jam making – Vikki Haffenden

I think I have another post about this, but here goes with my latest version.

Windfalls, some were smaller and more bruised than these

We have a prolific harvest this year, so jam and other preserving is under way. Because there are several punnets of raspberries waiting to cook, I need more pectin. So I made another batch from the windfalls from the apple trees. I cut all the bruising and bugs out, and cut the pieces into 2cm chunks. Then squeezed 2 lemons and put the juice and the squashed peel into a saucepan with the apples with water to just about half way up.

Cook them until they are soft and squash them into a mush. Then strain through a muslin overnight.

Pectin after straining, such a lovely colour..

I am tempted to squeeze more juice out, but that will make the pectin cloudy, it’s up to you.

Now check for the set of the pectin. You can put small, equal amounts of sugar and pectin into a saucepan, stir, boil and rest. But I out the two ingredients into a ramekin and cook in the microwave for 40 seconds on full power. Take it out and stir. Repeat.

A nice form set, I couldn’t resist licking the spoon – and the blob!

Whichever cooking method to have used, drop a blob onto a chilled saucer and if it sets into a soft lump, the pectin is ready to bottle. Otherwise, return it to the saucepan and boil to reduce then retest.

Bottle the pectin in a sterilised bottle, (use the microwave for the glass bottle, but boil the metal lid).

Once cooked, store in the fridge for up to 4 weeks. Can also be frozen in a plastic container.

I use about a third to half a cup to 500g fruit when making soft fruit jam, but always test for the set before bottling jam.

Happy jam making.. 🙂

The warm spring and early summer has meant that everything’s cropping madly in the garden a bit early.

So to get a match on jam making I’m making a batch of pectin from the wind for apples. If you’ve made jam before you will know that pectin helps soft fruit jam set. I’ve made it before and then forgot about it as we didn’t have any windfalls from our two apples trees worth speaking of, so I bought commercial pectin. However, after we moved here with lots of fruit trees and seeing all the wind falls and the piles of blackcurrants and mulberries saying, “make me into jam”, reminded me that I can make my own. Hence there is a large pot smelling very ‘appley’ bubbling on the stove right now.

Simmering windfall apples to make pectin for settng soft fruit jam

If you’ve never made your own pectin it’s very, very simple. You just chop up the little windfall apples into chunks about two, two and a half centimeters size. Core, peel, all goes in, then put them in a big saucepan and cover with water. Bring to the boil and simmer for about two hours, until mushy. Then strain the whole lot through a muslin bag overnight or for about 6 hours. Give the muslin bag a good squeeze to get all the liquid out.

The liquid that you’ve strained out is the pectin and the apple pulp in the bag can be put in the compost bin. Return the pectin to the pan and reduce it until a bit thicker. There is a test with alcohol to check if it is strong enough, but I boil it with a little sugar and test the set as if it were jam and that has worked fine for me. I store the pectin in sterilised jam jars in the fridge and use within two or three weeks, but you can also freeze it, in which case it lasts about four to five months.

Just got to make all that jam now.

Vikki Haffenden

Tag: jam making

Testing the set of home made pectin

Preserving time is almost here