With the festive period well and truly upon us (i.e. it is December), it’s time to
foist lovingly bestow gifts of homemade preserves upon friends and family. After my jam– and chutney-making exploits of the late summer, I had a LOT of jars to shift.
In order to jazz up my random assortment of recycled jars, I made some labels.
I was inspired to do the cute faces by one of my favourite instagram accounts, @parade.made, who did an adorable challenge called #100daysofkawaii I recommend checking it out!
I considered making rubber stamps but thought it would be easier just to hand-draw each label.
I had to check the timestamps on my photos to remember when I made the jam and chutney. They should be nice and mature for consumption in the new year.
These look pretty different to the last jars of jam I bothered to label. Aww, past me.
When I first started looking for courgette recipes at the beginning of the summer, this one for jam stood out immediately. I cut up and froze any parts of courgettes that I didn’t use in my other recipes, and eventually I had nearly 2kg ready to use. I managed to get eight jars of varying sizes from 2kg of courgette.
I haven’t made jam since I attended a workshop with Anna many years ago- before I’d even started this blog. I must say that making the jam was more labour intensive than I’d imagined/remembered.
The courgette released an enormous amount of water. I’m not sure if this was a side-effect of freezing, but also there was a lot of the watery middle bit of courgettes included in what I used. All the water took a very long time to boil off, and I struggled to be patient with it. I tested whether it was set a few times and found the results a little inconclusive. Because I had seen wrinkles on my saucer once, I decided to go ahead and pot.
According to the recipe, this jam will take a few months to mature in flavour, which should mean that it will be well timed to give away for Xmas.
I’ve been intending to get into jam for ages. Like, five years. In fact, I bought some pectin about that long ago in preparation for my jammy exploits. Until I saw the prohibitive price of fruit. Last year, a friend and I went on a great spread-making workshop that reignited the passion that had lain dormant for so long. And then on Tuesday night I spotted some bargain fruit at the supermarket. The time (and plum harvest) was ripe. And here are the fruits of my labour (pun totally intended.)
I’ll be giving most of this away. Much as I enjoy jam, it would take me at least a year to get through this, plus the plastic container of jam I put in the fridge as I hadn’t sterilised enough jars. This jam is sweet but still with an edge of tartness and a strong, warming hit of spice. I tasted it a few times throughout to monitor this (and because that’s just what I do, okay?)
This makes about four 340g jars, plus one 200g jar.
- About 1.2kg of plums
- About 1kg of sugar
- 1 sachet pectin
- 1 or 2 lemons
- 1 cinnamon stick
- 5-7 cloves (I used 10, which I think was a bit of overkill)
- 3 allspice (pimento) berries (I used 5)
Feel free to experiment with spices. I reckon some grated root ginger (or, indeed, powder) would be lovely in this. Star anise also adds an aniseedy hum. Make sure you count how many cloves etc you put in so you can pick them all out at the end. No one likes crunchy bits in their jam.
- A large, clean pot. The fruit should only fill it halfway so that you don’t risk it boiling over
- A wooden spoon
- A grater
- Five jars, with lids. I just recycle jars, ensuring I wash them thoroughly.
- A saucer.
- Funnel (optional. I will get a proper one for the next time I make jam.)
- Thoroughly wash and dry your jars in hot, soapy water. Set the jars aside and put the lids in a clean bowl.
- Put a clean saucer in the fridge. You’ll need this for the ‘wrinkle test’ later.
- Cut up your fruit and remove the stones. You can be very messy about this, it doesn’t matter. Eat or chuck any very bruised bits. I recommend doing this in front of the telly as it’ll take a while.
- Put over a medium to low heat and cook the fruit until soft. Grate in the lemon zest, squeeze in the juice and bung in the spices.
- Once the fruit has softened, add the sugar. Stir and turn up the heat.
- Cook until the sugar has dissolved. Taste at this point (be careful, it’s hot!) and add more sugar if necessary. I started with 600g, then upped to a kilo.
- Put the oven on, to 140degrees and pop your clean jars (not lids) in.
- Leave the jam to boil quite strongly. After about 20 mins, begin testing to see if it has reached its setting point. Put a teaspoon of the jam onto your cold saucer, leave for a few seconds, and push your finger through it. If the surface wrinkles, it’s ready. If your finger slides though it cleanly, leave it for a few more minutes, then test again. I tried to take a picture of the test, but my camera is too rubbish. Apparently setting point is 104-105degrees on a sugar thermometer, if you’re lucky enough to own one.
- Pour boiling water over your jar lids to sterilise these.
- Once your jam is at setting point, remove from the heat. Leave to stand for about half an hour and pick out the spices.
- Remove any froth from the surface of the jam and discard. Stir.
- Get your jars out of the oven and carefully dry the lids with kitchen paper or a spotlessly tea towel.
- Carefully pour the jam into your jars. Leave a 1cm gap at the top and immediately screw on the lid. I sieved one jar because I’m going to give it to my granny, who is on a low fibre diet. The sieving yields a smoother and clearer jam, but I prefer it with the bits of skin in there. Also, the sieving is quite a lot of hassle and mess if you don’t have a decent funnel.
- You’re done! If your jars were sterilised properly, unopened jam should keep in the cupboard for a few months, and a couple of weeks once opened.
If you’re a sad sack like me, you’ll also want to waste some time designing labels for your jars. It’s wise to label them with the date so they don’t get confused with any other mysterious jars cluttering up your cupboards.
But I think they add a little something to the handmade charm.