Homemade Jam

INGREDIENTS

1.2 kg mixed apricots/peaches (weight without pits) see note below 👇1 medium apple, with peel onGood pinch salt2 and ½ cups sugar (you can add an additional few tablespoons if your fruit is really sour) Juice of 1 large lemon-around ¼ cup

METHOD

Firstly, wash, peel and stone the fruit. Cut into chunks. Add to a large pot. Add in your salt, sugar and juice.
Bring to a boil on high heat. Stir well together - do not add any water! When the mixture comes to a boil, lower the heat and simmer for 15 minutes. Now use an immersion blender and blitz the mixture until smooth- careful, it's hot!. You could use a liquidiser or processor as well. Taste and add more sugar if needed- we usually don't need to. Return it to the heat.
Allow the mixture to simmer on low for a further 20 minutes. To test if it's ready, drop a small teaspoonful onto a cold plate and see if it sets. It should not be runny.
Remove from heat, cool completely then fill into sterilised jar. Seal well and allow to mature for 1 week in the refrigerator.
Without commercial additives and preservatives, it's best consumed within 4 weeks.

INFO & TIPS

We've made this jam as written as well as:
>plain peach
>plain strawberry
>plain plum
It will work with any fruit. Delicious!

The recipe doesn't call for pectin (which is used in most jams but very hard to find). Lemon juice and the apple are natural sources of pectin - they help the jam to set properly.

POSTED ON

27 Nov 2023

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