Blackberry Jam
Ingredients
900 grams of fresh blackberries
900 grams of granulated sugar
60 ml of lemon juice (about 4 tablespoons)
1 packet (49 grams) of fruit pectin (optional for thicker consistency)
Method
Wash the blackberries thoroughly under cold water. Remove any stems or leaves.
Place the blackberries in a large bowl and use a potato masher or fork to crush them. You can also use a food processor for a smoother texture but be careful not to purée them completely if you prefer some texture in your jam.
Transfer the mashed blackberries to a large saucepan. Stir in the lemon juice.
Gradually stir in the sugar, mixing well to ensure it dissolves completely.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking or burning. If using pectin, follow the package instructions for adding it to the mixture. This usually involves mixing the pectin with a small amount of sugar and stirring it into the boiling fruit mixture.
Boil the mixture until it reaches the setting point. You can check this by using a candy thermometer (104°C or 220°F) or the cold plate test: Place a small plate in the freezer for a few minutes. Drop a spoonful of the hot jam onto the cold plate, wait a few seconds, and then push it with your finger. If it wrinkles and stays separated, it's ready. If not, continue boiling and testing every few minutes.
Once the jam reaches the desired consistency, remove it from the heat. Skim off any foam that may have formed on the surface using a spoon.
Carefully ladle the hot jam into sterilised jars, leaving about 1/2 cm of headspace at the top. Wipe the rims clean with a damp cloth, place the lids on, and screw on the bands until fingertip-tight.
To ensure the jam is properly sealed and can be stored for an extended period, process the jars in a boiling water bath. Place the jars in a large pot of boiling water, making sure they are fully submerged. Boil for 10 minutes (adjusting for altitude if necessary).
Remove the jars from the boiling water bath and let them cool on a towel or cooling rack. You should hear the lids pop as they seal. Once completely cool, check the seals by pressing down on the centre of each lid. If it doesn't move, it's sealed. If it pops back, store the jar in the refrigerator and use it first.
Label the jars with the date and contents. Store in a cool, dark place. Opened jars should be kept in the refrigerator.
Strawberry Jam
Ingredients
1 kg fresh strawberries, hulled
1 kg granulated sugar
60 ml lemon juice (about 4 tablespoons)
Method
Wash and hull the strawberries. Crush them with a potato masher or in a food processor, leaving some chunks for texture.
Place the crushed strawberries in a large saucepan. Stir in the lemon juice.
Gradually stir in the sugar, mixing well to ensure it dissolves completely.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Boil until the jam reaches 104°C (220°F) or passes the cold plate test.
Remove from heat, skim off any foam, and ladle into sterilised jars, leaving 1/2 cm headspace.
Process jars in a boiling water bath for 10 minutes, then let them cool.
Label the jars and store in a cool, dark place. Refrigerate opened jars.
Raspberry Jam
Ingredients
900 grams fresh raspberries
900 grams granulated sugar
50 ml lemon juice (about 3 tablespoons)
Method
Wash the raspberries and crush them with a potato masher or in a food processor.
Place the crushed raspberries in a large saucepan. Stir in the lemon juice.
Gradually stir in the sugar, mixing well to ensure it dissolves completely.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Boil until the jam reaches 104°C (220°F) or passes the cold plate test.
Remove from heat, skim off any foam, and ladle into sterilised jars, leaving 1/2 cm headspace.
Process jars in a boiling water bath for 10 minutes, then let them cool.
Label the jars and store in a cool, dark place. Refrigerate opened jars.
Apricot Jam
Ingredients
1 kg fresh apricots, pitted and chopped
1 kg granulated sugar
60 ml lemon juice (about 4 tablespoons)
Method
Wash, pit, and chop the apricots. Crush them with a potato masher or in a food processor.
Place the crushed apricots in a large saucepan. Stir in the lemon juice.
Gradually stir in the sugar, mixing well to ensure it dissolves completely.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Boil until the jam reaches 104°C (220°F) or passes the cold plate test.
Remove from heat, skim off any foam, and ladle into sterilised jars, leaving 1/2 cm headspace.
Process jars in a boiling water bath for 10 minutes, then let them cool.
Label the jars and store in a cool, dark place. Refrigerate opened jars.
Peach Jam
Ingredients
1 kg fresh peaches, peeled, pitted, and chopped
900 grams granulated sugar
60 ml lemon juice (about 4 tablespoons)
Method
Wash, peel, pit, and chop the peaches. Crush them with a potato masher or in a food processor.
Place the crushed peaches in a large saucepan. Stir in the lemon juice.
Gradually stir in the sugar, mixing well to ensure it dissolves completely.
Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Boil until the jam reaches 104°C (220°F) or passes the cold plate test.
Remove from heat, skim off any foam, and ladle into sterilised jars, leaving 1/2 cm headspace.
Process jars in a boiling water bath for 10 minutes, then let them cool.
Label the jars and store in a cool, dark place. Refrigerate opened jars.
