Saturday, 3 August 2013
We're jammin'! - Jumbleberry Jam
It also provided a way of using up some particularly sad looking frozen fruit in the back of the freezer which looked like they were surrounded in some sort of permafrost, to be honest, some strawberries from the garden, of which there has been quite a glut for some reason that I really don't get. Talking of gluts, Phill's mum's red and blackcurrant canes always seem to produce more berries than anybody really needs, so they're also included here, giving up their gloriously sour, vibrant juice.
Lastly, August 2013 is the month of Nigella Lawson on the 'Cook Like a Star' blog hop, hosted by Zoe at Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. I only just got in to last month's blog hop, so this month I was determined to be part way organised, especially I will be taking a little French leave in a couple of weeks or so.
JUMBLEBERRY JAM, taken from 'Kitchen' by Nigella Lawson
750g mixed berries, such as strawberries (quartered), raspberries, blackberries, redcurrants and blueberries
750g jam sugar
Place the berries and the sugar into a large, deep pan and stir well.
Put the pan on a low heat. Do not stir, but give the pan a few gentle shakes to encourage the sugar to melt into the fruit.
Once all the sugar has dissolved, turn up the heat. Bring to the boil, then turn down to a medium heat so that you have a consistent, vigorous simmer. Resist the temptation to stir!
After about 15 minutes, take a saucer out of the freezer. Take a teaspoon of jam and smear it over the saucer; leave for a few minutes. Then push the surface of the jam with the teaspoon; if it is beginning to wrinkle, it’s ready. If not, keep the pan on the heat for a few more minutes, then repeat the process.
When the jam’s ready, take it off the heat and pour/spoon into jars. This amount makes around four standard size jars. Seal, then leave to cool.
The jam can be stored in a cool place for up to one year. Once opened, store in fridge and use within a month.