Making Jam

02/01/2014

Isn’t this what summer is all about?
Strawberries are in the garden, hanging pots and all sort of berries are growing along the walking paths!

Strawberries

 

 

My lovely Aussie Italian friend, Janice, told me how she was taught to make jam (as they do in Switzerland) by cutting up the fruit, add the sugar and lemon juice if required.

Blackberries for jam

The bowls or pots are then placed in the fridge or in a cool area overnight!

It’s also a good idea to have some riper fruit and some fairly firm to help with the setting and the pectin.

Apricots for Jam

The next day, pour the fruit/sugar into a pot and put it on the stove over a low heat for about an hour.
Making Jam

Most of the sugar dissolves and the slow cooking does the rest!  Just keep stirring and stay close by, preparing jars and labels.

With this method, the fruit stays whole.  If you don’t want big pieces, cut the fruit up smaller or do like I do and mix it up a bit.

Test for setting on a cold saucer and (if you haven’t already) add lemon juice or jam setter if desired.

Pour the hot jam into jars and any left over into a bowl to have for breakfast in the morning.

Apricot Jam

Now’s the time!! Get Jamming!!

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