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This is our jam

thelarde3
Sep 14, 2015
2 min read

All of our jams and preserves are homemade in small batches the old-fashioned way.

Artisanal: "The non-mechanical and unprocessed method of handcrafting food with respect to the ingredients and tradition."

We use organic fruits and vegetables and less sugar than commercial jams, which makes them a bit runnier than ones you'll find at the grocery store.

We concoct other ways to make the jam to set – for example adding a little lemon or grapefruit increases the acidity when the fruit pectin is low. But in the case of our cherry, ginger and vanilla jam, we think there's nothing better than it dribbling through hot toast onto sticky fingers!

BON BON RASBERRY JAM

Making jam is all in the preparation! It can be quick if you are making small batches. So sterilise a few jars, a large metal spoon and a glass jug for pouring. Then dry the jars in a 70°C oven until bone dry. Pre-warm your sugar in a roasting tray in the oven. Pop a few saucers in the freezer for later. You want to jam it quickly to literally capture the freshness of the berries. The quicker you cook it the more it retains it’s colour and zesty taste. 1kg raspberries, rinsed & hulled 1 large juicy grapefruit, juiced 750g sugar

Place the raspberries in a large clean pot and squeeze over the grapefruit juice. Put it on gentle heat to get the berries going.
Add sugar, give it a good stir to combine and allow the sugar to dissolve for five minutes.
Wack up the heat, bring to the boil and bubble until set. You must stir occasionally but try not to let the heat escape. Just be aware – boiling sugar will burn! Don’t be tempted to taste it!
To test if your jam is ready to bottle, drop a small spoonful onto a cold saucer. Give it a minute and push your finger through it. If it wrinkles, it’s done.
Take it off the heat and give it five minutes to cool and settle while you are getting your jars from the oven.
Pour into sterilised jars and seal tightly, or eat straightaway on warm toast with farm butter. YUMMY!