Summer Fruits Jam Recipes
SUMMER FRUITS JAM
This delicious microwave jam from Good Food reader Karen Rowe couldn't be easier to make, and it's perfect served with freshly baked scones
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 20m
Yield Makes 4 small jars
Number Of Ingredients 2
Steps:
- Briefly blend the fruit and place in a large microwave-proof bowl with the sugar. Microwave on High for 3 mins, then stir well. Microwave for a further 3 mins on High, stirring after. Finish with a further 2 mins, then pour into warm sterilised jars. Once bottled and cool the jam is ready to eat. Will keep in a cool, dark place for up to 6 months. Keep in the fridge once opened.
Nutrition Facts : Calories 70 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar
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- Put all the berries in a large preserving pan with the jam sugar and lemon juice. Leave to macerate for at least 15-20 minutes, stirring occasionally with a wooden spoon and gently squashing the berries (see tip). This will help the sugar to dissolve and draw the juices out of the berries. Put a couple of small plates in the freezer ready for testing the set of the jam.
- Increase the heat and bring the mixture to a vigorous boil. Test the temperature with a jam or digital thermometer – when it reads 105°C, you can test the set of the jam. (It should only take 3-4 minutes to get there but, depending on how vigorous your boil and the size of your pan, it may take up to 10-15 minutes.) The bubbles should become larger and rise to the surface more slowly, and the jam should look a bit thicker.
- Remove the pan from the heat and spoon a small amount of jam onto a cold plate from the freezer. After a few seconds, push your finger through it – if it wrinkles up around your finger it has reached setting point. If not, return the jam to the heat and boil for a minute more, then repeat the wrinkle test on another cold plate from the freezer.
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- Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up. You can also place the jars into the oven to warm, to prevent them cracking when the hot jam is poured into them.
- Place the fruit (which can be frozen) in a saucepan with the lemon juice and heat up. Simmer for 3 minutes and crush most of the fruit with a potato masher. Add the warm sugar, stir to dissolve and bring up to the boil. Boil for 3-4 minutes over a high heat, stirring regularly.
- To test to see if the jam is cooked, take a spoonful of the jam, place it on the frozen plate and allow it to sit for a few seconds. Then push your finger through the blob of jam - if the skin on top forms a wrinkle when pushed, it is cooked. Remove from the heat immediately and pour into sterilised jars or a bowl. A jam funnel is handy for this if you have one. Place the lids on top. The jam will set as it cools.
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- In a large stockpot or saucepan, place all ingredients (blackberries, blueberries, raspberries, strawberries, sugar, lemon zest, lemon juice and vanilla) and stir together. Bring to a simmer over medium-low heat.
- Cook for 45 minutes, stirring occasionally. Place a large spoonful on a small place and put it in the freezer for 10 minutes. Continue cooking the rest of the jam. Run a finger through the frozen jam. If it is thick and stays in place, the jam is ready to remove from heat. If it still appears watery, cook for another 15 minutes.
- Remove from heat and serve at room temperature, or transfer to glass jars or another airtight container.
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- Apricots. Apricots are available beginning in late spring and running through early summer. These delicate stone fruits don't travel well, so it's best to pick them up at your local farmers' market.
- Blackberries. Blackberries have a fairly short season: midsummer to early fall. But they freeze well for year-round use in smoothies and baked goods! They have a sweet flavor with a hint of tartness that makes for mouthwatering cobblers, pies, and more.
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- Cantaloupe. This bright and juicy fruit can be hard to find at peak ripeness, but when you do they're irresistible. Get cantaloupe in season June through August.
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- Figs. Fresh figs can be hard to find - they have a short season in early summer and a longer one in late summer through fall. They have a sweet flavor (almost like honey) and a squishy texture.
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