Mr Radcliffe's Preserves: Jams & Jellies
Mr Radcliffe's Preserves
Jams & Jellies
Jam making started with fruit from pick your own farms. We used to get plums and damsons on our way back from Bromyard Festival in September and produce jam and wine. The availability of fruit from the Sherborne Avenue garden in the early 90s led to raspberry jam and some strawberry.
Now in Barton with a large fruit cage we produce raspberries, gooseberries, blackcurrants, redcurrants and some strawberries, all of which are used for jam. The favourite is raspberry with redcurrant jelly now also very popular.
I did a trawl through the jam cupboard, to see what was there, when starting this page in early 2003. As you can see the plum does not appear too popular although I find the '87 still quite tasty.
Three batches of Raspberry jam were made all to jam recipe 19 of Bulletin 21
Summer Raspberry Bulletin 21 recipe 19
A small batch of raspberry jam was made just before the end of June using Summer Raspberries. (Malling Jewel) The flavour was superb. Only lightly set.
Autumn Raspberry (Ripe)Bulletin 21 recipe 19
About 6lbs of ripe fruit were used. It had to be boiled more than normal to produce a set and was darker than usual but still good.
Autumn Raspberry Bulletin 21 recipe 19
About 6lbs of fruit were used. A good batch.
I couldn't find a Redcurrant Jam recipe so ended up adapting the Blackcurrant one
Summer Raspberry Bulletin 21 recipe 19
I made three good batches this year, two of Summer and one of Autumn, to the usual recipe.
The first batch on 25.June used 3.58kg (7.14lb) of fruit and gave 21 smallish jars.
The second on the 28th of June used 3.95kg (8lb 11oz) of fruit and gave 18 jars.
The Autumn batch was made on 15th September.2.72kg (6lb) of rather ripe fruit gave 12 jars.
We made three batches this year using Summer Raspberries.
The first, on July 3rd, was a double batch using two pans and 17lbs of fruit to the usual recipe. It turned out a bit runny but gave 35 jars and tasted great.
James and Kate helped with a batch on 9th July. They did a great job. 3 kg of raspberries and 3 kg of sugar gave 14 jars. Set well.
We made a couple of small batches this year to recipe 24. In spite of the small batch sizes the juice of two lemons was used and setting was not a problem.
4 July 1.956 kg (4.3 lbs) strawberries. Boiled to dark colour. 6 jars Set well looks correct colour when set.
15 July 1.58 kg 5.5 jars Set well good colour
July 1st. Kate made the first batch using 2kg of fruit to recipe 24. Made 8 jars.
I made another with 2.4kg of fruit giving 9.5 jars but didn't set well. Some of fruit was over ripe.
2 July Kate and I made a batch to the usual recipe using 2.8kg of fruit. 12 jars.
5 July Another batch of Raspberry using 2.6kg of fruit. Well boiled. Sample on cold plate did not move when tilted vertically! 11 jars.
24th June 2.75kg of summer raspberries to usual recipe made 12 jars of jam.
7th July 3.2kg of summer raspberries. Kate made 15 jars of jam.
Not enough strawberries this year for jam.
27 Aug 1.5kg Autumn Raspberries. 7 jars jam.
9 September. 2.4kg Autumn Raspberries made 11 (biggish) pots of jam. Fruit rather ripe so boiled for about 30mins. Rich colour and good flavour.
1.9kg of Strawberries, recipe 24 as usual. Boiled a little too long because it didn't seem to be setting. 7.5 jars.
3.4kg fruit Recipe First try. Looks good. 12 jars
26th June. First decent punnet of Strawberries. 930gm made 4 small jars to usual recipe.
Blackcurrant Jam. Normal batch size. About 12 jars.
16 July Mirabelle Jam
Tree just ripening. James picked the fruit.
3km fruit following recipe . Made 11 jars. Managed to get most of stones out. Set well and looks good.
17 July Blackcurrant Jam. Only 1.4kgm Normal recipe. 8 jars plus 2 small. More than expected.
September 2011 Blackberry and Apple Jam
Lots of blackberries so tried a new recipe from Ruth. recipe
Came out well.
22nd July 2012 Raspberry Jam from Frozen
The raspberry crop not being good and the freezer still having old fruit, tried some jam from frozen berries.
