Homemade Cloudberry Jam Or Homemade Bakeapple Jam Recipes

HOMEMADE CLOUDBERRY JAM OR HOMEMADE BAKEAPPLE JAM

Steps:

• Place berries into a heavy pan; heat gently until juice starts to flow
• Add sugar and water (if necessary - canned berries will have enough juice); bring to a boil, stirring constantly
• Cook, stirring frequently until thickened (8-10) minutes
• Pour into hot sterilized jars, leaving ¼ inch (6 mm) head space; wipe jar rims thoroughly
• Seal and process in a boiling water bath for 10 minutes or store in refrigerator for up to 3 months

TRADITIONAL NEWFOUNDLAND BAKEAPPLE JAM

Steps:

• 1. Turn the stove top heat low to medium, then you will need a small boiler. 2. Place berries in boiler and add sugar. 3. Stir Bakeapples occasionally so they don't burn, also be careful not the brake the Bakeapples. 4. Cook for about 10 to 15 minutes until berries are cooked and tender but still whole. 5. Then pour hot jam into hot sterilized mason jars, clean around rims before sealing them. 6. Let your jam stay at room temperature over night or 8 hours until all jars have popped. If all jars is sealed you can store in a cool storage room, if not store in fridge until eaten.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

BLACKBERRY & APPLE JAM

Steps:

• In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
• Add the lemon juice and blackberries and cook for a further 5 minutes.
• Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
• Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
• If not boil a little longer and test again.
• If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
• Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
• Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.