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JAM-MAKING

I have sisters-in-law, brothers-in-law, friends and uncles who all make jam, and everyone makes it completely differently. I wanted to put jams in this book as there is a right way and a wrong way to go about jam-making, and it’s all about balance. A big pot of steaming fruit sends delicious aromas throughout the house and is the perfect way to use up overripe fruit. One of the issues we find we have to tackle as parents is the amount of added sugar in shop-bought products. Making your own preserves allows you to control the levels of sugar you add, and thus the end result on your larder shelf. Obviously, fruit that is sourer will need more sugar, but if you combine a few different ones you can get the best of both worlds.

Best for jam

Stone fruit, Berries, Rhubarb, Figs, Quince

Fig Jam

MAKES: 1.3KG | PREPARATION TIME: 15 MINUTES | COOKING TIME: ABOUT 30 MINUTES

1kg figs, tops of stalks removed, roughly chopped

2 fig leaves, cleaned

500g jam sugar (containing pectin)

1 Put all the ingredients in a large saucepan and stir well to combine. Place over low heat and allow the sugar to dissolve, then increase the heat slightly and bring to a gentle simmer.

2 Once the liquid begins to come out of the figs, turn the heat up a little and stir regularly to prevent the jam catching on the bottom of the pan. Simmer rapidly until the jam reaches 105º. If you don’t have a thermometer, use the saucer test: put a saucer in the freezer, then once it’s cold put half a teaspoon of the jam on the saucer. If it does not run, it’s ready.

3 Remove the fig leaves, scraping the jam off them and back into the pan, and pour the jam into sterilised jars. Cover with the lids immediately. The unopened jars will keep for up to 12 months, and up to 1 month in the fridge once opened.