“Happiness is like jam. You can’t spread even a little without getting some on yourself.”
The very first jam I ever made was Raspberry and it is still one of my favourites, but these days I like a fusion of flavours to make my jam a little extra special. I have always been a small batch jammer, opposed to a big batch canner, so this is what they call a Fridge Jam. It’s fresh, full of summer fruitiness and is quick and easy to make.
Raspberries and blackberries make great jam, in fact all the summer fruits are perfect.
As you know, vanilla pods are one of the most expensive spices, therefore I never waste them.
When I make Chantilly Cream, I always keep the pods for my jam making, as they can still contain those wonderful seeds and so much vanilla flavour.
Let’s get jamming’
- 250g raspberries
- 250g blackberries
- ½ vanilla pod
- juice of ½ lemon
- 250g jam sugar (the one with pectin added)
- 1tbs Spiced Rum
The fruit will break up easily and quickly come to the boil.
- Put the raspberries, blackberries and vanilla pod into a large pan with the lemon juice and heat gently for 4-5 mins until the juices run and the fruit starts to soften.
- Add the sugar and stir over a gentle heat until the sugar has dissolved.
- Bring to the boil and boil rapidly for about 10 mins.
- Add the spiced rum; the alcohol will burn off quickly and it will enhance the vanilla flavour.
- Remove the pan from the heat and test for setting point by putting a little of the hot jam onto a chilled saucer.
- Leave to cool in the pan for about for 10 mins.
- Pour the jam into warm clean jars, cool, cover and put in the fridge.
- The jam will keep for 2-3 weeks, but mine never lasts that long.
I love these Kilner clip top jars and my mini jam pot!
I really enjoy making jam with seasonal fruits and the beauty of making small batches; fresh new flavour every other week!
p.s. The Jam Labelizer is a great online site to create and customise labels for all your preserves and jams.
Wonder what flavour I can make next week?