25 Jul Jam out this summer
Jam out this summer
Whether you’ve visited a local pick your own or grown a batch in your garden, jams are a simple and tasty way to make any of your favourite berries last longer.
This boozy rendition of the classic spread will go down a treat with jam fans but, if you’re after an alcohol-free version, you don’t have to add the bubbly!
Storing your jams
The first step in any jam-making journey is making sure you’ve prepped properly for preservation.
Sterilising your jars is really important, as it helps to ensure that they’ll keep for as long as you need. The process removes bacteria from the jar, which could otherwise cause your preserves to spoil.
Another way to help maximise keep time is to jar your jams while the preserve itself is still hot. So, it’s a good idea to start preparing your jars while the preserve is about 20 minutes away from being ready.
To sterilise your jam jars…
Heat your oven to 140*C/120* fan/gas mark 1.
Next, wash your jars in hot, soapy water and rinse well.
Finally, place the jars onto a baking tray and put them in the oven to dry.
Remove the jars from the oven when you’re ready to put your jam in.
Seal them immediately and make sure to store them in a cool dark place.
Raspberry and prosecco jam
This recipe fills 2 jars, but you can easily double the recipe if you want to make a larger batch!
300g caster sugar
Wash your raspberries well under cold water and drain*. Next, place them into a large saucepan and simmer them for 5 minutes.
*If you want a seedless spread, mash up your raspberries after washing, and strain them thoroughly through a sieve and into your pan.
Next, pour in your prosecco and sugar. Mix well to combine everything together and keep stirring until the sugar has dissolved.
Now is a good time to start prepping your jam jars.
Once your jars are in the oven to dry, increase the heat of the jam to a rolling boil for 15 minutes.
After 15 minutes is up, you can test to see if the setting point is ready by using a cold plate and placing a spoonful of jam onto it. Leave it for a minute, and then push your finger through it. If it’s ready, you’ll see a wrinkle.
If the setting point hasn’t been reached, continue to boil the mixture for another 2-3 minutes before testing again.
Once your jam has reached its setting point, leave it to settle in the pan. This ensures your fruit will stay submerged and not rise to the top when you put it into the jars.
Finally, spoon out any scum that forms on the top, and while warm pour it into your sterilised jars and seal.