So you thought we make jam? Shame, here are some jam recipes to relieve your disappointment.

APRICOT JAM:

Ingredients:

• 1 kg Apricots – Seeded & Cut In Half (Or Pureed If Smooth Jam Is Required)
• 62 ml (1/4 Cup) Lemon Juice
• 5 ml (1t) Tartaric Acid
• 1 000 ml (680g) Sugalite®

Method:

• Place the apricots (or puree), lemon juice and tartaric acid in a pot. Simmer over medium heat until fruit is soft, stirring often.
• Add the Sugalite® to the fruit slowly. Bring to a rolling boil, boil uncovered until set point is reached (10 – 20 minutes).
• Test the set point of the jam* by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage pour it into sterilised jars and seal well. Refrigerate after re-opening.

Serves 30 / 1 x Tablespoon Per Serving

MANGO JELLY:

Ingredients:

• 500 g Mango Pulp
• 250 g Sugar
• 1/2 x Pouch Liquid Fruit Pectin
• 1 x Pouch Vanilla Sugar

Method:

• Clean mangoes, finely dice the mango pulp and place it into saucepan.
• Pour sugar over diced mangoes and cook it to boil for about 5 minutes in low heat (stir it constantly).
• Carefully bland it with a hand blender, stir pectin and vanilla sugar in it and cook it for 3 minutes more.
• Pour hot homemade mango jelly in warm clean jars, seal them and process for 15 minutes in boiling water bath.

STRAWBERRY JAM:

Ingredients:

• 1 kg Strawberries – Hulled & Cut In Half
• 62 ml (1/4 cup) Lemon Juice
• 5 ml (1t) Tartaric Acid
• 1 000 ml (680g) Sugalite®

Method:

• Place the strawberries, lemon juice and tartaric acid in a pot. Simmer over medium heat until fruit is soft, stirring often.
• Add the Sugalite® to the fruit slowly. Bring to a rolling boil, boil uncovered until set point is reached (10 – 20 minutes).
• Test the set point of the jam by using the flake test, wrinkle test or by using a sugar thermometer. When the jam is at the right stage pour it into sterilised jars and seal well. Refrigerate after re-opening.

Serves 30 / 1 x Tablespoon Per Serving

CHERRY JAM:

Ingredients:

• 2 x Cups Pitted Cherries – Finely Chopped 
• 4 x Cups Granulated Sugar
• 1 x Teaspoon Citric Acid
• 1 x Package Powdered Pectin
• 3/4 Cup Water

Method:

• Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally.
• Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly.
• Add pectin to fruit mixture; stir 3 minutes.
• Ladle jam into can or freezer jars, leaving a little headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer’s insert or pectin directions for the most up-to-date instructions for canning jams and jellies. Label and freeze. 

APPLE ORANGE MARMALADE:

Ingredients:

• 8 x Cups Tart Apples – Thinly Sliced
• 1 x Orange
• 1 & 1/2 Cups Water
• 5 x Cups Sugar
• 2 x Tablespoons Lemon Juice

Method:

• Wash, peel, quarter, and core apples. Slice thin and measure 8 cups (2 quarts).
• Quarter the orange, remove seeds; slice very thin.
• To make marmalade. Heat water and sugar until sugar is dissolved. Add the lemon juice and fruit. Boil rapidly, stirring constantly until the mixture thickens. Remove from heat; skim off foam.
• Pour immediately into hot, sterile canning jars, leaving some headspace. Seal. Process 5 minutes in boiling water bath. 

* TESTING METHODS:

Temperature Test:
Some people have sugar thermometers and if you have one you need to wait until the temperature reaches 105ºC.

Flake Test:
Take a wooden spoon and lift out a little of the jam. Let it cool slightly and then tip the spoon so that the preserve drops back into the pan. If the drips run together like a “flake” rather than drips, then setting point has been reached.

Wrinkle Test:
To test whether the jam is set, before beginning to make your jam place a saucer in the freezer to chill. Then when you think that the jam has reached “the setting point” put a small amount onto the chilled saucer. If when you move the jam on the saucer it wrinkles then the jam is ready. If the jam does not wrinkle then continue boiling for a few more minutes and then try the wrinkle test again. Repeat as necessary but remember the saucer needs to be chilled. You may find it easier to chill more than one saucer or small plate at a time.

For Cooking Times:  www.jellyjamrecipes.com/cooking-calculator/

Source:  www.jellyjamrecipes.com