Uploaded April 2018 | Updated September 2026, 3 weeks ago
I made this last year.
Finally got around to uploading it.
As the weather is getting a bit nicer, the fruiting season will soon be upon us, so it's a perfect time to get into making jam.
Music in this video is 'Bringin' Home The Beans' from the album 'Welcome To The Jumble Sale' available at: captainandy.bandcamp.com
To make fruit into jam you need to remove any stones or other such non-edible bits of the fruit and put it into a container and then pack out all the space left in the container with either sugar or an equivalent sweetener. I used Canderel for this jam.
You then leave it overnight and the sweetener will have turned from powder into a sticky syrup. This means your fruit is ready for jamming.
You want to heat it in a pan until it goes quite soft. Then you add lemon juice. This is important as it's the acid in the lemon juice that will allow your jam to keep for a while.
Heat and stir the jam some more until it looks suitably jam-like.
Warning: fresh cooked jam is hotter than the sun. Let it cool down before eating any!
I made this last year.
Finally got around to uploading it.
As the weather is getting a bit nicer, the fruiting season will soon be upon us, so it's a perfect time to get into making jam.
Music in this video is 'Bringin' Home The Beans' from the album 'Welcome To The Jumble Sale' available at: captainandy.bandcamp.com
To make fruit into jam you need to remove any stones or other such non-edible bits of the fruit and put it into a container and then pack out all the space left in the container with either sugar or an equivalent sweetener. I used Canderel for this jam.
You then leave it overnight and the sweetener will have turned from powder into a sticky syrup. This means your fruit is ready for jamming.
You want to heat it in a pan until it goes quite soft. Then you add lemon juice. This is important as it's the acid in the lemon juice that will allow your jam to keep for a while.
Heat and stir the jam some more until it looks suitably jam-like.
Warning: fresh cooked jam is hotter than the sun. Let it cool down before eating any!
