Jamming and baking days. Apple and raspberry jam.

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Today I needed to get my creative powers going but it’s tough getting the sewing machine out with the kids around so culinary creativity is the best option.  I had apples left over from our trip to Brockhampton Estate which seriously needed using and a huge tub of fresh raspberries so the answer was easy.  Jam!

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Apple is high in pectin as are most berries including raspberries so they are perfect for jam.  The recipe was basically : –
500g apples peeled, cored, diced
250g raspberries
750g jamming sugar
Juice 1 lemon
75ml water

Soften the apples and raspberries in a large pan with the lemon and water for about 10 to 15 minutes.  Add the sugar and continue to boil until the sugar is melted then rapidly for approximately 5 minutes.

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You can test for setting by putting a spoon of jam on to a small plate cooling in the fridge.  If after a minute or two it starts to skin and wrinkle when you push it then it’s right.  If not continue to boil for another minute or so and test again.

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Your jam jars have to be sterilised and heated.  I wash mine in the dishwasher on high then stick them in the oven in a tray to warm.

Once your jam is ready use a large spoon or ladle to fill your jars then seal them tightly.  You are supposed to put a ring of paper on top but mine gets used so quickly I don’t bother. 

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I also baked my favourite ginger loaf cake today too. My best mate is coming to stay tomorrow and it’s her favourite cake too. I love this recipe.  So easy and yet a wonderful cake.  I will add the recipe another day.

Update following morning toast with yummy jam xxx
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