Do you still think that making your own jam is only for your dopey aunt? Think again. Believe us: a whole new world opens up for you when you say goodbye to those ready-made jars from the supermarket. Once you have read the tips below, making your own jam is a breeze. It is also wonderfully soothing, stirring a little over the pans.
For 2 jars of homemade jam:
- 2 clean glass (weck) jars
- 500 grams of cleaned fruit, for example strawberries, blackberries or raspberries
- 500 grams of jelly sugar
- A few drops of lemon juice
You can make jam from all kinds of fruits, such as strawberries, blackberries, raspberries and figs. A combination of two or more varieties is also tasty. A large, high pan with a thick bottom is useful when making homemade jam. The jam can sometimes splash, so such a pan reduces the chance that your entire kitchen will be covered with jam.
To ensure that your jam does not become too watery, it is smart to clean (especially soft fruits such as raspberries and strawberries) with a wet tea towel instead of washing.
The jars you put them in are also important: they must be made of glass and can be closed properly. It is best to sterilize the jars so that you can store the jam in a hygienic way later. A simple way to do that is like this:
Place the empty jars (and lids) in a pan of boiling water (don’t take them out until you are going to fill them with jam). Fill the jars with the jam, put the lids on and turn the jars upside down. Because the jam is still hot, the excess air disappears. Let stand for five minutes and let the jam cool down.
– Forest fruit jam: a mix of blackberries, blueberries, raspberries and strawberries
– Apple-cinnamon jam: apples with two tablespoons of cinnamon
– Pineapple basil jam: pineapple with two tablespoons of fresh basil
– Fig-lemon jam: figs with 1 lemon, cut into very thin skins
– Pumpkin ginger jam: pumpkin with 1 teaspoon ginger powder
How to make the jam:
Cut the cleaned fruit into small pieces or puree it in the food processor. Place all the fruit at once in a large, high saucepan, along with the lemon juice and icing sugar. Bring to a boil over medium-high heat, stirring, until the jam is bubbling and boiling.
Keep stirring and after about four minutes turn off the heat. If there is foam on the mixture, skim it off. Fill the jars with the jam and close tightly.
In a cool, dark place, the jam will keep unopened for about six months. Once opened, you can keep the jam in the fridge for up to four weeks.
And then the only question is: what do you do with the jam? A toasted sandwich is nice, but how about homemade scones ? With a bowl of yogurt and some homemade granola ? Or… between these cute PB&J cookies ?
Source: Culy by culy.nl
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