ratioSanitize the jars and lids before starting these paper jams. Wash with hot soapy water and rinse well. Turn the water upside down, then put it in an oven heated to 100C (90C pan) / gas ¼ for at least 20 minutes. In the meantime, put some small dishes in the freezer to prepare for the “Wrinkle Test”.
Sealed jams last up to 12 months. Refrigerate after opening and eat within 3 months.
Gooseberry and CAmomile Jam
Preview 15 mins
cook 25 mins
Make 8 x 228ml containers
2 tablespoons loose cAmomile Tea or Flower
Gooseberry 1.5kg
Lemon Juice 60ml
700 g Sugar
Sterilize the jars and lids and put a few small dishes in the freezer as described above. In 250 ml of boiled water, boil chamomile tea or flowers for 5 minutes.
Wash gooseberries and cut small brown tops. Soften the gooseberry with medium to high heat with lemon juice and extracted tea (both with flowers if used) in a stainless steel saucepan or jam pan with a wide and wide rim. Boil for 5-10 minutes, stirring often, so that the mixture does not stick to the bottom of the pan and burns.
Slowly pour until the sugar slowly melts. Increase heat and boil over high heat for about 10-15 minutes until the thermometer reaches 104C or the rolling boil becomes a more fluffy foam.
If you think you are ready, remove the heat and do a wrinkle test. In a frozen dish add 1/4 teaspoon of jam and put in the refrigerator for 1 minute. Take it out of the refrigerator and push the jammed paper with your fingers. There should be some wrinkles on the surface, similar to when boiled milk forms skin. If there are no wrinkles, place the pan back in a hot place and continue cooking and retest every few minutes until wrinkles come out.
When the jam is ready, remove the foam from the surface, discard it and put it in a sterile hot jar. Clean the rim of the container and seal it immediately.
Raspberry and cacao jam
Preview 10 minutes
cook 20 minutes
Make 6 x 228ml Jar
1.8kg Raspberries
Lemon Juice 60ml
700 g of sugar
Vanilla essence or ¼ tsp vanilla bean paste
1 tbsp cacao bs
Sterilize the jars and lids as described above and place a few small dishes in the freezer. If necessary, gently wash the raspberries and pick out the leaves or branches.
Put the raspberries in a wide and wide stainless steel saucepan or jam pan, add 50 ml of water and lemon juice, stir the fruit often, softening the fruit for about 5-7 minutes under moderately high heat. t Burns on bottom of fan.
Slowly pour until the sugar slowly melts, add vanilla and cacao add. Increase heat and boil over high heat for about 10-15 minutes until the thermometer reaches 104C or the rolling boil becomes a more fluffy foam.
If you think you are ready, remove the heat and do a wrinkle test. In a frozen dish add 1/4 teaspoon of jam and put in the refrigerator for 1 minute. Take it out of the refrigerator and push the jammed paper with your fingers. There should be some wrinkles on the surface, similar to when boiled milk forms skin. If there are no wrinkles, place the pan back in a hot place and continue cooking and retest every few minutes until wrinkles come out.
When the jam is ready, remove the foam from the surface, discard it and place the jam in a hot sterile jar. Clean the rim of the container and seal it immediately.
Strawberry Lemon Marmalade
Preview 15 mins
cook 30 minutes
Make 8 x 228ml containers
5 large beeswax lemons
2 kg strawberryWash and growl
Lemon Juice 250ml
900 g of sugar
Sterilize the jars and lids as described above and place a few small dishes in the freezer.
Squeeze the lemon into long pieces. If you do not have a zester type that can do this, use a vegetable peeler to peel the lemon, scrape the pointed parts with a small sharp knife and chop it into thinner slices.
Set aside 10-12 small strawberries and cut the rest into quarters. In a large wide rim stainless steel pot or jam pan, add 70 ml of water, lemon zest and juice, then mix the mixture, gently stirring 1/4 of the fruit for about 10-15 minutes under moderately high heat. Stick to the bottom of the fan to avoid burns.
Slowly melt the sugar, stir until completely dissolved, then add the rest of the strawberry. Increase heat and boil over high heat for about 10-15 minutes until the thermometer reaches 104C or the rolling boil becomes a more fluffy foam.
If you think you are ready, remove the heat and do a wrinkle test. In a frozen dish add 1/4 teaspoon of jam and put in the refrigerator for 1 minute. Take it out of the refrigerator and push the jammed paper with your fingers. There should be some wrinkles on the surface, similar to when boiled milk forms skin. If there are no wrinkles, place the pan back in a hot place and continue cooking and retest every few minutes until wrinkles come out.
When the jam is ready, remove the foam from the surface, discard it and put it in a sterile hot jar. Clean the rim of the container and seal it immediately.
Peach and Lemon Thyme Jam
Preview 25 mins
cook 30 minutes
Make 8 x 228ml containers
2.5 kg of peaches
Lemon Juice 100ml
6 kinds of lemon thyme
900 g of sugar
Sterilize the jars and lids as described above and place a few small dishes in the freezer.
Cut a small cross at the bottom of each peach and boil for 5 minutes in a bowl of boiled water. Drain, peel, cut off the flesh around the stone and cut into 1 cm pieces.
Put the fruit in a wide and wide stainless steel pot or jam pan, add lemon juice and lemon thyme, and soften the peach under moderately high heat for about 10-15 minutes. Stir frequently to avoid burning on the bottom of the pan.
Slowly pour until the sugar slowly melts. Increase heat and boil on high heat for about 10-15 minutes until reaching 104C on the thermometer or the rolling boil becomes a heavier, swollen foam.
If you feel ready, remove the heat and perform a wrinkle test on the soft jam. Put 1/4 teaspoon of jam on an antifreeze plate and place in the refrigerator for 1 minute. Take it out of the refrigerator and push the jammed paper with your fingers. Jam should be heavy and solidified, and pick it up with your fingers and fall very slowly. If there are no wrinkles, place the jam again in a hot place and continue cooking and test again every few minutes until wrinkles develop.
When the jam is ready, remove the foam from the surface, discard it, remove the lemon thyme stem, and put the jam in a hot sterile jar. Clean the rim of the container and seal it immediately.
Kylee Newton is the owner of Newton and Pott and the author of The Modern Preserver (Square Peg, £ 25). To order a 22 pound copy, go to guardianbookshop.com.
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