My next attempt … to make some homemade jams!!! I’ve been searching everywhere for yummy jam recipes and here are a few of my favourites …
1.2 kg papaya
400ml orange juice (from 6 oranges)
750g granulated sugar
Skin the papaya and cut into cubes. Cut oranges into halves and squeeze out the juice. Grate lemon skin for the zest, then squeeze out the juice.
Put papaya, orange juice and lemon zest in a large, heavy-based, deep saucepan. simmer gently over medium flame for 10 minutes.
Add sugar and lemon juice and stir frequently with a wooden spoon over a gentle heat until sugar has dissolved.
Bring to a boil, uncovered, for about 40 minutes over medium-high heat. Keep stirring to prevent it from getting burnt. Simmer until jam jells when tested.
Use a metal spoon to remove any scum that has surfaced. Leave aside to cool for 10 to 15 minutes then pour jam into warm, sterilised jars to store.
550g (skinned and chopped) ripe pineapple
3 large Granny Smith (green) apples (350g), peeled, cored and chopped
2 cups water
400g granulated sugar
1 1/2 tbsp lemon juice
Combine pineapple, apples and water in a large, heavy-based, deep saucepan. Bring to a boil, then reduce the heat and simmer for 40 to 45 minutes until pineapple is soft.
Add in sugar and lemon juice and stir over gentle heat without boiling until sugar is completely dissolved.
Bring to a boil uncovered for 30 minutes, stirring frequently until jam jells when tested.
Use a metal spoon to remove any scum that has surfaced. Leave aside to cool for 10 to 15 minutes then, pour jam into warm sterilised jars or bottles to store.
6 oranges (approx. 1kg)
1 tbsp citric acid
1.2 litres water
2 tbsp lemon juice
With a sharp knife remove the pith and rind from the oranges then cut the fruits into quarters. Slice the orange flesh thinly and place in a deep bowl. Keep the seeds aside. Cut the rind into thin strips and add to the orange flesh. Pour in 500ml water and leave aside, covered, overnight.
Combine the seeds and pith in a piece of muslin, tie up into a bundle and place it in another bowl and leave aside to stand overnight.
Combine the contents of both bowls with the lemon juice and remaining water. Put into a deep saucepan and bring to a boil.
Reduce heat to medium and simmer for 40 minutes, covered, or until the rind is soft.
Remove the muslin bag and add the sugar. Stir gradually over medium heat, without boiling, until the sugar has dissolved.
When sugar has dissolved, bring to the boil for about 15– 16 minutes without stirring or until the marmalade jells. Leave aside for 10 minutes, then pour the marmalade straight into hot sterilised jars. Seal when cold.
7 large oranges (1.3kg), washed and scrubbed clean
2 1/2 litres water
125ml lemon juice
1 kg granulated sugar
2 tbsp brandy
Put oranges and water in a large saucepan. Bring to a boil then simmer uncovered over a gentle heat, for one to one and a half hours until the orange skin turns soft.
Remove oranges with a perforated ladle and leave aside to cool slightly. Slice off four sides of the orange leaving a neat square of orange flesh in the centre.
Cut the (sliced off) orange rind into very thin strips. Chop up the remaining orange flesh. Discard any seeds. Return the chopped orange and sliced rind to the saucepan. Add the lemon juice and bring to a boil over a moderate heat for 30 minutes until liquid is reduced by half.
Add sugar, stir over a gentle heat without boiling until sugar has dissolved completely. Bring to a boil, uncovered, over medium-high heat, stirring frequently (about 30 minutes) until marmalade jells. Stir in liqueur. Fill warm, sterilised jars or bottles to the brim with marmalade.
(1) In choosing oranges for marmalade, always pick the big ones with a very thick skin.
(2) When boiling the oranges do not use high heat as the oranges will burst.
(3) To test if oranges are ready, use a satay stick to prick through the skin after boiling. If it can be pierced easily, the orange skin is soft enough.
(4) Brandy is used in this marmalade as a preservative. You can choose to use 2 tbsp brandy or 1 tbsp brandy and 1 tbsp cointreau.
2 egg yolks
150g castor sugar
250ml thick coconut milk, from grated white of 2 coconuts
3–4 screwpine leaves (pandan leaves), knotted
Break eggs into a mixing bowl. Add in egg yolks and beat by hand until yolks and whites are well blended.
Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.
Strain mixture into a heatproof container. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40–50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.
Source:Homemade Jam Recipes