I don’t like to reveal my Christmas hamper recipes before Christmas but it’d be cruel not to share this Christmas jam recipe with you, so that you can munch away on festive toast after opening your advent calendar each morning. I based this on a recipe I found on the BBC good food website and jazzed it up a bit with some fresh cranberries and orange zest.
Ingredients: (makes 15 x 200 ml jars)
- 1.25 kg of plums (tinned is fine), stoned and roughly chopped
- 500 g of fresh cranberries
- 250 g of cherries (tinned is fine), stoned and halved
- Half a bottle of mulled wine (or red wine and some mulled spices)
- 2 kg of sugar
- Zest of an orange, finely chopped ( I used my trusty microplane)
- Two 13 g sachets of pectin (optional)
- Jam thermometer, useful but not essential
- A small plate, placed in the freezer
- Jam jars (rather useful)
- Jam funnel (pretty useful but not essential)
- Place all the fruit and wine into a large heavy bottomed pan and bring to the boil.
- Allow it to gently boil until the cranberries are soft.
- Add in the sugar (and pectin if using) and stir until it dissolves.
- Bring to the boil and boil rapidly for at least ten minutes or until jam temperature is reached (105°C). A useful way to check if jam will set is to use a teaspoon to drip some jam onto a cold plate and leave it for a minute or two to see if it sets. If you can drag your finger/spoon across it and it causes a wrinkle then it should set.
- Remove any of the scum from the top or edges (only for aesthetic purposes) or mix in a knob of butter (I never do) to get rid of it.
- Place your jam into sterilised jars (I heat my jars in the oven to sterilise them) and secure the lids.
- Leave them to set overnight at room temperature.