Jam, Jam and more Jam!

It seems that word is out….I’m a girl who can jam! Just before Christmas my lovely painter Bryan sent me a text asking if I’d like some apricots from his tree for cooking. Of course, I said I’d love some. He delivered heaps of apricots, about 3.4kg once they were stoned and cut up! So of course I was thinking jam. The jam came out beautifully and the many jars were distributed amongst friends and family.

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But them the lovely CA from Mummy Asks work asked if we could save her from her garden stress by taking some produce. There were bags of cherry tomatoes, cucumbers, lemons, limes (margarita town) and nectarines. Plus I got to eat sun warmed strawberries and raspberries straight from the bush. Lucky me! Even between Mummy and Mr Ask, I couldn’t eat nearly two kilos of nectarines in a few days so I was on the jam again!

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People seem a little frightened of jam but it couldn’t be easier!

1. Put two saucers in the fridge, don’t forget or you’ll kick yourself later! Wash and stone the fruit but leave the skin on, it will help the jam set.
2. Use a heavy based saucepan that is bigger than you need, ideally the jam should only take up 1/3 of the pot.
3. Add the fruit, sugar and lemon juice to a gentle boil, stirring often. Boil for 20-40 mins. You want a bubbly boil but not huge volcanic eruptions. If the fruit is  not broken down enough, give it a little squish with a masher until it’s at your desired texture
4. After 20mins start testing to see if it set by putting 1/2 tsp of jam on the edge of one of your cold plates. I’d it runs keep going, if it wrinkles it’s done. If it’s not done, wipe the plate and return to the fridge and use the other plate for the next test. Test every 5 mins till done.
5. Once at setting point allow to cool for a few minutes before pouring into hot sterilized jars. Cap while still warm. Store in fridge once opened.

What if it doesn’t set?

• You can add an extra 1/4 cup of lemon juice and keep cooking for 5-10mins or put 1/2 a packet of Jam Setta (available in the supermarket) and keep cooking for 5-10. If you need to nip to the shop for supplies, just turn the jam off and reheat on return.
• Be careful not to burn or caramelize the sugar by cooking it for too long, you’ll end up with a yummy goop but it won’t be jam! You know it’s gone to far when it smells or tasted burnt or it’s very dark and taste caramelly.

EDIT: This was featured on Cook My Way  9/10/2013

Check out my dried apricot jam recipe. Are a you a jam lover? Have you made your own? Would you give it a try? Let me know here in comments or on Facebook xxxxx