When there are second season strawberries and raspberries in the market rush to make this sunny, zesty, zingy preserve. “Strawberries and cream” that eternal combo means that it is heavenly dribbled over “syrniki” sweet cheese pancakes or just as good: on buttered muffins and crumpets where it oozes into the holes.
This is an unset jam cooked very briefly and therefore keep in the fridge (2-3 months) or water bath it.
Continue reading “Strawberry, raspberry and ginger conserve”Scooping out Apricot pieces from tins of South African apricot jam that my grandmother used to always have is a taste of childhood and perhaps that is why apricot jam has a special place in my heart. I adore apricot jam and this version I think is glorious.
Continue reading “Apricot, Lime & Vanilla Jam (No Refined Sugar)”Flat white peaches ooze and drip peachiness; smelling like peaches did in childhood holidays. They peel like a dream and miraculously retain their fleshiness when cooked – magical fruit indeed. A light sprinkling of cardamon seeds is just enough to complement them in this blushing pink jam which is all you need with a sourdough toast, sharp spreadable goat cheese and hot coffee type summer breakfast.
for 7-8 200ml jars
1kgs cut pieces of peach flesh (from approx 1.25 kgs flat white peaches)
1 lemon, juiced and the rind saved to add to the jam
1/2 litre of apple juice from boiled whole quartered sour apples such as Granny Smith, passed through a fine cloth
900g sugar
Cardamon seeds, slightly crushed, 1 teaspoon of the inner black seeds
Step One: Make a syrup by lightly boiling (five minutes) the sugar, apple juice and lemon. Leave to cool and add the peach pieces and macerate overnight.
Step Two: Boil to a rolling boil until setting point – which will take 20-30 minutes depending on your pan and the liquid in the peaches (I measure on a jam thermometer until 105C and test for set on frozen plates too) . Remove the lemon rind pieces and jar in sterilised jars following the Jam Sessions – Rules for making jam.
