Sunday breakfast with croissants and homemade jam – simply heavenly! If you don’t want summer ever to end, we recommend whipping up some jam for your storecupboard. Adding jam sugar increases the storage life and allows you to stock up for the entire year. You have complete creative rein. Different seasons bring different fruits that can be made into delicious jams, preserves or jellies. Fruits such as apricots, raspberries, plums and blackberries are always a hit, not to mention of course classics like strawberry and cherry jam. You simply have to try our Morello cherry jam with a subtle vanilla flavour. Adding chia seeds to our Strawberry and vanilla jam thickens the preserve without the need for extra sugar. Meanwhile, savoury spreads like our Onion jam are very popular and taste wonderful with grilled food or burgers. Our Hugo jelly and creamy Lemon curd are bound to pep up breakfast.
Keeping things clean is vital to ensure that nothing spoils. It’s best to sterilise jam jars by boiling them. The lid and rubber ring also need to be sterile. After cooking, you are advised to do a setting test to see whether the jam is firm enough. To do this, spoon a little of the hot fruit mixture onto a cold plate. If the mixture doesn’t run, it has passed the test. Good luck!