Jam
Jam Recipes
My Travelling Kitchen
Kimberly Parsons
Jam
My Travelling Kitchen
Kimberly Parsons
Jam
Fig Jam Plum Jam Melon Jam Apricot Jam
My Travelling Kitchen
Kimberly Parsons
Jam
Fig Jam Makes about 1.5 liters Ingredients 2kg ripe figs 250ml water 800g caster sugar Zest and juice of one lemon (optional) Method Remove hard stem and any blemishes. Put in a large pan with the water and cook on a medium heat for about 15 minutes. Add the sugar and zest if using and cook on low for an hour or so, stirring frequently. When it's the right consistency, blend or leave as is and jar.
Plum Jam Makes 1.2 liters Ingredients 1.2kg plums 125ml water 550g caster sugar Grated zest of 1 lemon Method Wash the plums, quarter and discard stones. Put them in a sturdy pan with the water and cook for about quarter of an hour to soften, stirring with a wooden spoon to prevent sticking. Add the sugar and zest and lower the heat as much as possible. Simmer for another hour until it is thick and won't run down a plate but slides with a bit of resistance! If you wish blend with a hand blender.
Melon Jam Makes about 1 litre Ingredients 1kg skinned cantaloupe 125ml water 700g caster sugar Juice of 2 lemons & zest 1 tbsp good brandy Method Seed the melons and cut into chunks then bring to the boil with the water in a sturdy pan. Cook for about 15 mins to soften and then add the sugar, lemon zest and juice and simmer gently for at least an hour. Stir regularly to prevent sticking. When the jam has achieved a desirable consistency (though it won't ever get really thick) stir in the brandy and remove from the heat after a minute. Blend if you want a smooth jam.
My Travelling Kitchen
Kimberly Parsons
Jam
My Travelling Kitchen
Kimberly Parsons
Jam
Apricot Jam Makes 1 liter Ingredients 1 kg very ripe apricots 4 nectarines, peeled and stoned 500g caster sugar 120ml water Method Add the apricots, water and sugar in to a wide pan and heat gently whilst stirring. Once the sugar has dissolved add the nectarine and bring to the boil, continuing to stir. The right consistency should have been reached after about half an hour, test on a cool plate. If the jam is the right thickness, jar and seal.
My Travelling Kitchen
Kimberly Parsons
Jam
My Travelling Kitchen
Kimberly Parsons