A recipe from Karine, a Tom Press customer.
With my recipe for 4 red berry jam, you are sure to make everyone happy. It´s easy to make and if, like me, you are surrounded by people who like treats, it won´t stay on your shelves for long.
A recipe from Karine, a tompress customer.
With my recipe for 4 red berry jam, you are sure to make everyone happy. It´s easy to make and if, like me, you are surrounded by people who like treats, it won´t stay on your shelves for long.
Ingredients for 1 kg of fruit For this recipe to be successful, you will need very ripe fruit!
The fruit (strawberries, raspberries, blackberries and redcurrants in more or less equal proportions)
800 g of sugar
1 vanilla pod
½ lemon
1 stick of cinnamon or star anise as you prefer
Remove the stems and wash your fruit quickly to preserve the flavour and leave it to drain in a strainer.
Place it in a stone dish with the sugar and lemon and leave it to macerate overnight.
The next day, put it to cook over a hot stove and stir constantly with a wide wooden spoon. Skim if necessary.
Count at least 1 hour cooking time of even 90 minutes if you want to reduce the pieces: your jam should however be thick.
To find out if your jam is cooked enough, do the plate test. Put a drop of hot jam on a plate. If it doesn´t change, then your jam is cooked and you can stop cooking.
Moving on to putting the jam into jars. After washing the jars in boiling water and drying them, fill your jars with a funnel and leave a little space at the top. Jam funnels are very practical: you do not get burnt and the jars stay clean. Screw on the lids and turn over the jars immediately. Your jam will be sterilised and will last for a long time.
Enjoy!
My hints and tips: - Cooking over a hot flame:
You may find this surprising when you know what burnt jam tastes like. The idea of cooking over a high flame is to evaporate a maximum amount of water to concentrate the flavours and avoid using too much sugar. By stirring constantly, you avoid burning the jam
