Homemade Jam Recipe made by Level 3 Patisserie Students
Try our quick and easy homemade jam recipe made by Level 3 Patisserie Students! (Blueberries in gin syrup, melon and star anise jam, apricot jam and preseve lemon).
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”7686″ img_size=”600×400″][/vc_column][vc_column width=”1/2″][vc_column_text]MELON AND STAR ANISE JAM
The delicate flavour of melon is brought out by spicy ginger and perfectly complemented by aromatic star anise. Once opened, store this delicious jam in the refrigerator.
Makes about 1.3kg/3LB
2 Charentais or cantaloupe melons
450g/1lb/2 ¼ cups sugar
2 Star Anise
4 pieces preserved stem ginger in syrup drained and finely chop
Finely grated rind and juice of 2 lemons[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Method:
1. Peel and seed the melons, then cut into small cubes and layer with the granulated sugar in a large non-metallic bowl. Cover with the clear film (plastic wrap) and leave overnight, or until the melons release their juices.
2. Tip the melon and sugar mixture into a large pan and add the star anise, chopped ginger, and the lemon rind and juice. Stir to combine.
3. Bring the mixture to the boil, then lower the heat. Simmer gently for 25 minutes, or until the melon has become transparent and the setting point is reached (105ºC/220ºF)
4 Spoon the jam into hot sterilised jars and seal. Leave to cool, then label and store in a cool, dark place.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]BLUEBERRIES IN GIN SYRUP
These aromatic berries preserved in gin-laced syrup make a wonderful combination. The syrup turns a fabulous blue colour and the gin’s flavour complements the blueberries.
Makes About 1.8kg/4lb
1.3kg/3lb/12 cups blueberries
225/8oz/1 cup sugar
600ml/1 pint/2 ½ cups water
120ml/4fl oz/ ½ cup gin[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Method:
1. Preheat the oven to 120ºC/250ºF/Gas ½. Pack the blueberries into sterilised jars and cover them, without sealing. Put the jars in the oven and then bake for 50-60 minutes until the juices starts to run.
2. Meanwhile put the sugar and water in a pan and heat gently, stirring continuously, until the sugar has dissolved completely. Increase the heat, bring to the boil, and then boil for 5 minutes. Stir in the gin.
3. Carefully removed the jars from the oven and place on a dry towel on a heatproof surface. Use the fruit from one of the jars to top up the others.
4. Carefully pour the syrup into the jars to cover the fruit completely. Twist and gently tap the jars to ensure that no air bubbles have been trapped. Seal and label the jars, then store them in cool, dark place until ready to serve.[/vc_column_text][/vc_column][/vc_row]