Jam making is fun and simple to do – and what you make now will last you through to winter, so be a little jammy and get making it early!
Mango & Passion Fruit Jam
A delectable tropical jam, delicious in cakes, on toast, spooned over natural yoghurt and served as a compôte with a crisp buttery biscuit. Use as a filling for the lovely coconut-lime cake recipe.
INGREDIENTS
2kg (4½lbs) ripe mangoes, about 6 medium
500g (1lb2oz) Tate & Lyle Fairtrade Jam Sugar
225ml (8floz) passion fruit pulp, about 10 passion fruit
4 tbsp lime juice
You will also need some lidded jam jars and labels.
HOW TO MAKE THIS RECIPE
Peel the mangoes, slice off the ‘cheeks’ and remove the rest of the flesh from the cores then cut into 1cm (½”) dice. Put them in a plastic bowl, sprinkle over the Tate & Lyle Jam Sugar, cover and leave at room temperature for 2 hours or overnight to allow the mangoes to release their juice.
Put 2 small plates in the fridge or freezer in readiness for testing the jam.
Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.
Transfer the mango mixture into a preserving pan, place over a low heat and stir to dissolve the Tate & Lyle Jam Sugar for about 5 minutes, stirring occasionally. Add the passion fruit, increase the heat to high, stirring from time to time to stop the fruit from sticking to the pan. Cook for 15-20 minutes until the jam starts to thicken, skimming off any froth. Test that it’s ready by putting a teaspoon of the mixture onto one of the chilled plates and allow it to cool. The jam is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it’s too liquid, continue boiling the jam and retest in a few minutes.
When the jam is ready, stir in the lime juice, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in a cool dark place for up to one year.
To ring the changes and add some zing to the jam you can stir in: Finely chopped stem ginger, a splash of white or dark rum
Rhubarb & Vanilla Jam
Not only is this rhubarb jam perfect for toast and as a sponge cake filling, it’s also delicious added to an apple crumble or pie, folded into whipped cream to make a fool or spooned over ice cream for a simple pudding.
INGREDIENTS
2kg (4½lbs) rhubarb, washed, trimmed & cut into 2.5cm (1”) lengths
1.8kg (4lbs) Tate & Lyle Fairtrade Jam Sugar
100ml (3½floz) lemon juice, about 2 lemons
200ml (7floz) orange juice, about 2 medium oranges
2 vanilla pods, split lengthways
You will also need some lidded jam jars and labels
HOW TO MAKE THIS RECIPE
In a large bowl layer the rhubarb and the Tate & Lyle Jam Sugar together, finishing with a layer of sugar, then pour over the lemon and orange juice. Cover and leave for 2 hours or overnight at room temperature to draw out the rhubarb juices.
Put 2 small plates in the fridge or freezer in readiness for testing the jam.
Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.
Transfer the rhubarb-sugar mixture to a preserving pan and put over a low heat for 10 minutes to dissolve the sugar, stirring occasionally. Bring to the boil, add the vanilla pods and boil rapidly for about 25-30 minutes stirring from time to time to stop the fruit from sticking to the pan until the jam starts to thicken, skimming off any froth. Test that it’s ready by putting a teaspoon of the mixture onto one of the chilled plates and allow it to cool. The jam is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it’s too liquid, continue boiling the jam and retest in a few minutes. This is a softly set jam.
When the jam is ready, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in a cool dark place for up to one year.
To ring the changes and add some zing to the jam you can stir in: Finely chopped stem ginger instead of the vanilla pods, ground cinnamon or a generous grating of nutmeg instead of the vanilla pods, seville orange juice instead of orange and lemon juice, a splash of grenadine to enhance the colour, a splash of Grand Marnier or Cointreau.
Pomegranate Jelly
Terrific when combined with some extra virgin olive oil as a dressing for poultry, meat, feta or tabbouleh salads, it also makes a vibrant and beautiful topping for the pomegranate cheesecake recipe.
INGREDIENTS
1.2L (2pts) 100% pure pomegranate juice not from concentrate
1.15kg (2½lbs) Tate & Lyle Fairtrade Jam Sugar
6 tbsp lemon juice, about 1½ lemons
350g (12oz) pomegranate seeds, about 2 pomegranates
splash of grenadine syrup, optional
You will also need some lidded jam jars and labels.
HOW TO MAKE THIS RECIPE
Put 2 small plates in the fridge or freezer in readiness for testing the jelly.
Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.
Combine the pomegranate juice and the Tate & Lyle Jam Sugar in a preserving pan over a low heat for 10 minutes until the sugar has dissolved. Stir occasionally.
Continue cooking over a lowish heat for about 1¼ hours until reduced to a thick syrup. Don’t boil the mixture or you will lose the lovely colour of the juice. Add the lemon juice and pomegranate seeds and cook for a further 10 minutes. The jelly is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it’s too liquid, continue cooking the jelly and retest in a few minutes. This is a very softly set jelly.
When the jelly is ready, add a splash of grenadine, if using, to enhance the colour, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in the fridge for up to 3 months.
To ring the changes and add some zing to the jelly you can stir in: a splash of vodka, a splash of rose water or orange flower water, pine nuts or peeled pistachios.
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