eat your breakfast

AUTUMN JAM

autumnjam

From glorious warming pies and crumbles, to tasty compotes, chutneys and pickles, there are many ways to enjoy the delicious mixture of fruits that are ready to harvest in October. However, we know of no simpler way to enjoy and savour the flavours of crisp autumn sweetness than a jar of homemade jam.

We used plums and apples for this recipe, but feel free to use whatever autumn fruit you have in the larder such as pears and blackberries.

INGREDIENTS

1 kg plums, stoned & quartered
1 kg Bramley apples, peeled, cored and roughly chopped
Juice of 1 lemon
1.8 kg preserving sugar
600mls water

METHOD

Place water, lemon juice, plums and apples into a preserving pan. Bring the boil and then and simmer until the fruit is soft. Make sure you stir occasionally to prevent the jam from sticking to the pan.

Add the sugar and stir until it is dissolved. Do not allow the mixture to boil at this stage.

Now it’s time to bring the mixture to a hard boil. Do this until the jam has reached setting point. Take the mixture off the heat and test on a chilled plate by placing a teaspoonful on plate – draw your little finger through the jam and see if it wrinkles. If it does, the jam is reached the desired setting point. If not, put it back on the stove and reboil. Keep repeating until setting test is achieved.

Ladle the jam in sterilised jars. It’s a good idea to use a funnel at this stage to prevent any unwanted burns. Cover with waxed paper and seal the lids tightly.

Store in cool, dry place until ready for use. Keep in fridge once opened.

*Best served with lashings of real butter on a hot slice of crusty sourdough bread, and a hot cup of your favourite tea.

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