1.5 litres) blue

(1 litre) sugar

(125 ml) port wine

(125 ml) apple juice

lemon

cloves

In a saucepan, combine all the ingredients. Bring to a boil, stirring constantly. 

Cook over high heat, stirring frequently for about 30 minutes or until it thickens. Perform the plate test (see note). 

Pour into sterilized jars. Sterilize the filled and firmly closed jars in boiling water for 15 minutes for longer storage.   

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Rhubarb & vanilla jam

rhubarb

sugar

vanilla pods

Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.

Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam &ndash; if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)

Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.

Homemade orange marmalade with no trace of bitterness!

Orange Marmalade Recipe

navel oranges

juice of 1/2 a lemon

cinnamon

Use a vegetable peeler to remove a thin...

Use a vegetable peeler to remove a thin layer of the orange rind off the oranges. Use a sharp knife to julienne the rind and create matchstick pieces. If the pieces of rind are really long, cut them in half so that they're no longer than around 2 1/2 inches in length.

Now, use the knife to remove the thick...

Now, use the knife to remove the thick white part from the actual oranges, tossing the white parts in the trash. You only want to keep the fleshy orange part of the fruit. Look for the faint white segment lines along the orange, and cut along those lines to divide the whole oranges into individual slices. After you cut the oranges into slices, discard any thick white stem parts (the core of the orange) that may have been stuck to the inside of the slices. Temporarily put the orange slices aside.

Fill a medium saucepan with 2 cups of...

Fill a medium saucepan with 2 cups of water and bring to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium high heat for 10 minutes. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan). Place the saucepan over the stove over high heat and set the timer for 10 minutes (it's okay that it hasn't begun to boil yet when you start the time). One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.

Drain the water from the saucepan and now,...

Drain the water from the saucepan and now, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.

Cook the marmalade for 40 more minutes, giving...

Cook the marmalade for 40 more minutes, giving it a stir every 3 to 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan. After 40 minutes, the marmalade should look a lot thicker, although it still won't be as thick as it will be once it cools. The oranges will be bathing in liquid rather than completely swimming like they were at the beginning. The amount of bubbly foam in the saucepan will be a lot less too. You can test its readiness by pouring some marmalade onto a plate that's been set to chill in the freezer beforehand. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running, then you marmalade probably needs a little longer (test again in 10 minutes).

Once the marmalade is ready, stir in the...

Once the marmalade is ready, stir in the ground cinnamon (optional), then pour the jam into a jar and let it rest on the counter until room temperature. Place the lid on top and chill in the fridge - it will firm up more as it cools.

https://mediavine-res.cloudinary.com/video/upload/dbyfprsbopafwbsrbhqy.mp4

A foolproof orange marmalade recipe so that you can create marmalade at home without any of the bitterness!

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Blackberry jam

blackberries

½kg jam sugar (the

juice and pips of 1 lemon

butter

The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

This pumpkin jam recipe is a great way to use up fresh, and it&#039;s so easy to make! The perfect addition to your Fall recipes!

Pumpkin Jam Recipe

pumpkin (grated)

ginger (grated)

water

In a large heavy bottomed pot, combine pumpkin, sugar, ginger, cinnamon, lemon juice and zest.

Add water and mix well.

Bring to a rolling boil and cook on high heat for 15-20 minutes until the jam pulls away from the pot.

Let the hot jam cool completely at room temperature.

Transfer to glass jars and store in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661535569/fqhldfzlpfdm6aphpvzm.mp4

This pumpkin jam recipe is a great way to use up fresh pumpkin, and it's so easy to make! The perfect addition to your Fall recipes!

Top 5 jam recipes recipes from across the web

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Plum and Port Wine Jam

Rhubarb & vanilla jam

Orange Marmalade Recipe

Blackberry jam

Pumpkin Jam Recipe

Top 5 jam recipes recipes from across the web

The most viewed jam recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Plum and Port Wine Jam

Rhubarb & vanilla jam

Orange Marmalade Recipe

Blackberry jam

Pumpkin Jam Recipe

The most viewed jam recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine