Cold Fruit Accompaniment
Jam Preserve Preserves
1.2kg/2 ˝ lb
tbsp Lemon Juice
10 Apples, peeled and
1 Orange, quartered,
seeded and thinly sliced (including
1. Prepare the jars
(see notes below)
2. Place the water
and sugar in a large saucepan over a medium heat and stir until the sugar
3. Add lemon juice,
apples and orange, bring to the boil and continue to boil for about 30 minutes,
4. Remove from the
heat and test for a set (see notes below) .
5. Skim any scum from
the surface and ladle into warm jars. Cover,
seal and label (see notes below).
Notes: see also General
Jars - Use jars which are
free from cracks, chips or flaws – the best sizes to use are 450g/1lb although
1kg/2lb jars can be successfully used for pickling fruit. Prepare the jars by washing well in warm soapy water and
rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
for a set – Remove the pan of
jam from the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to
cool then gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
Filling the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately
cover with a waxed disc whilst still hot (wax side down). Allow to cool then
cover with cellophane, securing
with a rubber band. For long term storage secure the cellophane with a screw top
Storage – Store
in a cool dark place.