My sister bought me this book because she is awesome. Again it was part of my, “I need books that will help me preserve my harvest in very tasty ways” desire, and it met my needs perfectly.
The Preserving Book is one that is great for beginners at preserving such as myself. It lists techniques, useful equipment, and a range of different ways of preserving a wide range of produce.
There is a recipe for chilli jam that I plan to make once I have enough chillies (or any) to harvest, I have just made Jam from it (hence this post) and there are other relishes I’m interesting in trying when I have the produce. I give this book 4 out of 5 stars.
Mixed berry jam
- 450g mix of strawberries, raspberries and blueberries, hulled if needed
- 450g granulated sugar
- juice of 2 lemons
- Put the fruit in a preserving pan or large heavy-based saucepan and lightly crush it with the back of a wooden spoon.
- Add the sugar and heat gently, stirring until the sugar has all dissolved. Turn up the heat and bring to the boil. When the jam reaches a rolling boil, cook for 5 – 10 minutes or until it reaches the setting point. Remove the pan from the heat while you test for a set.
- Use a skimmer to skim off any surface scum. Leave the jam to cool slightly so that a thin skin forms and the berries are evenly distributed throughout the jam. Ladle into a warm sterilised jar, cover with a waxed paper disc, seal, and label. Store in a cool, dark place, and refrigerate after opening.
Notes on this recipe:
- No photos sorry!
- This recipe makes enough for 2 salsa jars, or about 350g of jam
- You really can use any mix of berries, or just one lot with this jam. I used 380g of raspberries and the remainder of blackberries. You can also use blackcurrants, redcurrants, or cherries.
- I didn’t use waxed paper, I just thoroughly sterilised the jars (clean jars in the oven for about 20 minutes at 150C), and sterilised the lids (simmering water for about 20 minutes).
- Raspberry jam is the best