Summer is almost over - well, not according to our calendars, but the weather is telling me different. This morning I've smelled Autumn's mist in the air.
So.. This is the last part of my Summertime Glory series.
Last task of every girl's summer is:
♥♥ Joy of Jam making ♥♥
Let me start with few recipes.
All the recipes are tried and tested by four generations of women in my familly.. And this is how mom and I made them all this year.
1. Apricot jam
(my personal favorite - every year's "must make")
1kg of apricot paste in pulp (I use blender to "chop-chop" ours)
500 grams of fine sugar
(if you want more - just multiply)
Put the sugar into a large pot, with a cup of water, bring it to boil and boil it until the color just starts to change. Take the apricot paste and pour it in; boil it fast till it jellies (it does not need to be thick, since it'll thicken up more as it cooles down); put it into jars.
2. Apple jam
(this one differes from a type of apples you use - just to let you know)
To every kilogram of fruit weighed after being pared, cored, and sliced
300 grams of preserving-sugar,
the juice of 1/2 lemon.
Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Previously to putting the fruit into the pan, weigh it, to ascertain the proportion of sugar that may be required. Put the apples into a preserving-pan, add the sugar, with the lemon juice, to the apples.
Simmer these over the fire for 1/2 hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and when the jam is done, put it into pots for use. Place a piece of oiled paper over the jam, and to exclude the air, cover the pots with tissue-paper dipped in the white of an egg, and stretched over the top. This jam will keep good for a long time.
3. Cherry jam
(great for cakes, and as a addition to your tea&scone time)
To every kilogram of fruit, weighed before stoning,
350 grams of sugar;
Weigh the fruit after taking the seeds out, and then calculate the sugar needed for your jam. Blend the cherries (if you prefer - you may leave 1/3 of them whole, so that your jam can have texture), and boil them in a preserving-pan until nearly all the juice is dried up; then add the sugar, which should be crushed to powder.
Boil all together until it jellies, which will be in from 20 minutes to 1/2 hour; skim the jam well, keep it well stirred, and, a few minutes before it is done, if you want to flawour it up a bit - add 50 grams of rich dark chocolate: this impart a very delicious flavour to the jam.
♥♥ Sweet labels
Now, that you have made jam with me, let us give it the final wrap.
These would be perfect for the lids.
It does not go more vintage than this - I remeber some old jars from my grandma's time still had the remaining labels
This one is extra-large, so click freely.
I hope you'll try out my recipes.
If you do.. let me know, I'd appreciate it.
Will there be any home-made jam in your family?
♥♥ Pinky Honey