Well… mostly jam.
A few months ago a friend of mine asked me to join the WI with her. Obviously I said yes. The prospect of belting out Jerusalem at the top of my lungs was a massive draw, but too old to be a girl guide, and never really having got into rangers, I was really looking forward to joining what to me, looked like girl guides for grownups.
Thankfully, turns out I was bang on the money. Except for the Jerusalem bit, apparently nobody does that anymore. (boo)
The CamCityWI (as we have recently named ourselves) are a pretty exciting bunch – set up to be a bit less formal, a bit more creative, the group certainly has a less traditional mindset than you might expect. By the very nature of the beast it has attracted a large number of women who crochet, knit, bake, and do other ‘traditional’ WI activities – but it’s also attracted a different age group, and with it, a very lively attitude. The age range is surprisingly big – 20 somethings through 50 somethings on the whole – but where most groups tailor themselves towards retired members in what they do, where they meet, and the time of day they meet, this group is most certainly aimed at a younger demographic.
Me and the mother in law have joined, and will be paying our subs at next month’s meeting, and the mother is also seriously considering making an appearance – consider the WI the next adventure in Bruntonia!
So is there going to be any actual content in this post Amanda?
Well jam is kind of in the title, so it would seem a bit disingenuous not to talk about jam. Remember that massive glut of strawberries I mentioned we had earlier this year? Well Brunton number one and I froze plenty of them, as there were simply basketfuls that we couldn’t eat. Literally several kilos of strawberries. Now, wet fruit like strawberries don’t love being frozen – the liquid expands as it freezes, breaks down the fruit, and then when it defrosts, leaves a limp, juicy lump that is nothing like the delicious plump fruit you froze three months before.
We discovered that these make the best ice cubes in Pimm’s – keeping the drink cool and pouring out delicious strawberry juice as they melt. We also experimented with strawberry wine (a great success) but still have well over a kilo left. The raspberries are also going great guns right now, as is the rhubard plant.
Jam simply had to happen.
So this is a full on make it up as you go along recipe, but is as good a place to start as any, and nothing like as difficult as I thought it would be.
Mixed fruit jam
You will need:
- Sterilised jam jars – you can sterilise them but putting them in a cold oven and gradually heating up to 100*, turning the oven off, and leaving it to cool down. By the time your jam’s done, they’ll be both cool and sterile. Alternatively, if you’re worried about the structural integrity of your jars, use a sterilising fluid, such as Milton.
- A big ol’ pan
- A long handled spoon
The actual ingredients:
- A couple of sticks of rhubard, chopped up
- About 150g of apple peel and core
- The rind of two lemons
- 1 kilo strawberries
- 500g raspberries
- 750 jam sugar (it has added pectin)
- Sterilise your jars first, as described above. You all know about my thing with the zombie virus. Don’t question me, just do it.
- Put the apple bits and the lemon rind in a saucepan and cover with boiling water – use just enough to cover. Simmer for at least 40 mins. This is basically a jam stock, and will add flavour and pectin later.
- Put the raspberries in a pan and heat them up. The juice will start to come out and they will go to mush. Once it’s started to reduce, add the strawberries, and the chopped up rhubarb.
- Actually pay attention to it a while – you risk burning if you don’t. Keep stirring until you genuinely have fruit pulp and nothing more. Throw in the sugar!
- Keep simmering. You want that stuff to start reducing into a jammy gunk. This is going to want at least 20-30 mins so turn the heat down and make yourself a cup of tea.
- Hopefully your tea was delish and you haven’t forgotten about your jam. It should be good and sticky, and nicely reduced. Hopefully your jam stock has also been sitting there simmering away for a good while, so strain the liquid, and chuck it into your jam (no need to keep the boiled apple and lemon, bleugh)
- Guess what? Keep simmering! To test if your jam is done, put a plate in the fridge and let it get super cold. Drip some jam onto the plate and blow on it. If it starts setting on the plate, and when you push at the blob the surface wrinkles a bit, your jam is ready to rumble!
- Get your jars out of the oven (with a bit of luck they’re cool by now) and tip in the jam while still hot, and seal straight away – this will make a good vacuum seal.
Once your jam is cool – chow down on it with all that lovely fresh bread you’ve been making since my bread posts. Obviously.
Greengage and Christmas Jam
So my friend offered me to come collect some plums from her back garden that were just going to waste. I had plans for making these over-ripe plums into delicious plum wine (if you haven’t ever tried it, then do, it’s sickly sweet dessert wine, and frankly amazing). However, when I turned up, I found a tree full of greengages.
Jam had to happen.
- 1700g greengages (there were loads. You can of course scale this down.)
- 850g preserving sugar (NOT the same as jam sugar – greengages don’t need as much pectin)
- 2 tsp mixed spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Now our greengages were very over-ripe so were already very mushy – it’s easier if the fruit is nice and mushy, but it doesn’t need to be.
- Sterilise your jars as above.
- Get the stones out of the greengages and put them in a heavy bottomed pan to mush up.
- Let them reduce for a bit, and then add the sugar.
- After reducing it a bit further, add the seasoning. We wanted this really Christmassy for gifts later in the year, but use your own discretion for how much spice to add – it’s down to your own taste.
- reduce it until it passes the cold plate test – when tipped onto a cold plate and left to cool for a second, does it wrinkle on the surface when you push it with a fingertip? If not, leave it a little longer. If yes, get it into your jars while it’s still hot. Enjoy!
Oh and one other thing.
I learned to crochet at the WI. Crochet is awesome. Especially when you can make angry birds. Ho yiss.
There’s all kind of awesomeness like this over at Ravelry, with loads of free patterns (and some awesome paid for ones at that) and you can learn to knit and crochet here (I use this constantly!). They even do videos 🙂