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Jams

Why settle for shop-bought when you can conjure up your own jammy magic at home?

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STRAWBERRY & PEPPER JAM

INGREDIENTS

 

  • 800g of caster sugar, sweet as a summer day

  • A tumble of 900g sun-kissed strawberries, gently washed and de-greened

  • generous tablespoons of zesty lemon juice

  • 1 teaspoon of freshly ground black pepper for a whisper of intrigue

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HOW TO

 

  • Tumble your ruby-red strawberries into a large pan and give them a gentle mash — just enough to coax out their juices.

  • Sprinkle in the sugar, add the lemon’s golden kiss, and a pinch of black pepper for a curious twist. Stir slowly over a low flame until the sugar melts into a glistening syrup.

  • Turn up the heat and let the mixture bubble merrily away until it reaches 105°C — don’t forget to stir lovingly as it simmers!

  • Once slightly cooled, ladle the jammy wonder into warm, sterilised jars, leaving a little breath of space (about 1cm) beneath the lid.

  • Seal with care, then tuck your jars away in a cool, dark nook. They’ll keep happily for up to 6 months — just pop them in the fridge once opened.

 

 

BLACKBERRY & GINGER JAM

​INGREDIENTS

 

  • Equal amounts of fruit and sugar

  • 1 tablespoon lemon juice for every 200 – 220g of fruit

  • 2-3 teaspoons of freshly grated ginger root

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HOW TO

 

  • Give your blackberries a gentle rinse, bidding farewell to any bruised or overly eager ones.

  • Tumble them into a pan with sugar, a kiss of lemon juice, and a sprinkle of warming ginger. Let this dreamy mixture rest for two hours — time enough for the flavours to whisper secrets to one another.

  • Set the pan over a low flame and stir patiently until the sugar melts into a velvety syrup.

  • Now, let the mixture come to a joyful boil, stirring all the while, until it reaches a magical 105°C.

  • Once it’s cooled just enough to behave, spoon the jam into warm, sterilised jars — leaving a small gap at the top for sealing.

  • Seal tightly and tuck away in a cool, dark cupboard. It’ll keep for up to 6 months — but once opened, it prefers the chilly company of a fridge.

Fancy a marmalade instead?​

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SPICED MARMALADE​

INGREDIENTS

 

  • 5 radiant oranges, full of sunshine

  • 2 lemons — fresh or dried (if dried, just half the amount will do)

  • 6 cups of cool water

  • 20 cardamom pods, tiny treasure chests of spice

  • 8 cups of granulated sugar, sparkling like morning frost

  • A generous handful of fragrant rose petals

 

HOW TO

 

  • Slice your oranges and lemons paper-thin — about 1/16 of an inch — using a mandolin (mind your fingers, dear cook!). Keep the cheerful rinds, discard the pips and any bruised bits.

  • Tumble the fruit into a large pan, pour over the cold water, and let it rest under a cover for 12 dreamy hours at room temperature.

  • When the time feels right, bring everything to a lively boil over medium-high heat and let it bubble gently for about 30 minutes.

  • Tuck your cardamom pods and rose petals into a little self-fill tea bag — like a sachet of secrets.

  • Stir in the sugar until it dissolves into the citrus symphony, then drop in your floral tea bag bundle.

  • Keep stirring and simmering until your marmalade reaches that perfect, jewel-like gel stage.

  • Once it’s ready, remove the teabag, take it off the heat, and spoon the golden mixture into waiting jars.

  • Pop the marmalade into the fridge, where it will keep beautifully — ready to bring a touch of enchantment to toast, tarts, or teatime.

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