1lb fruit
1lb sugar (use less for sweeter fruit)
1/4 pt water
Pectin (optional)
Multiply the above figures up or down according to fruit quantity. If you have a low pectin fruit, like strawberries, you need to add pectin in the form of liquid pectin or lemon juice and pith (I'll find some instructions at some point and add a link here). Googling can usually yield quantities of pectin required for any given fruit.
Before you begin, pop a side plate into the freezer (or fridge if the freezer isn't convenient), wash up your jars (we keep all our jars from mayonnaise, chutney, anything we buy really, and still sometimes have to buy extra), and pop the oven on to about 125 degrees. Put the jars and lids into the oven for a good 10-15 minutes (this can be while you're making the jam, they don't need to cool down before you fill them or anything). Once they're done, turn the oven off and leave them in there for now. It helps to put them all on a baking tray - it makes getting them out when they're roasting hot a lot easier!
I had 3lb 8oz of blackberries and 8oz of apples, which I figured I may as well chuck in:
I think you need to do this before adding the sugar to release the pectin or something. Not entirely sure, but too scared to attempt to alter things! You'll notice I use a jam thermometer, but it's not really necessary, just a nice little indulgence of mine since I plan on making a lot more things like this.
Then added the sugar:
(Incidentally, that jar cost me all of £1 from a charity shop. I'm rather pleased with it). I only added 3lb sugar to 4lb of fruit, as I prefer my jam a bit tart and the blackberries were quite sweet. It still ended up coming out plenty sweet enough, so I might put in even less next time.
Anyway, the sugar and fruit bubbles away - you need a rolling boil, i.e. still bubbling while you stir. It's usually the maximum heat your hob will manage, but a bit less if you have an uber-hob - for about 10 minutes. Then test a teaspoonful on the side plate - drop it onto the plate, leave it to cool for a few minutes. If the jam makes a skin and begins to set (if you nudge it with your finger the skin should wrinkle), the jam is ready. if not, give it another five minutes and try again.
Once you've got wrinkly jam, bring the jars out of the oven, ladle in the jam, and screw on the lids (keep your hands protected - even the lids are hot!)
Et voila!
And minimal washing up:
I reckon I put about £2.25 worth of sugar in the whole lot, the blackberries and apples were foraged, and I guess I might have spent 75p on energy (I really have no idea, to be honest). So six jars of beautiful, junk free jam, for under £3. Not bad for 45 minutes work really, is it?
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