Delicious and Simple Homemade Jam and Chutney

image
Print Friendly

This year’s crop of British berries is a bumper one, thanks to the wet summer in 2012 followed by this year’s hot, sunny one.

Make the most of this abundance of sweet, juicy berries to create your own fresh, homemade jam.

From the UK’s obsession with the Great British Bake Off to Brad Pitt flying to France for his favourite pots of jam, homemade jam is having a moment.

Rosemary Jameson, founder of the Guild of Jam and Preserve Makers, is encouraging the UK to take advantage of summer berries and reap their benefits throughout the colder months. She said, “The routine of jam making can be very therapeutic, a great stress relief and a counterpoint to busy modern life”.

There is no end of ways to use it – you can dip into your supply to make jam tarts, Victoria sponges or just spread it on a slice of thick, freshly baked sourdough to warm you up on a cold autumn day.

And there’s no need to stop at jam. Served with a strong, hard cheese, homemade chutney is an indulgent autumn treat.

Strawberry jam

 

Make the most of seasonal berries and preserve their flavour all year round with our simple strawberry jam recipe.

Makes 6 -10 assorted sized jars

Preparation time: 10 minutes

Cooking time: 35-40 minutes

 

INGREDIENTS:

1.5kg/3 lb 2oz strawberries, hulled and halved or quartered depending on size

3 tablespoons freshly squeezed lemon juice, about 1 ½ lemons

1.5kg/3 lb 2oz preserving sugar with pectin

15g/ ½ oz butter

WHAT TO DO:

  1. Wash jam jars and place upside down in the oven at 100c to dry thoroughly. Place a small plate in the fridge for testing the jam later.
  2. Hull the strawberries and add half to a preserving pan and crush them roughly with a potato masher; add the rest of the fruit, the sugar and the lemon juice. Stir all the ingredients together well off the heat.
  3. Place the pan on the element and stir over a low heat until sugar has dissolved. You’ll know it’s dissolved as you won’t be able to hear the sugar scraping on the pan.
  4. Add the butter, which will help disperse any foam which is a natural part of jam making. The butter helps minimise this, and disperses any foam back into the jam.
  5. Bring to a rapid, rolling boil for four minutes. Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  6. Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible, if the finger line remains the jam and the jam wrinkles it is ready, if not boil a little longer and try again.
  7. Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools

Tip: If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid.

 

Tip: Pot it prettily; add a few dried lavender petals and it will be a beautiful gift for your friends.

Blackberry jam

 

Preserve a seasonal glut of seasonal fruit and enjoy it into the colder months, with our delicious blackberry jam recipe – ideal for a breakfast treat.

Makes: 6 jars

Preparation time: 30 minutes

Cooking time: 30 minutes

INGREDIENTS:

1 kg (2¼lb) blackberries, picked over and any leaves discarded

1 kg (2¼lb) cooking apples, quartered, cored, peeled

300 ml (½pint) water

1.5 kg (3 lb 2 oz) granulated sugar

1 lemon, juice only

Small knob of butter, about 7 g (¼oz)

WHAT TO DO:

  1. Wash jam jars and place upside down in the oven at 100c to dry thoroughly. Place a small plate in the fridge for testing the jam later.
  2. Peel and cut the apples into blackberry-sized pieces and add to a preserving pan or the largest saucepan that you have. Add the water and start to simmer gently. Add the lemon juice to the pan and cook until the apples are soft – around 5-8 minutes depending on the jam. Add the blackberries, stir and take the pan off the heat.
  3. Still with the pan off the heat, stir in the sugar, until it has almost dissolved. You’ll know it’s dissolving when you don’t hear or feel the sugar scraping on the pan as much when you stir.
  4. When the sugar is almost completely dissolved, return the pan to the heat and bring to the boil. As it starts to boil, add the butter, which will help minimise and disperse any foam, which is a natural part of jam making.
  5. Bring to a rapid, rolling boil for 15 minutes. Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  6. Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible. If the finger line remains and the jam wrinkles it is ready, if not boil a little longer and try again.
  7. Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools. If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid. Label and leave to cool.

Blackberry and apple chutney

 

This tasty blackberry and apple chutney can be prepared well in advance and is a perfect accompaniment to gammon, turkey and beef, pork or game pies or a hard cheese.

Makes 2 x 450 g (1 lb) jars

Preparation time: 20 minutes

Cooking time: 50 minutes

INGREDIENTS:

450 g (1 lb) Bramley apples, peeled, cored and cut into small chunks

225 g (8 oz) eating apples, peeled, cored and cut into large chunks

225 g (8 oz) red onions, peeled and sliced

25 g (1 oz) root ginger, peeled and finely chopped

½ teaspoon peppercorns, roughly crushed

225 g (8 oz) granulated sugar

150 ml (¼ pint) cider vinegar

350 g (12 oz) blackberries

WHAT TO DO:

  1. Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.
  2. Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.
  3. Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to    cool. Store unopened in a cool dark place up to 6 months. Chill once opened.

