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Making Jam

Making ones own preserves isn’t necessarily less expensive than shop bought products but the results of your labour can be outstanding both in natural flavour and colour. The jams you produce will enable you to enjoy all those lovely summer fruits in the midst of winter.

General Points

Choose firm fruit which is a little under ripe and free from blemishes.


Pectin is a naturally occurring fruit acid and is a vital element in jam, jellies and conserves, without pectin they will not set. The highest quantities of pectin occur in fruits that are firm and just under ripe. If the fruit is over ripe or naturally low in pectin (e.g. strawberries) lemon juice or citric acid needs to be added.

Watch Points


Crushed Strawberry Jam

Place strawberries into a preserving pan and lightly crush with a potato masher. Add lemon juice and stir gently over a low heat to produce some juice.
Add the warmed sugar and stir over low heat until the sugar has completely dissolved.
Bring the jam to a rolling boil for a few minutes.
Test for setting point. (Place a sample of jam on a cold plate, when cooled it should crinkle slightly as the plate is tilted or use a jam thermometer).
Repeat process until you reach a set.
NB. Do not continue to cook the jam whilst testing.

Remove the jam from heat. Skim the skum. Allow cooling for 5-10 mins. Poor into hot, clean, dry jars. Cover seal and label.
Store in cool, dark, dry place.
ENJOY !!!!