Jam Masterclass
There's nothing quite like homemade jam! Get yours right every time with James' masterclass recipe! Tastes great with homemade scones and cream!
Ingredients
Soft Jam
- 400g strawberries, hulled
- 400g caster sugar
- 1 lemon, juice only
Traditional Jam
- 500g raspberries
- 500g jam sugar
To serve:
- To serve scones and clotted cream
Method
Pre heat the oven to 180c.
For the soft jam put the strawberries and sugar into a pan bring to the boil then cook gently for 2 minutes, pour into a bowl and cool in the fridge.
For the traditional jam put the raspberries and sugar into a pan heat gently. when dissolved bring to the boil until it reaches 105c. Then, cook on high for 6 minutes, cool and pour into sterilised jar to seal.
Ingredients
Soft Jam
- 400g strawberries, hulled
- 400g caster sugar
- 1 lemon, juice only
Traditional Jam
- 500g raspberries
- 500g jam sugar
To serve:
- To serve scones and clotted cream
Method
Pre heat the oven to 180c.
For the soft jam put the strawberries and sugar into a pan bring to the boil then cook gently for 2 minutes, pour into a bowl and cool in the fridge.
For the traditional jam put the raspberries and sugar into a pan heat gently. when dissolved bring to the boil until it reaches 105c. Then, cook on high for 6 minutes, cool and pour into sterilised jar to seal.
