Clementine & Ginger Jam. Water-bath processing preserves
How do I waterbath process preserves? Here I discuss how I used leftover Christmas clementines to make a tasty jam and processed the jars for storage.
Chilli & Garlic Jam
Yesterday I recieved a lovely email from a fellow plotholder who had been sampling one of my preserves.
Obviously I replied with the recipe, but after posting on our Facebook group I had further requests to share the details.
Jamming!
The time has come to empty the freezer and use up the rest of last season’s fruit to make jam. I freeze the fruit because I can then make preserves at the quieter times of the year. However, this year the blackcurrant bushes are busting and I still have most of last year’s crops!
In this recipe I will show you how I used the homemade pectin to make jam.
Making Pectin stock from apples
Pectin is a soluble carbohydrate that is found naturally in fruits. At high temperatures, combined with sugar, this forms the setting agent for jam.
Fruits have different amounts of naturally occuring pectin – apples, gooseberries, currants (red/black/white), grapes and plums have relatively high natural pectin levels. Rhubarb, blueberries, strawberries and raspberries have much lower natural pectin levels.