JAM MAKING – Recipes:

When following these recipes, slight alterations in the quantities given will sometimes be advisable. For instance, if slow cooking is used, or if large quantities of jam are made at once, the quantity of water given should be reduced, whereas if smaller quantities are made, rather more water may be necessary.

As previously mentioned, the setting quality of fruit made into jam varies greatly, so that if very good quality fruit is used the quantity may be reduced slightly, whereas if the fruit is wet or rather over-ripe, more may be needed.

APRICOT (FRESH FRUIT)

6 lbs. (2.7 kilos) fresh apricots
6 lbs. (2.7 kilos) sugar
1 Pint (568 mls.) of water

Wash the fruit, cut in halves and remove stones. Put the apricots into a preserving pan with the water. Remove the kernels from some of the stones, blanch by dipping in boiling water and add the halved white kernels to the fruit. Simmer until tender and the contents of the pan are reduced considerably. Add the sugar, stir until dissolved, bring to boiling point and boil hard until setting point is reached

Yield 10 lb. (4.5 kilos)

APRICOT (DRIED FRUIT)

2lbs (900 g.) Dried Apricots
6 oz. Almonds (57 g.)
6 lbs sugar (2.7 kilos)
Juice of 2 lemons or 1 teasp. Citric or tartaric acid
6 pt. Water (3.4L)

Wash the apricots and soak them in the water for at least 24hr. After soaking, put the apricots and water in a preserving pan and simmer for ½ hr. Add the lemon juice, sugar and almonds blanched and finely shredded. Stir until the sugar has dissolved. Boil rapidly until setting point is reached.

Yield 10 lb. (4.5 kilos)

BLACKBERRY

6 lbs (2.7 kilos) blackberries
4 tablespoons lemon juice, or ½ pt. (284 mls.) apple juice or 1 level teaspoon citric or tartaric acid
6 lbs. (2.7kilos) sugar
¼ pt water (142 mls.)

Pick over the blackberries and put them in a preserving pan with the water and the acid or lemon juice. The acid can be omitted when using acid cultivated blackberries. Simmer gently until the fruit is cooked and reduced. Add the sugar, stir until it is dissolved, bring to boiling point, and boil hard until it sets when tested. If apple juice is used, this should be added with the sugar.

Yield 10 lb. (4.5 kilos)

BLACKBERRY AND APPLE

4 lbs. (1.8 kilos) blackberries
6lbs (2.7 kilos) sugar
1 ½ lb.(680 g) prepared cooking apples
½ pint (284 mls.) water

Place the blackberries in a pan over a low heat, adding half the quantity of water, and stew until tender. Peel, core and slice the apples, add the remaining water and cook until the fruit is quite soft. Combine the pulp, add the sugar, stir until dissolved and boil rapidly until setting point is reached – yield 10 lbs. (4.5 kilos).

Yield 10 lb. (4.5 kilos)

BLACK CURRANT

4 lbs. (1.8 kilos) black currants
6lbs (2.7 kilos)sugar
3pts. (1.7 L) water

Remove the stems, wash the fruit if necessary, and put into a preserving pan with water. Simmer gently until the fruit is quite tender and the contents of the pan are reduced considerably. As the pulp becomes thick, stir frequently to prevent burning. Add the sugar, stir until it has all dissolved, bring to boiling point and boil hard until setting point is reached.

Yield 10 lb(4.5 kilos)

DAMSON

4 ¾ lbs. (2.5 kilos) damsons
6 lb.(2.7 kilos) sugar
1 ¼ - 2 pints (710 mls. - 1.1 Litre) water

Use the same method as for blackcurrant jam but as many stones as possible should be removed as they rise to the surface

Yield 10 lb(4.5 kilos)

GOOSEBERRY

6 lbs. (2.7 kilos) Greengages
6 lbs (2.7 kilos) sugar
½ - 1 pint (284 mls. - 568 mls.) water

Method as for fresh apricot jam.

Yield 10 lb(4.5 kilos)

LOGANBERRY

6 lbs. Loganberries (2.7 kilos)
6 lbs sugar (2/7 kilos)

Put the fruit in the pan and cook slowly with constant stirring until the fruit is tender right through. Add the sugar, stir until dissolved and boil rapidly until setting point is reached.

Yield 10 lb(4.5 kilos)

GREENGAGE

6 lbs. (2.7 kilos) Greengages
6 lbs (2.7 kilos) sugar
½ - 1 pint (284 mls. - 568 mls.) water

Method as for fresh apricot jam.

Yield 10 lb(4.5 kilos)

PLUM

6lbs. (2.7 kilos) plums
6 lbs. (2.7 kilos) sugar
½ - 1 ½ pint (284 mls. - 852 mls.) water

Method as for fresh apricot or black currant jam.

Yield 10 lb(4.5 kilos)

RASPBERRY

6 lbs. (2.7 kilos) raspberries
6 lbs (2.7 kilos) sugar

Put the fruit in the pan and cook slowly until some juice has been extracted, then simmer gently until the fruit is tender. Add the sugar, stir and boil rapidly until the setting point is reached.

STRAWBERRY

7 lbs (3.2 kilos) strawberries
6 lbs(2.7 kilos) sugar
Juice of 2 lemons

Remove the stalks and hulls; put the fruit and lemon juice in the preserving pan and heat gently with constant stirring to reduce the volume. Add the sugar, stir and boil until setting point is reached. Remove the scum at once and allow the jam to cool until a skin forms on the surface; stir and pour into jars. Lemon juice is not necessary with the more acid varieties of strawberries.