Got a great recipe? Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed. Copyright © 2018 Windmill Hill Fruits Ltd. All rights reserved. When I started to create jams with my frozen summer’s haul, I was of two minds: Mostly, I loved having the luxury of combining so many fruits. If the fruit or juice was frozen in the proper measurements for a batch of jam or … What goes into your jars is what you get out of them, so use the best fruit you can find. Cooking Delia's Christmas Cake in a fan oven. Visit our sister site Cheap Family Recipes for other creative ways to feed a family on a tight budget. On the outside of the freezer bag, jot down not just the fruit it contains, but the weight and the date you froze it, along with anything else you might want to remember, like where you picked it or who gave it to you. If the mixture runs very slowly and it has substantially thickened, it’s done. To test your jam for doneness: Remove the mixture from the heat. JavaScript seems to be disabled in your browser. How about submitting it to appear on Thrifty Lesley! 2 pounds frozen plums . First of all, I remove the leaves and any insects crawling about in the bowl. If you click and buy anything, I may get a small commission on the purchase. Blackcurrant & elderflower jam: Add 2 tbsp of elderflower cordial to the fruit pulp and sugar. My mixed berry jam, also known as jumble berry jam, is probably one of my favourite jams, richly coloured and packed full of intense rich berry flavours. You’ll need a sugar thermometer for this recipe. 1) I will be using frozen blackcurrants. Stir frequently toward the end of the cooking process and turn down the heat a bit if needed.) Place the fruit into your non-reactive pan and heat on medium-low until thawed. The camellias are finally blooming. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. I cool them a bit as I don’t want the steam to condense on the lid and drip onto the top of the jam, encouraging mould. Retrieve the spoon and hold it vertically. We use cookies to ensure that we give you the best experience on our website. Or you could seal them straightaway and turn them upside down. All Rights Reserved. Spiced blackcurrant jam: Infuse a cinnamon stick and star anise in with the boiling jam. Do you need, or want, extremely cheap meals, to eat for 50p a day for a bit, or even longer? Blackcurrant & lavender jam: Add 1 tsp of fresh or ½ tsp dried lavender flowers to the sugar and fruit pulp. Leave to cool for a few minutes then pour into hot, clean jars and seal immediately. Assuming you can find some, here’s a fab recipe for home made blackcurrant jam. Stir every now and again to prevent the pulp sticking and burning. So if a professional jam maker jumped off a bridge, would I jump off a bridge, too? Stir gently to distribute the fruit, then ladle into sterilised jars. Add the sugar and juice of the lemon bring to the boil and cook until the jam reaches 105°c on a sugar thermometer. I remove any bad bits from strawberries. One 600g packet of berries, with sugar and lemon juice will make about 800g of jam, which is three small jars or about 3 cups. Return the spoon to the freezer and wait 3 minutes. And you can find detailed information about freezing other types of fruit here. 2 pounds sugar Yes. Mixed Berry Jam. Cherry Rhubarb Jam with Ginger & Honey (No Refined Sugar). It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. Doing it this way means you won’t end up with sad, pulpy bits of skin floating in a mess of juice. Transfer the mixture to your jam pan, bring to a gentle boil, and cook to the setting point. More uses for your wonderful home made jam, Something old and something new. In a classic summer pudding like this wonderful looking example from Delia Smith, They are easy to grow, not needing much looking after and reward you with 10-15lbs of fruit, per bush, per year. The skins need to be soft. I usually use 60%-75% of the weight of the fruit, depending on how much pectin it has (less pectin = more sugar) and how sweet it is to start. Oh! For example, I freeze figs in sugar syrup to retain color and texture. (I squeezed them and then candied the peels.).