Summer jam

Name: Summer jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 900 g (2lb) summer fruit; 900 g (2lb) granulated or preserving sugar; Juice of 2 large lemons; None

Of all the jam recipes, this one is great for Summer because it lasts so long and is packed full of fruit!

By The GH Kitchen TeamPublished: 01 August 1998

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Good Housekeeping

Preparation Notes: plus 8hour for sugar to dissolve

Serving notes: makes 3.2kg (7lb) jam

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Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

900 g (2lb) summer fruit
900 g (2lb) granulated or preserving sugar
Juice of 2 large lemons
None

Directions

1. Step 1
  Prepare summer fruit (see Jam tips), then layer, without stirring or bruising, in a non-metallic bowl with sugar. Drizzle the strained juice of two large lemons over the fruit and sugar; cover and set aside for at least 8hr or until the sugar has dissolved.
2. Step 2
  Put the fruit and juices in a preserving pan and bring slowly to the boil, then boil as rapidly as possible without letting the jam boil over, until setting point has been reached (see Jam tips). Add a pinch of salt. Cool slightly, then pour into warm, dry sterilised jars. Seal using wax discs or screw-top lids. Label jars and store in a cool, dark place for up to two years.
  
  For more jam recipe ideas:
  
  Raspberry jam
  
  Spiced plum and fig jam
  
  Easy jam sponge pudding

Jam making tips

Which fruits? Just-ripe fruits have the highest level of pectin – over-ripe fruit is less successful in jam-making. Fruit should be in perfect condition as this dictates the quality of the jam.

Summer fruits – raspberries, blackcurrants, loganberries, blackberries and blueberries – are high in pectin and are best left whole with stalks removed.

Apricots and plums also have a good pectin level and should be halved and stoned.

Strawberries and peaches have less pectin so will take longer to gel.

Some fruits like apricots will gel quite quickly but are more flavourful if cooked until the jam is a deeper terracotta colour.

Raspberries gel quite quickly but their flavour doesn’t intensify with continued cooking.

Don’t wash fruit unless absolutely necessary.

Setting agents. Preserving sugar produces less scum, dissolves easily and produces sparkling clear jellies and jams. (Jam sugar is used for fruits with low pectin and acid level.)

Pectin makes jam set when fruit is heated with sugar. However, many summer fruits are low in natural pectin, so if your jam is not setting, add extra lemon juice – a good natural source of pectin. Alternatively, use an artificial pectin.

Setting point. When jam reaches setting point, it’s ready to pot. There are two good ways of testing this stage:

1 Spoon a little jam on to a chilled plate, then chill for 1–2min. If it crinkles when you run your finger through it, setting point has been reached.

2 Use a jam thermometer – when it reaches at least 110°C (230°F) the jam is at setting point.

Potting tips. Before use, wash jars in hot water, drain, then leave to dry in a warm oven. Boil the lids. Alternatively, a fast wash in the dishwasher is ideal.

Always pour hot jam into warm jars.

Always fill to the rim to allow for shrinkage on cooling.

Cover with waxed discs, waxed side down, and dampened Cellophane covers, dampened side up.

For longer-term storage, cover with screw-on lids too.

For best results, store jams in a cool dark place.

Per Serving:

Calories: 10

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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