There’s something deeply satisfying about preserving the vibrant flavours of fruit in the form of jam, marmalade, or lemon curd.
These homemade delights not only enhance your breakfast table but also make wonderful gifts. If you’re new to preserving, don't worry!
This guide will walk you through the first steps of making your own jam, marmalade, and lemon curd using British measurements and tips.
Getting Started with Preserving
Before diving into recipes, it’s important to understand some basics:
Sterilising Jars: Properly sterilising your jars is crucial to ensure your preserves stay fresh and free from bacteria. Wash jars and lids in hot, soapy water, rinse well, then place them in a preheated oven at 140°C (275°F) for at least 20 minutes.
Choosing Fruit: Use fresh, ripe, and unblemished fruit. The quality of your preserves will directly reflect the quality of your ingredients.
Pectin: This natural gelling agent is found in many fruits and is essential for setting jam and marmalade. Some fruits, like apples and citrus, have high pectin levels, while others, like strawberries, may need added pectin.
Making Jam
Jam is a sweet spread made by boiling fruit and sugar together until they reach a thick consistency. Here’s a simple recipe to get you started:
Strawberry Jam Recipe
Ingredients:
1kg fresh strawberries
1kg granulated sugar
Juice of 1 lemon
Instructions:
Prepare the Fruit: Hull the strawberries and cut any large ones in half.
Combine Ingredients: Place the strawberries, sugar, and lemon juice in a large pot. Stir gently to combine.
Cook the Jam: Heat the mixture over low heat until the sugar has dissolved. Then, increase the heat and bring to a rolling boil. Boil for about 10-15 minutes, stirring frequently, until the jam reaches setting point (105°C or 220°F).
Test for Set: To test, place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the plate and return it to the freezer for a minute. If it wrinkles when pushed with your finger, it’s ready.
Jar the Jam: Pour the hot jam into sterilised jars, leaving a small gap at the top. Seal immediately and let cool.
Making Marmalade
Marmalade is a type of preserve made from citrus fruits, known for its bittersweet flavour. Seville oranges are traditional, but other citrus fruits can be used.
Seville Orange Marmalade Recipe
Ingredients:
1kg Seville oranges
2 lemons
2 litres water
2kg granulated sugar
Instructions:
Prepare the Fruit: Wash the oranges and lemons thoroughly. Cut them in half and squeeze out the juice, removing any pips. Reserve the juice.
Prepare the Peel: Thinly slice the peel into strips. This step can be tedious but is crucial for texture.
Cook the Peel: Place the peel, juice, and water in a large pot. Bring to a boil, then reduce to a simmer and cook until the peel is tender (about 1.5-2 hours).
Add Sugar: Add the sugar and stir until it has dissolved. Increase the heat and bring to a rolling boil. Boil until the marmalade reaches setting point (105°C or 220°F), usually about 15-20 minutes.
Test for Set: Use the same method as for jam to test the set.
Jar the Marmalade: Pour into sterilised jars, seal, and let cool.
Making Lemon Curd
Lemon curd is a rich, tangy spread made from lemons, sugar, butter, and eggs. It’s perfect for scones, toast, or as a filling for tarts and cakes.
Lemon Curd Recipe
Ingredients:
4 unwaxed lemons (zest and juice)
200g caster sugar
100g unsalted butter
3 large eggs plus 1 egg yolk
Instructions:
Prepare the Lemons: Finely grate the zest and juice the lemons.
Cook the Mixture: In a heatproof bowl over simmering water (a bain-marie), combine the lemon zest, juice, sugar, and butter. Stir until the butter has melted.
Add Eggs: Beat the eggs and egg yolk together, then stir into the lemon mixture. Cook gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 20 minutes).
Strain and Jar: Strain the curd through a sieve into sterilised jars to remove any zest and coagulated egg. Seal and let cool.
Tips for Success
Consistency: Pay attention to the consistency of your preserves. Overcooking can lead to a stiff, overly firm texture, while undercooking can result in a runny product.
Patience: Making preserves requires patience, especially when waiting for them to reach the correct setting point.
Cleanliness: Keep everything scrupulously clean to avoid contamination and spoilage.
Conclusion
Embarking on the journey of making your own jam, marmalade, and lemon curd is both rewarding and delicious. With these simple recipes and tips, you’ll soon be able to enjoy the fruits of your labour and share your homemade delights with friends and family. Happy preserving!
