In a jam?
Jam making is easy and fun when you know what to do so here’s some tips on how to make and use it
Apricot Jam
Makes 1.75kg
1kg fresh apricots, halved and stoned
Juice and rind of 1 lemon
1kg preserving sugar
l Roughly chop the apricots and place in a preserving pan. Pour 250ml water over them and add lemon juice and rind. Bring to the boil and simmer for 20 minutes or until tender.
l Preheat the oven to 150°C/300°F/gas mark 2. Place the sugar in a bowl and warm in the oven for 5 minutes and switch off. Then place four 450g jam jars in the oven to sterilise.
l Stir the sugar into the apricots and simmer gently until it has dissolved, then bring to the boil and boil fast for about 20 minutes. Test for setting point by cooling a little jam on a plate – it should wrinkle when pushed with a finger. Boil for a few more minutes if necessary.
l Ladle the jam into the jars, put the lid when cold and label. Store in a cool dark place.
Colourful Jam Tarts
Makes 48 small tarts or two of 27cm
160g icing sugar
150ml oil
3 egg yolks
1 egg
Drop of brandy
480g self-raising flour
Raspberry, strawberry, blackberry and apricot jam
l Whip the sugar and oil on high in a mixer for one minute. With the mixer still running add the egg yolks, whip and then add the egg. The mixture should be creamy and well combined at this stage.
l Pour in some brandy and beat for 30 seconds. Add the sifted flour and mix by hand to a smooth and soft pastry. Switch on the fan assisted oven to 160°C/325°F/gas mark 3.
l Butter four 12-cup cake trays. Roll the pastry out on a floured surface until it is 1/2cm thick and, with a 7cm cutter, stamp out the first 12. Place on tray and add 1/2 teaspoon of jam in the centre of each tart. Carry on in the same way until you use up all the pastry, using a different type of jam as you go along.
l Unused pastry can be stored in the freezer for later use.
l Bake for 10 to 15 minutes until golden in colour. Place on a biscuit rack to cool, but take care of the hot jam.
Scones With a Zesty Twist
Makes 8
350g self-raising flour
11/2tsp baking powder
pinch salt
40g icing sugar
1tsp lemon zest
150g butter softened
150ml skimmed milk
1 small egg, beaten for glazing
l Preheat the oven to 220°C/gas mark 7.
l Sift the flour, icing sugar, salt and baking powder in a large bowl. Add the lemon zest and butter and rub in until the mixture resembles fine breadcrumbs. Gradually add the milk and knead to soft dough. Rest for five minutes.
l On a lightly floured surface roll dough out to 2.5cm thickness. Use a 7.5cm cutter to yield eight scones.
l Place on a tray lined with greaseproof paper and glaze with beaten egg. Bake for 12-15 minutes or until golden. Serve warm with apricot jam and cream.
