BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
EASY STRAWBERRY JAM
Steps:
- Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
- Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
JAM JAM COOKIES
These are so delicious. I love the taste of raspberry jam in these. The kids go nuts over them. the secret to the chewiness in the cookie, is the syrup.
Provided by CookingMonster
Categories Dessert
Time 30m
Yield 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Mix in order.
- Chill dough in fridge for about half an hour, as they roll out easier that way.
- Roll out and cut cookies in circles.
- Put one piece of dough down on cookie sheet, place a 1/2 teaspoons of jam on, and then cover up with another circle of dough on top, sealing edges.
- Bake about 15 minutes in a 350° oven until golden brown.
- Yields about 24 cookies.
ANY FRUIT JAM
Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients, and cook until thick. That's it. Store it in the fridge, where it will keep at least a week. Your breakfast just got way more delicious.
Provided by Mark Bittman
Categories condiments
Time 1h
Yield About 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
- After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
- Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
- Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.
BASIC SPONGE PUDDING
This is a good stand-by, where you can ring the changes with the variations, really you can use whatever you have on hand. The measurements are in ounces for dry ingredients. It can also be steamed in a well buttered dish covered with grease proof paper and aluminium foil, stand in a pan of boiling water to reach 3/4 up the side of the basin, and steam for 1 1/2 hrs. This is from my well used, dog-eared book, Good Meals On A Small Budget.
Provided by Angela Sara
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven Gas 4/355F degrees.
- Well butter 2 1/2 to 3 inch deep pie dish.
- Cream together the butter or margarine and sugar.
- Add eggs one at a time with a little flour until smooth.
- Add remaining flour, baking powder (if used) and salt, beating well.
- Add the milk, and beat again.
- Pour mixture into dish and smooth the top.
- Bake for 40 to 50 minutes until well risen and brown.
- Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
- Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
- Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
- Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
- Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
- flour, sieving it with the flour.
- Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
- Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.
EASY JAM SPONGE
Bake a simple and satisfying family pudding using our easy jam sponge recipe - it only needs a handful of ingredients and 30 minutes to make
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
- Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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BASIC JAM RECIPE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
5/5 (2)Total Time 40 minsCategory Jams & PreservesCalories 695 per serving
- Wash the jars in hot soapy water and either put in a roasting tin and sterilise in the oven at 160C/fan 140C/gas 3 for 10 mins, or put upside down in the top of the dishwasher and run a hot wash without detergent. The jars need to be warm when filled so time this carefully. Put a saucer in the freezer. You will need this for checking if the jam is set.
- Prepare your fruit by chopping into evenly sized pieces. Put in a large heavy based pan with the lemon juice and sugar. Add flavourings of your choice tied up in a muslin bag if necessary. If you are adding liqueur this is stirred in at the end.
- Heat the fruit and sugar gently, stirring until the sugar has dissolved, then increase the heat and bring to the boil. Keep the jam at a good boil, stirring, until setting point of 105degrees C is reached on your digital thermometor. Or use the wrinkle test, see Tips and Faq's
- Skim off any excess scum from the surface of the jam using a slotted spoon, then stir in a knob of butter to remove any residue. Cool the jam for 10-15 mins, then stir to distribute the fruit evenly and ladle into the warm jars, using a jam funnel if you have one.
HOMEMADE JAM RECIPES FOR BEGINNERS | KITCHN
From thekitchn.com
- How To Make Basic Fruit Jam Without Pectin. I suggest starting here with this basic recipe. You can use almost any fruit for this jam, and it relies on ingredients you probably already have in your kitchen.
- Apricot-Vanilla Bean Jam. Vanilla not only lends its signature aroma to this orange-hued jam, but it also contributes flecks of vanilla bean that make it extra eye-catching.
- Wild Plum Jam. If you’re lucky enough to have access to wild plums, this is exactly what to do with them. However, any variety of plums will do. Credit: Emma Christensen.
- How To Make Easy Chia Jam with Any Fruit. Chia seeds are used as a thickener in this jam and add a dose of healthy fat, fiber, and protein, too. Credit: Apartment Therapy.
- Mission Fig Jam. This deeply flavored jam calls for dried figs rather than fresh, which means you can make it all year long. Credit: Ghazalle Badiozamani.
- How To Make Sweet-and-Savory Tomato Jam. Tomatoes might not be the first thing you think to turn into jam, but they deserve your attention. This jam is great served alongside your favorite cheese.
- Triple Berry Quick Jam. This triple berry combo of raspberries, strawberries, and blackberries is the perfect choice if you’re indecisive and can’t pick which summer berry to use.
- Onion-Thyme Jam. Thyme lends an earthy, lightly floral note to this savory jam. Try it on a crostini or spooned over grilled chicken. Credit: Joe Lingeman.
- Quick Cherry Jam. If you’re craving cherry jam but fresh cherries aren’t available, this recipe is just as successful with frozen fruit. Credit: Joe Lingeman.
- How To Make Easy Freezer Peach Jam. Storing this jam in the freezer means you don’t have to bother with traditional canning and preserving, which saves you one big step.
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