You say Jelly I say Jam Recipe

Ingredients

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• fig and lemon jam shopping list
• Serves Makes 2 x 350ml jars shopping list
• Ingredients shopping list
• * 800g very ripe figs shopping list
• * 1 lemon, cut in half shopping list
• * 600g sugar shopping list
• * 1/2 tsp tartaric acid shopping list
• Method shopping list
• 1 Heat the figs, lemon and sugar in a large jam pan until the sugar dissolves, stirring gently to prevent breaking up the figs. shopping list
• 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. shopping list
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• orange, passionfruit and pear jam shopping list
• Serves Makes 1.5 cups shopping list
• Ingredients shopping list
• * 1 orange shopping list
• * 1 large slightly under-ripe pear shopping list
• * 1/3 cup passionfruit pulp (4 passionfruits) shopping list
• * 2 tblsps lemon juice shopping list
• * 2 cups caster sugar shopping list
• Method shopping list
• 1 Place a saucer in the refrigerator to chill before starting to prepare jam. shopping list
• 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.) shopping list
• 3 Peel pear, cut into quarters and remove core. Cut pear into 3cm pieces. shopping list
• 4 Place the orange, pear, passionfruit, shredded rind and lemon juice into a large (14-cup capacity microwave-safe glass bowl. shopping list
• 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. shopping list
• 6 Pour into hot, sterilised jars and seal while jam is still hot. Store in a cool, dark place. Refrigerate after opening. shopping list
• 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. shopping list
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• rhubarb, strawberry and vanilla bean jam shopping list
• Serves Makes 1.75 cups shopping list
• Ingredients shopping list
• * 250g punnet strawberries, hulled shopping list
• * 2 cups (250g) x 2cm pieces rhubarb shopping list
• * 2 tblsps lemon juice shopping list
• * 1/2 vanilla bean shopping list
• * 2 cups caster sugar shopping list
• Method shopping list
• 1 Place a saucer in the refrigerator to chill before starting to prepare jam. shopping list
• 2 Place strawberries, rhubarb and lemon juice into a large (14-cup capacity) microwave-safe glass bowl. shopping list
• 3 Split vanilla bean in half and scrape out seeds. shopping list
• 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. shopping list
• 5 Pour into hot, sterilised jars and seal while jam is still hot. Store in a cool, dark place. Refrigerate after opening. shopping list
• 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. shopping list
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• strawberry jam shopping list
• Serves Makes 6 cups shopping list
• Ingredients shopping list
• * 1kg fresh strawberries, hulled (halved if large) shopping list
• * 1kg sugar shopping list
• * 1/2 tsp tartaric acid shopping list
• Method shopping list
• 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. shopping list
• 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. shopping list
• 3 Divide the strawberry jam into 6 sterilised jars and cover immediately. shopping list
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• Sweet orange marmalade shopping list
• Serves Makes 5 x 350ml jars shopping list
• Ingredients shopping list
• * 1.2kg sweet oranges shopping list
• * 3 lemons shopping list
• * 1.4 litres water shopping list
• * sugar (see method to determine amount) shopping list
• Method shopping list
• 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. shopping list
• 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. shopping list
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