Jam is one of those things you have to keep in the house. When you think of good foods like turkey sandwiches, scones, toast, trifle, spongecakes, jam really ought to be a food group in itself. This year, I decided to make a few batches of jam and give them to family as gifts. Unlike with biscuits or cake (foods that don't make it past Christmas day), every time your loved ones stick a knife in your homemade jam, they'll think of you.
Jam is surprisingly dead easy to make. If you find good quality fruits that are more or less unripened, you really only need 3 ingredients: fruit, sugar and lemon juice. You can add spices or infuse your jam with things like citrus zest or ginger. You can even play around with consistency by putting in some ripened fruit or simmering for shorter or longer.
I decided to make two batches: fig jam, and strawberry and ginger jam. You need unripened fruit because they contain a higher level of pectin, a natural setting agent. Figs are really ripe this time of year so I used the firmest ones I could find. Somehow they made a nice, thick jam. Both jams were delicious and all up took around a day to make.
Fig jam
You'll need:
1kg figs
500g castor sugar
Juice of 1 lemon
Glass jars
Preheat the oven to 110̊C.
Place jars in the oven to sterilise. Place the lids in too if they're oven-safe. Otherwise, put them in boiling water while you make the jam.
Quarter the figs and coat well with caster sugar in a large bowl. Keeping the excess sugar, cover and place in fridge until the juices come out (at least 6 hours).
Transfer to a deep pot and place on a medium heat.
Once the sugar is melted, remove the fruit and simmer the syrup for 10-15 minutes.
Return the fruit to the pot and simmer for about half an hour, stirring occasionally.
When it is thick and jammy, take your jar out of the oven and spoon the jam in while the jar is hot. Put the lid on immediately and leave it to cool. Once cool, store in fridge.
Makes around 1 litre.
Strawberry and ginger jam
You'll need:
1kg strawberries
1kg sugar
2 tablespoons ginger, sliced lengthways
Juice of 1½ lemons
Glass jars
Preheat the oven to 110̊C.
Place jars in the oven to sterilise. Place the lids in too if they're oven-safe. Otherwise, put them in boiling water while you make the jam.
Halve or quarter them and place in a deep pot.
Place sugar and ginger in the pot.
Place the pot on a medium heat and stir until the sugar is melted.
Once melted, bring to the boil and gently simmer for about half an hour, stirring occasionally. During this time, taste it regularly and take out the ginger when it's infused to your liking.
Add lemon juice.
When it is thick and jammy, take your jar out of the oven and spoon the jam in while the jar is hot. Put the lid on immediately and leave it to cool. Once cool, store in fridge.
Makes around 2 litres.
Enjoy!
