All posts filed under: Jams

Raspberry Jam

1 1kg of raspberries will make approx. three, 300ml jars. Ingredients 1 kg of freash seasonal raspberries (July-September). 300 gr of raw cane sugar or honey. 200 ml.water The juice of half a lemon. Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin Directions Clean, the raspberries and place them in a blender. Blitz them for 10-15 seconds so they turn into a liquid pulp. Press the blended raspberries through a food-mill. This will prevent most of the pips (of which there are many in raspberries!) from proliferating the jam. Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven until warm (five minutes or so). The heated sweetener will prevent the jam from caramalising and will help retain the fresh colour of the raspberries. If using honey heat the powdered pectin and citric acid in a pot. Add the lemon juice to the squeezed raspberry juice and bring the mixture to a rolling boil. When the juice has reached a rolling boil add the heated sugar (or …

Strawberry Jam

  1 1kg of strawberries will make aprox. five, 300ml jars. Ingredients 1 kg of freash seasonal strawberries (June-July). 300 gr of raw cane sugar or honey. The juice of half a lemon. Pectin and citric acid added according to instructions on the leaflet. Marmello 1 or Pomona Universal Pectin Directions Clean, hull and cut the strawberries into two. Crush the strawberries with a masher until they begin to release all their juices – aim for 90% juice and 10% pieces of strawberries. Alternatively push the strawberries through a food-mill. Add the lemon juice. Heat the strawberries and lemon up and cook until softened – no longer than five minutes. Mix the pectin, citric acid and sugar in a baking tray and heat up in the oven for five to ten minutes. If using honey heat the powdered pectin and citric acid in a pot. When the strawberries are soft add the heated sugar or honey, pectin and citric acid and stir until it has all melted evenly in the jam. Bring the mixture to a rolling boil …

Raspberry Coulis

The beauty of a coulis is that the juice of the berry is consumed raw meaning that all of the berry’s fabled nutrients, especially it’s high vitamin C content, are retained. The only difference between a coulis and a jam is that the fruit is not boiled and there is no added pectin to help the juice set. The easiest way for the home cook to preserve summer coulis is by freezing it in a freezer bag and desfrosting it during  the long, dark days of winter when fresh vitamin C is in short supply. Ingredients Fresh raspberries. Honey – or maple syrup – or light cane sugar. Directions Thoroughly wash the freshly picked raspberries under cold water. Place them in a blender and blitz until they have turned into a liquidy pulp – no more than 10-15 seconds. Pour the juice into a food-mill and squeeze as much of the juice out as possible so that only the pips remain behind in the food mill. If you want a juice completely free of any pips you …