This is one of the best jams I have made so far. Simply defrost a 500g pack of Tesco frozen strawberries and a 500g pack of Tesco frozen mango chunks and add to a large pan. Heat gently then add 1kg of jam sugar (the kind with pectin added) and the juice and rind of two limes. Bring to the boil, stirring all the time and simmer until setting point is reached.
There are various ways of determining when this happens: the temperature will reach more than 105 degrees C if you like a more scientific approach. Alternatively add a spoonful of jam to a saucer that has been chilling in the freezer for a few minutes. If the jam surface wrinkles as it cools then it is set.
Once you have made jam a few times you will know when it is ready. The appearance of the jam transforms magically - looking glassy and mysterious, like church windows. Once ready add a slug of Cointreau (helps to preserve the jam and adds flavour too).
Pot the jam in the usual way. That is put six small clean jam jars and lids in a low oven for a few minutes. Lift them out carefully and put on layers of tea towel as they will be hot. Ladle in the jam - with the help of a jam funnel if you have one (available from Wilkinsons, Robert Dyas, Lakeland etc) until full to the top. Then put on the lid immediately and tighten. Allow to cool then store in a cool place. Once open store in the fridge.
There are various ways of determining when this happens: the temperature will reach more than 105 degrees C if you like a more scientific approach. Alternatively add a spoonful of jam to a saucer that has been chilling in the freezer for a few minutes. If the jam surface wrinkles as it cools then it is set.
Once you have made jam a few times you will know when it is ready. The appearance of the jam transforms magically - looking glassy and mysterious, like church windows. Once ready add a slug of Cointreau (helps to preserve the jam and adds flavour too).
Pot the jam in the usual way. That is put six small clean jam jars and lids in a low oven for a few minutes. Lift them out carefully and put on layers of tea towel as they will be hot. Ladle in the jam - with the help of a jam funnel if you have one (available from Wilkinsons, Robert Dyas, Lakeland etc) until full to the top. Then put on the lid immediately and tighten. Allow to cool then store in a cool place. Once open store in the fridge.
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| Bubbling away... |
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