Shelli’s Jam recipe

Shelli’s Jam recipe

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The email below was sent by Shelli to one of the readers who wanted to know her recipe for making blueberry jam

Hi Lance,

Oooh – you are a brave man venturing into jam making. I have only ever made strawberry jam and it’s a bit unnerving trying to figure out when it’s set and ready to take off the heat. But I had an absolute blast making it and think its definitely worth the effort. The most time-consuming will be taking the stalks off the mulberries, but some research online says you can freeze them overnight on a baking tray and the stems will pop off!

There seem to be a lot of recipes – you basically need the fruit, pectin and sugar. Mulberries and sugar you will have, and you can add some lemon juice to provide pectin (which helps the jam set). The recipe I like the most suggests:

2 cups tightly packed mulberries
1 and a half cups of sugar
2 teaspoons of lemon juice
Grated rind (zest) of one lemon

This makes 2 cups of jam – double the recipe or triple it, depending on how much fruit you pick!

Place cleaned and de-stemmed fruit in a bowl and mix thoroughly and leave in the fridge overnight. The fruit will release its juices and mix with the pectin in the lemon juice, which makes for easy setting.

Next day, place the mixture in a pot on the stove and stir on a low heat for ten minutes until the sugar has mostly dissolved. Bring to a rolling boil (this is a boil that cannot be stirred down and keeps boiling as you stir). Stir for about one minute and then remove from heat. Take a spoonful of the jam and place it on a saucer, wait a minute and then push it with your finger. If it gels and moves easily and “wrinkles”, then it is done. If not, place back on the heat for a while longer.

Take off the heat when done and leave for ten or fifteen mins. Some “foam” will rise to the surface. Skim as much as you can off with a soup ladle and discard.

Take new or old jam jars and wash in warm soapy water or in the dishwasher. Place in a hot oven for ten mins or until you are ready to use them. Spoon the jam into the jars, seal them tightly and turn them upside down. After ten mins, you can turn them the right side up again.

Let me know how it goes!!!


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