Jams and marmalade are a great way to preserve fruit and they make excellent gifts to give to friends and family. The different between jams and marmalade are that jams contain the pulp and juice of the fruit where as marmalades are made generally with citrus fruits where the juice and the peel are used to make the marmalades.
Depending on the type of fruit you use to make the jam or marmalade the amount of sugar in the recipe would have to be altered so that the jam/marmalade sets. The jam/marmalade sets due to a chemical reaction that happens when the pectin and the acidity from the fruit reacts with the hot sugar. This reaction allows the jam/ marmalade to set when it cools down. This is my lemon juice and peel is added to some jam recipes as more pectin and acidity is needed to set the jam.
This is a Marry Berry recipe, which means it is a tried and tested recipe so it will work all the time. Freshly made strawberry jam goes especially well with a Victoria sponge or scones.
500g Granulated Sugar
Juice of half a Lemon
1. Start by washing, hulling and cutting the strawberries. Then place the strawberries and lemon juice in a heavy bottom pan and heat for 5-7 minutes until the strawberries start to soften.
2. Then add the sugar. Keep on heating until the sugar is dissolved and the liquid starts to become clear. Then boil for 5 more minutes.
3. To test if the jam is ready, place a bit of the jam on a cold plate. After a minute touch the jam with your finger. If the jam crinkles and separates the jam is ready.
4. Set the jam off the heat and leave to cool for 10 minutes.
5. Transfer the jam into sterilised jars.
This is a nice, sweet, tangy marmalade which works well on toast, bread and butter pudding and even when mixed in with buttercream. Homemade jams and marmalades are great homemade gifts.
1.2kg Granulated Sugar
Juice of a Lemon
1. Cut the oranges into very small pieces and place into a heavy bottom pan. Add the water and lemon juice Place the pan on the hob and heat.
2. Bring to the boil and then simmer for 2 hours.
3. Keep an eye on the mixture as it can easily burn due to the high sugar content. When the starts to thicken remove from the heat.
4. To test if the jam is ready, place a bit of the jam on a cold plate. After a minute touch the jam with your finger. If the jam crinkles and separates the jam is ready.
5. Once the marmalade has cooled pour into sterilised jars.