Jams
Jam
Equipment
- 1 Strong sauce pan
- Glass jars with lids
- 1 Big pan to sterilize the jars and lids
- 1 Cherry stone removing tool If you want cherry jam
- 1 Sieve/colander
Ingredients
- Some water (or brandy) Enough so that the berries are just dipping in a small layer of water
- 3/4 The weight of berries (raspberries for instance) in syltesukker. Or the whole weight of cherries in syltesukker Normal sugar if you have Mirabelle or plums, leave the stones in
- Berries
- 1 stick Cinnamon for 300gr berries or 1kg cherries (or speculaas spices!)
- 3 tbsp Vanilla Sugar (for 300gr berries or 1kg cherries)
- Juice of 1/4 of a lemon for about 300gr berries
Instructions
- Clean the fruit, take stones out (cherries for instance). Except for Mirabelle or plums, they need the stones in until you add them to the jars.
- Put the berries in a small pan, with a thick bottom and add lemon juice, a bit of water and the cinnamon stick.
- When it cooks, add the sugar and other ingredients you would like to add.
- Keep stirring the jam and keep cooking it slowly for 10 minutes. Spoon off the foam that will rise to the top.
- Then check if your jam is done. Take a cold spoon and dip in in your jam. Then draw a line through the middle of the jam on the spoon and see if the jam doesn’t flow back and keeps to the sides. If the jam is keeping to the sides, your jam is ready!
- In the meanwhile, sterilize the jars in boiling water. Before putting the jars into the boiling water, keep in hot tap water for a few minutes, so the glass doesn’t break in the boiling water.
- Keep the jars fully submerged in the boiling water for 10 minutes before using.
- All done? Then you can add the hot jam to the warm glass jars. If you use Mirabelle or plums, then first sieve the seeds out.
- If you do not wish to have for instance the raspberry seeds or the cherry skins in your jam, put a little sieve/colander on top of your jar and fill bits of jam in there, stir with a clean spoon so that the liquid will go through it into the jar. This actually makes jelly instead of jam 😉
- If your jar has a lid you screw on, close the lid firmly and put upside down on a table. Keep upside down for at least 10 minutes, so it will be vacuum sealed.
- Ready to store! Our left over jams from Summer 2021 and summer 2022 are still holding up great in August 2023.