Recipe

You Say Jelly I Say Jam Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 2 weeks, 3 days ago I found some recipe's online and wanted to share Prep:1m Cook:1m Servings:1	Aussie_meat
	jam jelly fruit sweet

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Ingredients

Fig and Lemon Jam

Serves Makes 2 x 350ml jars

Ingredients

* 800g very ripe figs

* 1 lemon, cut in half

* 600g sugar

* 1/2 tsp tartaric acid

Method

1 Heat the figs, lemon and sugar in a large jam pan until the sugar dissolves, stirring gently to prevent breaking up the figs.

2 Add the tartaric acid and gently boil for 10 minutes. Remove the lemon halves. When jam is at the setting stage, remove from heat and carefully pour into hot sterilised jars. Seal immediately.

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Orange, passionfruit and pear jam

Serves Makes 1.5 cups

Ingredients

* 1 orange

* 1 large slightly under-ripe pear

* 1/3 cup passionfruit pulp (4 passionfruits)

* 2 tblsps lemon juice

* 2 cups caster sugar

Method

1 Place a saucer in the refrigerator to chill before starting to prepare jam.

2 Using a lemon zester, shred rind from orange into thin, long strips. Cut orange into quarters. Using a sharp knife, remove the pith and remaining rind from each quarter. Cut orange flesh into 3cm pieces. (You will need 1 cup of orange pieces.)

3 Peel pear, cut into quarters and remove core. Cut pear into 3cm pieces.

4 Place the orange, pear, passionfruit, shredded rind and lemon juice into a large (14-cup capacity microwave-safe glass bowl.

5 Cook, uncovered, on high power for 5 minutes. Remove from microwave. Add sugar and stir until dissolved. Return to microwave. Cook, uncovered, on high power for about 15 to 20 minutes, or until jam jells when tested on a chilled saucer.

6 Pour into hot, sterilised jars and seal while jam is still hot. Store in a cool, dark place. Refrigerate after opening.

Tip: We used a 1100 watt microwave oven when testing this recipe. Keep checking the jam towards the end of the cooking time, otherwise there is a chance it will turn to toffee. When testing the jam, make sure you remove bowl from microwave and discontinue cooking.

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Rhubarb, strawberry and vanilla bean jam

Serves Makes 1.75 cups

Ingredients

* 250g punnet strawberries, hulled

* 2 cups (250g) x 2cm pieces rhubarb

* 2 tblsps lemon juice

* 1/2 vanilla bean

* 2 cups caster sugar

Method

1 Place a saucer in the refrigerator to chill before starting to prepare jam.

2 Place strawberries, rhubarb and lemon juice into a large (14-cup capacity) microwave-safe glass bowl.

3 Split vanilla bean in half and scrape out seeds.

4 Cook strawberry mixture, uncovered, on high power in the microwave for 5 minutes. Remove from microwave. Add sugar, vanilla bean and seeds. Stir until the sugar is dissolved. Return to microwave. Cook, uncovered, on high power for about 15 to 20 minutes, or until jam jells when tested on a chilled saucer.

5 Pour into hot, sterilised jars and seal while jam is still hot. Store in a cool, dark place. Refrigerate after opening.

Tip: We used a 1100 watt microwave oven when testing this recipe. To sterilise jars, half-fill the jars with cold water. Place around microwave turntable and cook on high power until water boils. Carefully remove jars and empty. Any remaining water will evaporate on standing.

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Strawberry Jam

Serves Makes 6 cups

Ingredients

* 1kg fresh strawberries, hulled (halved if large)

* 1kg sugar

* 1/2 tsp tartaric acid

Method

1 Heat the strawberries and sugar in a large saucepan over a low heat. Cook for 10 minutes until the strawberries are soft and well combined with the sugar.

2 Increase the heat and gently boil for a further 10 to 15 minutes. Add the tartaric acid and continue gently boiling until the sugar has completely dissolved. Test if the jam has set by pouring a little on a plate and allowing it to cool - if it doesn't set, cook it further and test until it sets.

3 Divide the strawberry jam into 6 sterilised jars and cover immediately.

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Sweet Orange Marmalade

Serves Makes 5 x 350ml jars

Ingredients

* 1.2kg sweet oranges

* 3 lemons

* 1.4 litres water

* Sugar (see method to determine amount)

Method

1 Squeeze the juice from the fruit and place into a preserving pan (see tips). Finely slice the peel or pulse in a food processor. Add the peel and water to the preserving pan.

2 Gently boil for 1 hour, or until the peel is soft. Set aside to cool slightly. Measure the pulp in the pan to determine how much sugar you'll need (1 cup of sugar per cup of pulp). Add the sugar to the preserving pan and return to the heat. Boil for at least 20 minutes, or until it is set when tested. Pour into hot sterilised jars and seal immediately.

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Directions

Enjoy

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