Yesterday’s apple and cinnamon jam has set nicely and I’ve already given away a jar!
This morning we started on a much smaller batch of jam using fresh figs and apples.
The recipe was quite simple – apples, figs, lemon juice and lemon zest. And of course sugar. But there was no extra liquid and the apples were taking forever to fully soften (the downside to apples from various people’s gardens being that you’ve no idea what variety you’re dealing with half the time). In the end we opted to cook the mix for a few minutes in the microwave before adding the sugar. Either way the end result looks like it was going to set, so it’s now ready to go (once it’s cooled of course!):
Small batch, but I didn’t need oodles of it. I’m not sure how it tastes, as I’ve only had a taste off the spoon while doing cleanup and the taste of cold jam is quite different to that of hot jam.
The recipe for this jam and many others that I’ve made over the years comes from the wonderful recipe book “Perfect Preserves” by Joan Wilson. Oddly or maybe it’s not at all odd, there are quite a few recipe books with identical or very similar names, so you need to search for the author as well.
I’ll probably end up making a few more batches of jams and other preserves in the coming weeks, though it’ll depend on what fruit I get from the garden or get from friends etc.,
Leave a Reply