I decided that this year I would challenge myself a bit more with food. Make a few things that had previously scared me. High on that list is {was} jam.
Seriously folks, this is so easy. I don’t know WHAT I was scared of!
I decided to give it a go when I received a HEAP of plums and nectarines in my CSA box. There is no way I was going to eat them all {who was I kidding – I wasn’t going to eat even 1 plum! Not my favourite fruit…}, so, a perfect excuse for jam.
I also called on twitter for help! My friend Johanna (@johannaBD) who recently moved to Tassie {and who has seriously discovered her inner jam and preserve making self! Just check our HER blog!} and my BlogHer Food bus buddy, Marisa from the US, who writes the very inspiring Food In Jars blog, answered my call!
I used:
1.5kg mixture of plums, nectarines and a couple of squishy peaches {washed, stones removed and chopped}
1kg sugar
2 lemons, juiced but throw the squeezed lemon bit in the pot too!
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| On advice from twitter friends, I didn’t bother peeling any of the fruit. However if I had more than 2-3 peaches I may have peeled those. |
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| Everything in the pot! SO EASY! What WAS I scared of?? |
Throw it all in a heavy bottomed pot {I used a Le Crueset given to me a few years ago as a combined Christmas and Birthday gift for about 2 years! BEST GIFT EVER} and bring it slowly to the boil, stirring so the sugar all melts. Once it’s boiling {after about 20 minutes}, turn down the heat and simmer for an hour, with the lid off, stirring every 15 minutes or so.
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| Bubble, bubble, bubble… |
After an hour give it the saucer in the freezer test. Place a spoonful of jam on a saucer, place in the freezer for 5 minutes. If it’s wrinkly when you run your finger through it, it’s good to go. If it’s runny, let it keep simmering. Give it the saucer in the freezer test every 20-30 minutes until it’s done.
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| OK so technically this didn’t really pass the wrinkle test, but I was ready for bed! As a result my jam is a bit runny. But just as tasty! |
CAREFULLY pour the jam into sterilised jars, seal and leave overnight {take out the lemon pieces}. There are a few ways to sterelise jars – the easiest is to pop them in the dishwasher for a cycle, then fill them with jam while they are still hot.
Serve the jam on crusty sourdough with butter and a cup of tea.
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| A perfect Sunday afternoon snack while catching up on the papers |
The only challenge I now face is what to do with my 8 jars of jam? I really don’t have a sweet tooth… as the 2005 use by date on the strawberry jam in the fridge will attest to… if you’re in Brisbane let me know if you want a jar.
Is there a dish that used to scare you until you made it and discovered how easy it is?
Yummo – I’ve often considered tackling jam! My problem is that I don’t eat sweet things on bread items – so I’d have to make scones or pikelets to indulge!
yes that’s my problem too! And why I only actually tried the jam yesterday, 3 weeks after making it!
I’m glad I’m not the only one! My husband thinks I’m mad…
Mel your jam looks fantastic! So vibrant and luscious. You could also use some of your jam in muffins or friands.
Joh
PS Thanks for the mention.
Yep,with muffins put a small tablespoon of mixture in, then a teaspoon of jam, then top with mixture to seal the jam in. Works well in lemon or orange muffins.
Mel I have a food challenge for you that your man will love you forever for.
I publicly dare you… to make foie gras! Don’t forget to send me a slice. And maybe one of your winey friends can reccomend an appropriate accompanying tipple.
Ahhh LeCreuset <3 <3
I was so surprised when I first made jam.. So easy. My only issue was finding enough jars for it!