Notes!
In general jam is made with equal parts fruit and sugar. Lemon juice or apples added may provide easier setting for fruits that have low pectin (setting ability). Commercial pectin is available online from Jars.ie (Apfelpektin) or in some supermarkets as ‘Certo’. Jam sugar available in supermarkets contains pectin and nothing further is needed. Sugar substitutes such as Splenda, Stevia or Erythrol may be used instead of sugar. Replace sugar in the ratio on the packet. Stevia is usually twice as sweet as sugar and is much lighter.
CLASSIC BERRY JAM
Ingredients:
1kg Jam Sugar
1kg Raspberries/Blackberries/Tayberries/Boysenberries/Loganberries
Method:
Add all of the raspberries into a Saucepan and crush with a potato masher. Add the Jam Sugar and stir over a low heat until all of the sugar is dissolved. Increase the heat to high and bring the mixture to a rapid boil. Continue to stir and boil until the mixture reaches 105°C.
Cool slightly and transfer to warm sterile jars leaving about 1cm space between the lid and seal. Finally, process your jars for 5-10 mins in water bath.
Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month.
