Making Your Own Jam

 

Chelsea Jam Setting Sugar Link

* SCROLL DOWN FOR GIVEAWAY *

It’s Summer.  Fruit is in abundance at the moment.  Time to make some jam.

Would you believe I’ve never EVER made jam before?  Not even once?  Just figured it was too hard, and was something I would stuff up.

Well I can tell you, after making THREE different types of jam with Chelsea’s Jam Setting Sugar, it is probably the simplest thing ever.

IN FACT, the most complicated part for me was actually chopping the fruit up HAHA (I’m a gumby)…

Screen Shot 2016-01-29 at 5.51.49 AMChelsea’s Jam Setting Sugar contains a natural setting agent (pectin and citric acid).  So along with the sugar, it produces jam that sets quickly and easily.  Taking the guess work out of making jam.

The theory behind it is quite simple:  1kg fruit to 1kg Chelsea Jam Setting Sugar

That’s it.  Nothing else!

Obviously some fruits are better when it comes to making jam: strawberries, raspberries, apricots, blackberries, blueberries, plums, pears, peaches, rhubarb and sweet naval oranges.  These are all low in pectin.

As I said above, I made THREE different types of jam: Strawberry, Nectarine and Apple.

Yup.  Apple Jam.

I was incredibly impressed with how quick and easy it was. The strawberry and nectarine jam were just the simple 1kg fruit to 1kg Chelsea Jam Setting Sugar.  The apple jam was a bit different so here’s how I did it:


Jam 07APPLE JAM RECIPE

1kg Apples
1kg Chelsea Jam Setting Sugar
1 Cup brown sugar
1 Tablespoon cinnamon
1 Tablespoon butter

Put a small plate in the freezer before doing this – this is to help later test if the jam is at the setting point.

Peel and chop your apples up.  Blitz apples in a food processor until fine (not pureed).

Add chopped apples, Chelsea Jam Setting Sugar and Brown Sugar to a large pot.  Heat over a LOW heat until sugar has disolved.  Add cinnamon.  Crank the heat up until it is boiling to a point where stirring doesn’t reduce the boil.  Boil like this for 4 minutes.

Test a small part of the jam by putting a teaspoon of it onto your already-chilled plate (that you put in the freezer).  The jam is ready when you lightly place your teaspoon on the top of it, and it wrinkles.  If it doesn’t wrinkle, return to the boil for a further minute, and then test again.  Repeat until it wrinkles.

Once it is at the setting point, transfer to preserving jars.  Now these don’t need to be the complicated jars where you have to boil the lids, or do something weird.  Just simply buy a preserving jar and lid (Supermarket, Kmart, Warehouse, etc etc).  Pour the hot jam into the jar, screw the lid on tight and place UPSIDE DOWN on the bench until the jam has cooled.

When you turn the jar over, the lid should have pulled in, indicating that it is sealed and is now fine to keep in the pantry.  If any jar’s lid ISN’T popped down, and is still up, then it hasn’t sealed and you’ll need to put it in the fridge.


*** GIVEAWAY ***

To win yourself a sweet as Chelsea Sugar pack full of goodies (valued at $50), all you have to do is comment below and tell me what type of jam is your favourite!  As simple as that!

For additional entries, head back to this post on Facebook (the one that bought you here), and comment on it there as well – simply tell me if you want it and tag a friend to let them know as well.

Also, be sure to follow me on Facebook to stay updated!.


IN ADDITION TO THE ABOVE GIVEAWAY, I have now been given a $50 Prezzy Card to giveaway too!  Whoop whoop!   To enter, just use the Dango App below:

Don’t forget!  For extra entries, head back to Facebook and tag as many friends as you want in the post that brought you here.  YAY!  EXCITING!

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