Salt and pepper squid with chili strawberry chutney

Strawberries aren’t just for jam – experiment and try them in chili chutney, accompanied by salt and pepper squid.

Serves 4 as a starter

Preparation time: 25 minutes

Cooking time: 40 minutes

INGREDIENTS:

Chili and strawberry chutney

3 large mild red chilies, about 40 g (1½ oz) in total, halved, deseeded, finely chopped
4 cm (1 ½ inch) piece root ginger, peeled, grated
1 teaspoon Sichuan peppercorns, roughly crushed
450 g (1 lb) strawberries, sliced
1 large onion, finely chopped
450 g (1 lb) caster sugar
150 ml (¼ pint) white wine vinegar
4 teaspoons corn flour
1 tablespoon water

Salt and pepper squid

500 g (1 lb 2 oz) baby squid, cleaned, defrosted if frozen
1 teaspoon Sichuan peppercorns, finely crushed
1 teaspoon sea salt flakes
4 tablespoons corn flour
4 tablespoons plain flour
1 egg white
Sunflower oil for deep frying
Little paprika to garnish, optional
Iceberg lettuce leaves to serve, optional

WHAT TO DO:

  1. Put all the ingredients for the chutney, except the corn flour and water into a medium sized saucepan and cook over a gentle heat, stirring from time to time until the sugar has dissolved. Increase the heat slightly and simmer, stirring from time to time for 30 minutes until the strawberries are soft.
  2. Mix the corn flour with the water until a smooth paste, stir into the chutney and cook for one minute until thickened and smooth. Leave to cool.
  3. Remove the tentacles from inside the squid tubes, rinse tentacles and tubes well in cold water, drain and slice the tubes into 1 cm (½ inch) rings.
  4. Spoon the peppercorns and salt on to a plate, add the corn flour and flour and mix together. Fork the egg white on a second plate to break up.
  5. Half-fill a deep saucepan with oil and heat until the surface begins to shimmer. Meanwhile dip a few of the squid rings into the egg white, drain off the excess then toss in the flour. Drop one of the rings into the oil, if it bubbles instantly it is ready. Lower the flour coated squid into the oil with a draining spoon or frying basket. Cook for two-three minutes until the squid is pale golden brown and cooked through, lift out of the oil, drain well and transfer to a second plate lined with kitchen paper.
  6. Continue dipping the squid slices and tentacles in the flour mix and frying in small batches until it is all cooked. Spoon on to fresh squares of kitchen paper or into lettuce leaves set on serving plates, spoon the chutney into small individual dishes, add to plates and serve immediately.

Watch our video for a guide to make the perfect homemade jam.

Recipes by:  Seasonal Berries

The following two tabs change content below.
Hello ... I am the Creative Director and Website Editor for Silversurfers and manage all the social media too. I hope you find the features and articles we have shared with you of interest and relevance. Please feel free to comment below and share your thoughts with us ... I hope you enjoy Silversurfers and all that we offer ...

Latest posts by Silversurfers Editor (see all)

Not a member?

Join the silversurfers community today! It's free, easy to do, and is packed full of features and amazing offers!

Join the community!
Click here if you have forgotten your password

Community Terms & Conditions

Content standards

These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.

You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.

Contributions must:

be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.

Contributions must not:

contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.

Nurturing a safe environment

Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.

We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!

More Preserving

Pickled shallots with chilli, cinnamon and allspice Shallot1
Delicious and aromatic, pickled shallots are a great addition to a picnic, homemade sharing...
Blackcurrant Jam Sweet jam
I am fortunate enough to have a fruit cage in my garden, and this year has been particularly good...
Super simple raspberry jam Fresh Raspberries
Making jam is incredibly easy, and you don't need any special equipment. You can either buy...
Seville Orange Marmalade Toast and Marmalade
They're here. You can't miss them. Or at least you shouldn't. Look out for the boxes heaped high...
Shallot and Orange Marmalade Shallot4
Spice up your daily sandwich with this delicious relish – this spread works perfectly with cold...
Recipes with Rhubarb rhubarb
May is the month that a traditional British favourite starts to come into season – rhubarb...
Home-made Christmas Mincemeat Christmas Mincemeat
This home-made Christmas mincemeat is so simple to make and tastes so much nicer than shop...
Getting in a jam... IN A JAM
When the nights start drawing in and the leaves slowly begin to turn golden, homes around the...