Jam

My Travelling Kitchen Kimberly Parsons

Jam Recipes

Jam

My Travelling Kitchen Kimberly Parsons

Jam

My Travelling Kitchen Kimberly Parsons

Fig Jam Plum Jam Melon Jam Apricot Jam

Jam

My Travelling Kitchen Kimberly Parsons

Fig Jam Makes about 1.5 liters

Ingredients

2kg ripe figs

250ml water

800g caster sugar

Zest and juice of one lemon (optional)

Method

Remove hard stem and any blemishes. Put in a large pan with the water and cook on a medium heat for

about 15 minutes. Add the sugar and zest if using and cook on low for an hour or so, stirring frequently.

When it's the right consistency, blend or leave as is and jar.

Plum Jam Makes 1.2 liters

Ingredients

1.2kg plums

125ml water

550g caster sugar

Grated zest of 1 lemon

Method

Wash the plums, quarter and discard stones. Put them in a sturdy pan with the water and cook for about

quarter of an hour to soften, stirring with a wooden spoon to prevent sticking. Add the sugar and zest and

lower the heat as much as possible. Simmer for another hour until it is thick and won't run down a plate but

slides with a bit of resistance! If you wish blend with a hand blender.

Melon Jam Makes about 1 litre

Ingredients

1kg skinned cantaloupe

125ml water

700g caster sugar

Juice of 2 lemons & zest

1 tbsp good brandy

Method

Seed the melons and cut into chunks then bring to the boil with the water in a sturdy pan. Cook for about

15 mins to soften and then add the sugar, lemon zest and juice and simmer gently for at least an hour. Stir

regularly to prevent sticking. When the jam has achieved a desirable consistency (though it won't ever get

really thick) stir in the brandy and remove from the heat after a minute. Blend if you want a smooth jam.

Jam

My Travelling Kitchen Kimberly Parsons

Jam

My Travelling Kitchen Kimberly Parsons

Apricot Jam Makes 1 liter

Ingredients

1 kg very ripe apricots

4 nectarines, peeled and stoned

500g caster sugar

120ml water

Method

Add the apricots, water and sugar in to a wide pan and heat gently whilst stirring. Once the sugar has

dissolved add the nectarine and bring to the boil, continuing to stir. The right consistency should have been

reached after about half an hour, test on a cool plate. If the jam is the right thickness, jar and seal.

Jam

My Travelling Kitchen Kimberly Parsons