Raspberry & lime jam (makes about 6x 8fl oz or 225g jars)
1 kg raspberries juice & zest of 2 large limes 1kg granulated sugar or preserving sugar (warm in oven for a few minutes makes dissolving the sugar quicker)
Put the fruit into a large pan or preserving pan with the lime juice & zest. Bring to a simmer just until the juices run - about 5-7 minutes.
Add the warmed sugar & stir gently until completely dissolved. Bring to a rolling boil and boil for 5 minutes before removing any scum. To remove scum take off the heat & with a metal spoon skim jam to remove scum. Test for set and if necessary boil for a further minute then test again. Continue testing at 1 minute intervals until jam has reached setting point.
Allow the jam to cool a little before decanting into sterilised jars. Seal the jars & allow to cool completely before labelling.
To sterilise jam jars: Wash in warm soapy water & rinse in freshly boiled water. Turn upside down on a clean tea towel or kitchen paper to drain. Pre-heat oven to gas mark 3/170c/325f. Place jars in the oven for 10 minutes. Do not allow them to touch. Remove from the oven and fill with hot jam whilst the jars are hot. If using pre-used jam jars remove all labels whilst washing them. It's best to use new lids if possible but you can re-use lids providing they are treated in the same way as jam jars for sterilisation.
There are plenty of websites where jam jars all sizes & shapes plus lids can be purchased.
To test jam for a set: Place a saucer or plate in the freezer. To test jam for a set take a small teaspoon of jam & place on the plate from the freezer. Tilt plate to spread jam thinly. Leave to cool for a minute then push the jam with your fingers if it wrinkles it's reached setting point. Alternatively buy a cooking thermometer which will have jam setting point on it.
Gooseberry & Elderflower jam (makes about 6x 8fl oz or 225g jars)
put the gooseberries into a large pan or preserving pan plus 150ml water. Bring to the boil and simmer for about 10 minutes until the fruit is soft.
Add the warmed sugar & stir over a low heat until completely dissolved. Increase the heat & boil for about 8 minutes before testing for a set. Continue testing at 1 minute intervals until setting point reached.
Remove from the heat, skim off any scum & allow jam to cool a little before adding the elderflower cordial & stir. Pour into hot sterilised jam jars & seal. Label when cold.
Rhubarb & ginger jam (makes about 9x 8fl oz or 225g jars)
Mature rhubarb is better for making jam, leave the young spring stems for pies & tarts.
Cut the rhubarb into short pieces & layer with the sugar in a glass bowl. Leave over night.
Scrape the rhubarb & sugar mixture into a large pan or preserving pan.
Tie the bruised ginger in a piece of muslin (cheesecloth) & add to the mixture. Cook gengtly for 30 minutes or until rhubarb softened.
Remove the root ginger from the pan & add the crystallised ginger & candied peel.
Bring the mixture to the boil then cook over a high heat until setting point reached. Leave to cool slightly & pour into warm sterilised jars & seal. Label when cold.
Blackberry & Apple jam (makes about 8x 8fl oz or 225g jars)
375g cooking apples peeled & roughly chopped 360ml water 1 kg blackberries 1.25 granulated sugar (warmed)
Put the water & apples into a large preserving pan or saucepan, bring to the boil reduce the heat & simmer for about 20-30 minutes.
Add the blackberries together with the sugar & cook over a low heat stirring until the sugar has dissolved. Increase the heat & boil for 30 minutes before testing for a set. Continue testing at 1 minute intervals until setting point is reached.
Remove from the heat, skim off any scum before pouring into warm sterilised jars & sealing. Label when cold.
Fine lime shred marmalade (makes 10x 8fl oz or 225g jars)
Halve the limes length ways then slice very thinly reserving any pips. Important that the limes are thinly cut as their skins are tougher than other citrus fruits. Tie the pips & lime leaves in a muslin bag & place in a large pan along with the fruit.
Add the water to the pan & bring to the boil. Cover & simmer gently for 11/2 -2 hours or until the rind is very soft. Remove the muslin bag, leave to cool, then squeeze it over the pan to release any juice & pectin.
Add the sugar to the pan and stir over a low heat until the sugar has dissolved. Bring to the boil then boil rapidly for 15 minutes stirring occasionally until setting point reached.
Remove pan from the heat & skim off any scum. Leave to cool a little & pour into warm sterilised jars & seal. Stirring the marmalade after standing and before potting distributes the fruit rind evenly as the preserve Label when cold.begins to set.
Strawberry liqueur 350g strawberries 350g caster sugar 125ml water 325ml medium quality vodka Hull & wash the strawberries & divide evenly into 2x500ml sterilised kilner jars. Divide the remaining ingredients between the jars & seal. Shake the jars then place in a dark cool cupboard. Shake the jars daily until all the sugar has dissolved. Keep in a cool dark place for at least 3 months. Remove the fruit by pouring the liquid through a strainer. Pour into sterilised glass bottles & seal. Will keep its beautiful red colour for 18 months if stored in a dark place. Drink as a shot, add to lemonade & ice for a long summer drink, add to cocktails. Use home brew sterilising powders to sterilise all equipment obtainable from home brew shops or online. Raspberry liqueur 300g raspberries 350g caster sugar 1.5L medium quality vodka Wash raspberries & put into a 2L sterilised kilner jar or divide evenly between 2x1L sterilised kilner jars. Add the sugar. Top up with vodka to 2-3 cm from top of container. If using 2 containers divide evenly & seal. Shake the jars daily until the sugar is completely dissolved. Keep the jar in a dark cool cupboard. Leave for at least 3 months better if left longer (up to 1 year). Strain through a sterilised plastic sieve. & pour into sterilised bottles. If kept in a dark place will keep it's beautiful colour. Drink as a shot, add tonic & slice of lime with ice for refreshing summer drink, add to cocktails.
Rhubarb gin 1kg pink rhubarb (red rhubarb makes pink gin) 400g caster sugar 800ml gin Wash & dry the rhubarb sticks. Cut into 3cm lengths & add to 1x 2L kilner jar or 2 smaller jars. Add the sugar and shake until the rhubarb is covered. Seal the jar & leave for 24 hours in a cool dark cupboard. The sugar draws out the rhubarb juices. Add the gin and shake. Shake daily until the sugar is completely dissolved. Leave for at least 4 weeks before straining through a muslin lined sieve & pour into sterilised bottles.
Damson vodka or gin 500g damsons 250g golden caster sugar 70cl medium quality vodka or gin Wash & pick over the damsons to remove any stalks & leaves, pat dry & put into a freezer bag & freeze overnight. Remove from the freezer & bash with a rolling pin a couple of times. Put into a 2L kilner jar or 2 smaller ones. Pour in the sugar & gin or vodka. Seal & shake well & place in a cool dark place. Shake daily until all the sugar has dissolved. Leave for at least 3 months but longer is better up to 1 year. Strain through a coffee filter & bottle into sterilised bottles.