Kokova Magazine

Over recent years the UK has seen a revival in jam making as we've got back in touch with our heritage of preserving the bounties of summer and autumn. Aside from being wholly delicious, home-made jam is fun to make and gives you control over the level of fruit and sugar content.

And this year is one of the best years ever to turn your hand to jam making. The mild winter and sunny spring have given rise to a prolific soft fruit season starting with an abundance of plump and juicy raspberries and strawberries.

Weather conditions also point to a very promising harvest for late season fruits as well. And there are plenty of late season fruits such as blackberries, damsons, pears, sloes and quinces that are classics in jam and jelly making circles.

Generations of jam makers have depended on Certo to help them make vibrant and flavoursome preserves with confidence. So here are some recipes from Certo designed to appeal to novice jam makers and to give fresh ideas to old hands at jam making.

Blackberry & Apple Jam

Makes 7-8lb of JAM

Ingredients

• 2 lb (900g) prepared Apples
• 1½ lb (700g) Blackberries
• Juice of 1 Lemon
• 5Ib (2.3kg) Sugar
• 1 Bottle Certo

Method

1. Core and peel the apples, cut into small pieces and put into large saucepan with ¼ pint (140ml) if water. Bring to the boil and simmer for 15 minutes.
2. Crush blackberries thoroughly and put into another pan with 4 tablespoons (60ml) of water. Simmer for 10-15 minutes.
3. Simmer for 10-15 minutes
4. Place in jelly cloth and allow the juice to drain. Measure and add water, if necessary, to make 1 pint (570ml).
5. Add to apple pulp with sugar and lemon juice. Heat slowly until the sugar has dissolved, stirring continually. Bring to a full rolling boil and boil for 2 minutes.
6. Remove from the heat and stir in the Certo. Skim pot and cover in the usual way.

Sloe Berry Jelly

Makes 5lb of Jelly

Ingredients

• 5 lb (2.3kg) Sloes (just ripe)
• 1 Pint (570ml) Water
• 3 ¼ lb (1.5kg) Sugar
• 1 Bottle Certo

Method

1. Take the berries just ripe, wash and place in a large saucepan with 1 pint of water.
2. Boil until tender, mashing with a wooden spoon. Strain off the juice through a fine nylon sieve.
3. To 2 pints (1130ml) of juice in a large saucepan add the sugar, stir and heat gently until the sugar is dissolved, then bring to the boil.
4. Add 1 bottle of Certo, stirring constantly, bring to a full rolling boil and boil for 30 seconds.
5. Remove from the heat.
6. Allow to cool for 1 minute, skim, pot and cover in the usual way.

Apple Marmalade

Makes 5lb of marmalade

Ingredients

• 3lb (1.4kg) prepared apples
• 2 pints (1130ml) Water
• 3¼ lb (1.5kg) Sugar
• ½ Bottle Certo

Method

1. Peel and core about 3lbs full ripe apples and cut into small pieces. Add the water and simmer for 10 minutes.
2. Crush with a masher and simmer covered for 5 minutes longer.
3. Add the sugar, heat gently until the sugar has dissolved stirring occasionally.
4. Remove from the heat and stir in Certo.
5. Pot and cover in the usual way.
6. Additional flavouring, such as cinnamon, lemon zest or cloves can be added to the mashed apple, if desired.

Certo is one of the oldest names in jam making, founded back in 1929. Certo is a natural liquid pectin made from apples and considered to be one of the easiest jam setting agents to use.

It requires less boiling and therefore retains the full flavour and colour of the fruit.

More Jam and Preserve recipes can be found at www.certo.co.uk