My main problem was that it took a long time to thicken up. Reading about jam making since then, I have wondered if adding the sugar later might have helped or perhaps it was because I use less sugar than most recipes recommend. I have also read that ripe fruit has better pectin for setting than overripe fruit so maybe my fruit was too mushy. I think it might have taken almost 2 hours which seems crazy on Christmas Eve. At 7pm I was ladling the jam into jars and quite relieved to have them done.
As I still have much to learn, I am sharing some useful advice about jam making:
- The science of jam making at I'd Much Rather Bake Than...
- Advice from a seasoned jam maker at CityHippyFarmGirl
- A description of how jam looks when ready at BBC Good Food
- Maggie Beer talks about how she lets hot jam do the sterilising of the jars
- Suggestions on making single jar of jam and general jam advice from The Kitchn
- Jam making primer at Fig Jam and Lime Cordial
Tea Time Treats with Jane of the Hedgecombers. This month the theme is Toast, On Toast and Toasties. (And thanks to Jane for featuring my lego biscuits on the Lunch Boxes Tea Time Treats round up)
More jam recipes on Green Gourmet Giraffe:
Apricot, nectarine and vanilla jam
Makes 6 jars (approximately 1 cup each)
1 kg apricots
1 kg nectarines
2 scant cups castor sugar
2 vanilla pods
juice of 1 lemon
Stone and dice fruit. Mix with remaining ingredients and gently simmer until fruit drops off the spoon in rather than runs off as a liquid (or when you place a spoonful on a chilled saucer you can run your finger through and leave a clean line rather than jam pooling back). It took me about 1 1/2 to 2 hours. Bottle jam using this method or your own way (such as the dishwasher). Keeps about 6 months to 12 months.
On the Stereo:
Ivor Cutler Radio Clash Special 2006