How to make Jam
Making homemade jam isn't really a difficult thing, it can't be because if I can make jam anyone can!
Of course, using top quality fruit is pretty much vital for good results and the type of sugar you use is going to make all the difference to your jam.
Tate & Lyle Jam Sugar is definitely the hero ingredient for making jam happen since it has the perfect balance of sugar and pectin.
Which fruits work best for jam making?
Fruits with a high pectin level work best such as blackcurrants and redcurrants, cooking apples and damsons - Oooh and by the way, I think damsons make the most amazing tasting jam (just saying).
Fruits with medium pectin levels include raspberries, tayberries and apricots.
The lowest pectin levels are found in strawberries, cherries and rhubarb so therefore they are more difficult to set and of course, jam isn't jam if it doesn't set.
Apart from the wonderful jam, you'll have another good thing about this particular recipe is you only need what amounts to a small glass of Prosecco which leaves the question; what to do with the rest of the bottle?.......silly question; hic!
Put the strawberries into a large saucepan and place over low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
Add the Prosecco and stir. Now add the Tate & Lyle Jam Sugar and stir gently until dissolved completely. Put a couple of small plates in the freezer ready for testing the setting of the jam.
Meanwhile, sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
Increase the heat steadily to a rolling boil. After 15-20 minutes, you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105°C
To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes.
Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieving the correct consistency).
Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
Seal with the lids and label. Store in a cool dark place.
Strawberry and Prosecco Jam
Ingredients
- 1kg Tate & Lyle Jam Sugar
- 1kg strawberries, washed, hulled and halved if large
- 150ml Prosecco
Instructions
- Put the strawberries into a large saucepan and place over low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
- Add the Prosecco and stir.
- Then add the Tate & Lyle Jam Sugar and stir gently until dissolved completely.
- Put a couple of small plates in the freezer ready for testing the setting of the jam.
- Meanwhile, sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
- Increase the heat steadily to a rolling boil.
- After 15-20 minutes you can test to see if the setting point is ready.
- If you are using a Jam Thermometer then you can test it once the temperature reaches 105°C.
- To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds - it should wrinkle softly when you push your finger through it.
- If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes.
- Then repeat the test again with a fresh refrigerated plate.
- You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency.
- Leave the jam to cool for about 10 minutes in the saucepan before skimming off.
- Any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
- Seal with the lids and label. Store in a cool dark place.
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