My favourite jam recipes
Recipe for Spiced Plum Jam with Walnuts. All Plum Jams are really easy to make as plums have a lot of pectin so setting is seldom a problem.
Recipe for Chilli Jam. This recipe can be adapted to use up gluts. I have made it with red peppers, celery and even rhubarb! Courgettes are our favourite.
This sweet chilli jam recipe is straightforward to make and produces an unusual jam that can be used as an accompaniment to a curry like a mango chutney.
Recipe for Plum and Orange Jam. This unusual jam mixing two very different flavours actually works exceptionally well.
Recipe for Dried Apricot Jam. A lovely jam with a beautiful color and flavor. A big advantage is that it can be made when apricots are not in season.
Recipe for Pineapple and Courgette Jam. Adapted from an old book and it's worked good enough for everyone to be eating it without going YUK!
Another recipe for Plum Jam. There is enough jam for 8 jars about 450g in each or whatever you have. This jam is lovely on rice puddings or on Ice cream.
Recipe for Carrot Jam. Makes about 3 lbs (1.4 kg) of jam. The brandy is optional but does preserve the jam for longer.
Recipe for Rhubarb and Orange Jam. An unusual jam, oranges being more associated with marmalade, but it works well. Makes about 5 lbs (2.5 kg) of jam.
An easy recipe for Raspberry Jam. Raspberries usually have enough pectin to ensure a good set. Makes around 6 lbs (2.7 kg) of delicious jam.
Recipe for Strawberry Jam. Makes around 6 lbs (2.7 kg) of jam.
Recipe for Plum Jam. Really easy to make as plums have a lot of pectin naturally so setting is seldom a problem. Makes around 6 lbs (2.7 kg) of jam.
Recipe for Greengage Jam. Greengages usually have enough pectin to ensure a good set. Makes around 6 lbs (2.7 kgs) of jam.
Recipe for Gooseberry Jam. Really easy to make as gooseberries are full of pectin and acidic in their own right. Makes around 8 lbs (3.6 kgs) of jam.
Recipe for Damson Jam. Easy to make as damsons have loads of pectin and enough acid for a good set. Makes around 6lbs (2.7 kgs) of jam.
Recipe for Cherry Jam. Can be tricky to make, especially with sweet cherries, and may require adding pectin. Makes around 5 lbs (2.25 kgs) of jam.
Recipe for Blackcurrant Jam. Easy peasy to make as blackcurrants are full of pectin and have enough acid. Makes about 8 lbs (3.6 kgs) of jam.
Recipe for Apricot Jam. Apricots are generally OK on pectin but usually need a boost in acid to get a good set. Makes about 6 lbs (2.7 kg) of jam.
Recipe for Blackberry and Apple Jam. Ripe Blackberries are lacking in pectin, hence problems with set without the apples. Makes about 6 lbs (2.7 kg) of jam
Recipe for Easy Microwave Jam. This jam will seem runnier than normal but cooking continues during standing time and it sets well once in jars and cooled.
Recipe for Marrow Jam. You'll need to use jam sugar for this (or ordinary sugar with added liquid or powdered pectin) as marrows have none!
Recipe for Rhubarb Jam. You'll need to use jam sugar for this (or ordinary sugar with added liquid or powdered pectin) as rhubarb has next to none!
Recipe for Mixed Fruit Jam. The cooking apples and plums make up for the low pectin in pears in this recipe. Makes about 4 lbs (2 kg) of jam.
Recipe for Marrow and Ginger Jam. This makes a great breakfast jam, which certainly wakes your taste buds up with that ginger zing. Add some chilli as well.
Recipe for Green Tomato Jam. If you're using actual lemons, grate the rind from them and put in with the ginger in the muslin bag. Makes about 4 lb (2 kg),
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