We have all heard of the phrase, ‘money for jam’, this post is about jam for very little money. Making your own jam is probably one of the best ways to save money. Commercially prepared jams often contain very little in the way of fruit and ‘premium’ brands are ridiculously expensive.
In the blog post from yesterday I shared how I had sliced and soaked the homegrown grapefruit.
After being soaked for about 15 hours I was ready to make the marmalade.
Like most jam recipes this one is very simple. The original from Annabel Langbein is here. I chose not to use the whiskey.
You will need equal quantities of fruit and sugar and an equivalent volume of water.
For example, I used:
1.2kg of grapefruit Scrubbed, quartered and thinly sliced
1.2 litres water
Cut the unpeeled grapefruit into quarters, then slice finely by hand or using the slicing attachment of a food processor. Place in a wide, non-corrosive preserving pan and cover with 2 litres of water. Cover and leave to soak overnight.
The next day, place the pot over a high heat, bring to the boil and boil for 40 minutes. Lower the heat and add the sugar. Stir until the sugar is dissolved, then return to the boil and boil for an hour, stirring every 10 minutes or so to prevent the grapefruit from catching on the bottom – you want it to almost catch, but not burn. If you feel it starting to catch, remove it from the heat for a couple of minutes, giving it a gentle stir to stop it burning on the bottom, then continue boiling.
After 55 minutes do a ‘set test’ to check if your marmalade is ready. Chill a saucer in the fridge for a few minutes, then drop a teaspoonful of marmalade onto it. The marmalade is ready when it forms a skin that wrinkles when you hold the plate on an angle. At this point add the whiskey and boil for couple of minutes more to burn off the alcohol.
Pour straight into sterilised jars and seal with sterilised lids. If properly sealed Grapefruit Marmalade will last indefinitely.
To prepare your jars for preserving: For this recipe you will need a selection of jars that will hold just over 4 litres of marmalade. This is a great way of recycling, as the jars and their metal lids can be used over and over again. Wash the jars as usual, then remove the lids and place the lids and jars in the sink. Cover them well with boiling water then drain off the water. Pre-heat the oven to 100°C then pop the jars and lids in for 15 minutes to sterilise. Once removed from the oven, put the lids on the jars immediately so they remain sterile until you are ready to fill them.
The end result of 1.2kg of homegrown fruit, 1.2kg of sugar and about 1.5 hours of my time and we have about 2.5kg of jam added to our stock cupboard.