A bag of 2006 and one of 2008, coming to 2.2kgm, (including ice) were melted in three pans and then cooked normally in one. The usual recipe was followed except the juice of 1 lemon was added because of the probability that the pectin had deteriorated over time.
30th September Raspberry Jam - mixed fresh and frozen.
2.5 lbs of fresh Autumn raspberries, together with frozen bags of 2006 and 2008 Summer Raspberries. Another 3.5lbs but included quite a lot of frost in the older bag. Made as usual assuming 6.5lbs of fruit. Set well, tastes good. 13 jars, half small ones.
2014 23rd May Jetlag Strawberry Jam.
1.1kg of strawberries plus juice of 1.5 lemons - about 1/3 normal batch - made 4 .5 small jars.
5 June Another batch of Strawberry. 1.4kg of fruit, juice of 2 lemons to aid setting. Made 5 pots, 2 normal size 3 small.
July 20th/21st Mirabellum Jam.
Picked some fruit previous Tuesday which turned out to not be very ripe. Added more on Saturday to make 3.6kgm of fruit.
Stones difficult get get out because fruit wasn't as ripe as usual. Forgot to reduce fruit before adding sugar. Also left until next day after sugar.
Seemed to turn out well. 11 jars.
2nd June Strawberry jam. 1.3 kg fruit usual receipe. Took long time to reach setting oint. 4.5 jars Tastes very good.
15th June Strawberry jam. 4.5kg of fruit. Had to use two pans for final boil. 16 jars. Long boil again. Excellent taste.
I resisted jelly making for many years having believed it was too much trouble. I yielded in 2001 with some redcurrant jelly, which was certainly a lot of trouble but was superb. I used recipe 13 from Bulletin 21  It came out rather runny but this may have been because the fruit was over ripe.
Flushed by the success in 2001 two batches of redcurrant jelly were made.
Batch1 used recipe 13. 5lb of fruit gave 5¾ pint of juice after two boils and 5.6lb of sugar was added. It set well and quickly, probably because the fruit was not too ripe.
Batch 2 seems to have used recipe 12 where there is only one boil, no added water and less juice is produced. 5½ lbs of fruit gave 3½ pints of juice and 4.4lb sugar was added. Again a good quick set.
Most of the blackcurrant crop went into jelly. There were two pans each half full of fruit. Recipe 12 was used with an extra ¾ pint of water per pan. 6 pints of juice were produced and 3kgm (6.6 lbs) of sugar was added. The jelly set very quickly and looked good but the flavour was much too concentrated. More water was needed and recipe 4 (as 13 but more water) should have been used.
I intended to use Recipe 12 again but added water by mistake. So the recipe is a mixture between 12 and 13.
I made quite a big batch on the 1st of July to recipe 12. 3.68kg of fruit gave 1650ml of juice. I added 1.65kgm of sugar but it was hard to dissolve, so an extra 300ml of water was added.
Made the usual batch of jelly but decided on a recipe which gave the advantages of recipe 13 without the hassle of boiling for a second time. So having boiled the fruit up as recipe 12 and mashed and strained it, I slowly added a pint of boiling water to the mashed up fruit in the bag and mashed it a bit more. Then added sugar as usual and finished off as normal. It came out fine. I call this recipe 12A
Redcurrant Jelly (about 29th July)
3.1kgm of fruit to recipe 12A. 650cc of boiling water added and gave 2500cc of juice. Was only boiled for one minute but should have been longer because the jelly was not a well set as usual. (Fruit was quite ripe). 11 jars plus one scum jar.
Redcurrent Jelly 22 July
4lbs of fruit to recipe 12A. 1.5l of juice. Boiled for about 10 minutes. Made 9 jars three v. small.
Looks good, set well and tastes good.
2013 Redcurrent Jelly 11th July
Full bowl of fruit just ripened, recipe 12A mashed with an extra 3/4 pint hot water made 1.75l of juice.
9 mixed size jars.
2014 Redcurrent Jelly. 2nd July. Nearly full bowl of fruit, rec 12a, mashed with extra 1pt water, (maybe a little too much)
Set reasonably well, 9 smallish jars.
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