Jams, Jellys and Preserves

I have been feeling rather domestic over the last few weeks and it is the time of year where are the fruit is just perfect for making preserves.  So far I have made Blackberry Jam, Blackcurrant Jam and applesauce.  

Here are the blackcurrants bubbling away.  This is the first time I have made blackcurrant jam in years.  I kept the seeds in and simmered for 40 minutes and then added the sugar and let it simmer for another 10 minutes, after testing I needed to let it go a little longer.  I did it twice more, to a total of 30 minutes with the sugar in it. The natural pectin gels up the jam.  

Blackcurrant Jam

4 lbs blackcurrants

6 lbs sugar

1.7 liters water

knob of butter

Place blackcurrants in a large basin of water and remove stems, and dried up fruit. 

1In a large pan, simmer blackcurrants and water for 40 minutes.

Place a plate in the fridge to cool.

After 40 minutes add the sugar, simmer 10 minutes.  Drop the temperature down to low and take a small spoon of jam and place on the plate and return it to the fridge for 5 minutes.  Run finger through the mixture, if it is gelled and has a bit of a skin, if it is done then go to next step otherwise, reboil for 10 minutes and test again, repeat until desired results. (I did it for a total of 30minutes of boiling with the sugar in)

Add knob of butter and let cool for 5-10 minutes and fill sterilized jars with hot jam.  

Apple Sauce

Apples

Ascorbic Acid (Optional)

Cinnamon or other flavourings (Optional)

Core apples and and place then in a large pot with about an inch of water.   I left the skins on and put in through a food mill and that gets all the skins and tough bits out.  Boil until all the apple sauce is thick and smooth.  Sprinkle in the flavourings and ascorbic acid if you wish.  

Place into sterilized jars and then boil in a water bath with at least an inch of water over the top.  Boil 10-15minutes.  I have heard both but I aired on the side of caution and boiled it 15 minutes.

Delicious!