jam days
Servings: 36 jam jars à 250 g
ingredients:
for the strawberry-raspberry jam:
- 1800 g strawberries (cleaned, trimmed, hulled, halved)
- 200 g raspberries (cleaned, with pits)
- 1000 g preserving sugar (2:1)
for the apricot-vanilla jam:
- 1750 g apricots (cleaned, trimmed, pitted, roughly chopped)
- 250 ml water
- 1 vanilla bean (cut lenghtwise)
- 1000 g preserving sugar (2:1)
for the summer jam:
- 1750 g mixed fruit (apricots, white & yellow peaches, yellow nectarines - all cleaned, trimmed, pitted & roughly chopped / peaches & nectarines maybe peeled)
- 250 ml water
- 1 vanilla bean (cut lengthwise)
- 1000 g preserving sugar (2:1)
equipment:
- 36 jam jars w/ twist-off cap (250 g) OR
- 21 jam jars w/ twist-off cap (450 g) OR
- any mix of jam jars available ...
- a large pot
how to:
for each jam:
- Prepare the fruit.
- Combine fruit & water (if planned).
- Add preserving sugar & mix thoroughly.
- Add vanilla bean (if planned).
- Let the mess chill for about 1-2 h.
- Clean the jam jars.
- Bring the mess to a boil & cook for 3-5 min (depending on the recommendation on the package of your preserving sugar).
- Discard the vanilla bean (if swimming in the mess).
- Fill the jam into the jam jars, close the twist-off cap & put upside down.
- Clean all jam jars (from splilled jam) as soon as the jam is at room temperature & store them in a dark & cool place.
Notes
Prep Time:
for strawberry jam: about 30 min
for apricot jam: about 45 min
for summer jam: about 60 min
Cook Time:
Follow the recommendation of the preserving sugar. It's about 3-5 min generally.
Storing:
You may store the jam for at least 18 months in your pantry. You need to store the jam in your fridge after having opened a jam jar.