Sunday, November 9, 2014

Wineberry Jam Recipe!!



Wineberries!! Ever heard of them? I hadn't! But my mother in the UK has a massive glut of them! We decided on a warm summers afternoon to pick as many of the little sticky things and make a jam out of them to see us through the winter.

Evie loves red berries and so more went into her belly than in the tubs but by the end of the day we had plenty to work with.


The recipe I used is:

  • 1kg Wine berries
  • juice of 1 lemon
  • 1kg bag jam sugar (the one with pectin added)

This is the same stable recipe I use for any of my jams

  1. Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  2. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it – it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
  3. The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.
Now at breakfast times we get the jam out and Evie delightfully tells us that we made this at Grannies house! Wonderful! 

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