We like Jam, but we love homemade jam. Especially the way my great grandma used to make it. Her strawberry jam would have big chunks of strawberry and it was always a treat to get that piece. I have made homemade jam for a long time and I am finally happy with this super simple recipe which works for 99% of fruits.
We went to a pick your own farm at the weekend and I just knew we had to turn the delicious strawberries and plump gooseberries into jam so we could savour the flavour for longer. We also made apricot jam but we had to pick the apricots up in Aldi.
- 400g Fruit. This can be anything from strawberrys to plums. Ensure they are hulled/peeled/de stoned as needed.
- 400g Granulated Sugar.
- 1 knob Dairy and Soya free butter.
- Prepare your fruit.
- Place a small plate into the freezer. Clean your jars with hot soapy water and then place into a low oven to keep warm.
- Into a large, heavy saucepan or Maslin pan add your fruit. If using strawberries or raspberries use a potato masher to crush to your desired consistency.
- Add the sugar. For less juicy fruits add 70ml water.
- Heat over a medium heat until the fruit has softened and the sugar has completely dissolved.
- Increase the heat and boil for 8-10 minutes or until the jam is at a rolling boil which can not be stirred down.
- Remove the plate from the freezer and add a small drop of jam to the plate. Leave for 1-2 minutes and then push the jam with your finger to test the consistency. The jam should wrinkle.
- Remove the jars from the oven and carefully ladle the jam into the jars.
- Screw the lids onto the jars whilst the jam is still hot. This helps to seal the jars.
- Allow to fully cool. If the lid will compress the seal hasn’t formed and the jam will need to be consumed within 2-3 weeks and stored in the fridge. If the lid will not compress then it is safe to store in the cupboard for upto 1 year.