If you’ve never made jam before, now is the time. Summer has arrived and it’s your turn to learn the skills of a master jam maker in the easiest possible way in the comfort of your own home. With so many varieties to choose from – anything from Strawberry to Rhubarb. Here are some of JBC’s favourite jams for beginners and more experienced jam makers.
Raspberry Jam for beginners:
Raspberry is always a safe choice and a family favourite when it comes to jams. This recipe is easy to make for beginners but tastes delicious. To make 2.25L of jam you will only need 3 ingredients. These are 1575g sugar, 1000g fresh raspberries and 50g powdered fruit pectin. If you would like to leave out the pectin for the full natural content we recommend simply leaving the ingredients to boil which drives out moisture and thickens the jam while preserving the fruit content.
Making the jam in 5 easy steps:
- In a pan on low heat, use a potato masher to crush the raspberries.
- Stir in the pectin and bring to a rolling boil, stirring constantly.
- Add all the sugar in and continue to stir for one minute before removing from heat, and skimming off the foam using a spoon.
- Ladle the jam mixture into your jars, leaving a ¼ inch of space at the top.
- Place the jars into a boiling water canner for 5 minutes before removing them to cool.
Honey & Thyme Blackberry Jam for the experienced Jam-Maker:
If you fancy yourself as a bit of a jam-making professional at this point we have a real treat for you. Here is JBC’s unique take on a traditional blackberry jam. You will need: 1474g fresh blackberries, 700g honey, 2 tbsp snipped fresh thyme, 50g powdered fruit pectin ( You can make this recipe without pectin, see the first recipe for details) and 56.25g sugar. This recipe makes approximately 2.25L of jam, so adjust ingredients accordingly to suit your needs.
A simple method to make the jam:
- Use a potato masher to crush the blackberries.
- Warm gently in a pan before adding the pectin and sugar and bringing to a rolling boil.
- Stir continuously for 1 minute before taking off the heat and using a spoon to remove any foam formed on top.
- Stir in the thyme evenly, then ladle the jam equally into your jars, with ¼ inch space remaining on top.
- Allow your jars to boil in a water canner for 10 minutes, then remove and allow to cool to room temperature.
To store your Jam effectively making sure it retains freshness and longevity, it is vital to use the correct glassware. Here at JBC, we have the perfect companion for your Jam making ventures.
Our personal favourite is the 314ml Deep Neck Cylindrical Jar which comes with a choice of colour caps, great for the organised jam maker. Made out of strong durable glass, it is great for storage, product freshness and versatility making sure you can re-use the jar for whatever your needs.
Take a look at our full glass jar range or get in touch via our website today.