Jam Recipes by Hansells
Other
Ingredients:
Summer Berry Jam
1.75kg fresh or frozen mixed berries
1 sachet Hansells Jam Setting Mix
1.1kg sugar
Raspberry and Blueberry Jam
1kg fresh or frozen raspberries
750g fresh or frozen blueberries
1 sachet Hansells Jam Setting Mix
1.1kg sugar
Peach or Pear or Plum or Apricot Jam
1.75kg fruit pulp
1 sachet Hansells Jam Setting Mix
1.1kg sugar
1 Lemon for Apricot Jam
2 lemons for Peach or Pear Jam
No lemons for Plum Jam
Marmalade
750g grapefruit
2 litres cold water
1 sachet Hansells Jam Setting Mix
2kg sugar
Method:
Summer Berry Jam or Raspberry & Blueberry Jam
Thaw berries if using frozen. Place berries in a large deep saucepan. Using a large, long handled wooden spoon, stir in Hansells Jam Setting Mix. Bring to the boil, stirring constantly. Slowly stir in the sugar. Continue stirring until the sugar has dissolved. Bring to a rolling boil and boil for 6 minutes, stirring occasionally to prevent the jam catching on the bottom of the saucepan. Remove the jam from the heat. Using a metal or slotted spoon, carefully remove the scum from the surface of the jam and discard. Using a heatproof jug, pour the jam into heated jars to under the curved rim of the jar then screw the lid on*. Leave the jam to cool for 10 – 15 minutes. Carefully clean jars with a hot cloth. Leave until cold. Label with the jam name and date made. Store in a cool dark place and use within a year.
Makes about 2.2 litres
Peach or Pear or Plum or Apricot Jam
Place chopped fruit in a large deep saucepan. Using a large, long handled wooden spoon, stir in Hansells Jam Setting Mix. Bring to the boil, stirring constantly. Slowly stir in the sugar, add in the juice of two lemons (if required). Continue stirring until the sugar has dissolved. Bring to a rolling boil and boil for 6 minutes, stirring occasionally to prevent the jam catching on the bottom of the saucepan. Remove the jam from the heat. Using a metal or slotted spoon, carefully remove the scum from the surface of the jam and discard. Using a heatproof jug, pour the jam into heated jars to under the curved rim of the jar then screw the lid on*. Leave the jam to cool for 10 – 15 minutes. Carefully clean jars with a hot cloth. Leave until cold. Label with the jam name and date made. Store in a cool dark place and use within a year.
Makes about 2.3 litres
Marmalade
Wash fruit. Using a zester, remove as much rind from the fruit as possible. Alternatively, thinly pare the rind from the grapefruit using a potato peeler or paring knife. Cut the rind into thin strips. Place the rind in a heatproof jug or bowl and pour over boiling water. Set aside while preparing the rest of the marmalade.
Squeeze the juice from the grapefruit and roughly chop the shells into 1 - 2 cm pieces. Place juice, chopped fruit and water in a large, deep saucepan. Cover and bring to the boil. Reduce heat and simmer for 1 hour. Remove from the heat. Strain juice into a bowl or jug through muslin or a sieve. Measure 2 litres of juice and pour into the saucepan. Using a long handled wooden spoon, stir in Hansells Jam Setting Mix until dissolved. Drain soaked rind and add to saucepan. Bring to the boil, reduce heat and simmer uncovered for 5 minutes. Slowly stir in sugar, stirring until dissolved. Bring to a rolling boil and boil for 15 minutes, stirring occasionally to prevent catching.
Using a heatproof jug, fill hot jars with marmalade and screw on lids*. Wipe with a hot cloth. Leave until cold and label with name and date made. Store in a cool, dark place.
Makes about 2.3 litres
Tips
Choose fruit that is slightly under-ripe for best results. Over-ripe fruit causes the marmalade not to set.
General Tips
A large deep saucepan is needed for jam making as the jam rises up in the saucepan when it comes to a rolling boil. If your saucepan is too small, you will not be able to bring the jam to the required rolling boil without it boiling over.
Use clean jars that have been heated in a 100 degree C oven for 20 minutes. This does not sterilize the jars, but helps kill any mould spores that can cause jam to spoil.
Jam jars need to be hot when the jam is poured into them to prevent them breaking. Place saucepan and glass jars on a wooden boards, that way if you spill some jam during filling it is easier to clean up. Also using a wooden board is better than placing the jars on a cold kitchen bench.
*If using cellophane lids or lids that have been used before, wait until the jam is cold before covering with lids. This prevents moisture forming inside the lid of the jar as the jam cools making an ideal place for unwanted moulds to grow.
The amount of jam this recipe will make will vary slightly depending on the amount of water in the fruit used and the combination of berries used. If you have a little more than 8 jars, pour it into a small bowl to use immediately. Store this covered in the fridge until ready to use.
