Making your own jam
James Day, Head Chef at the award-winning Belle Freehouse in Bassingbourn gives his tips for an unusual jam.
The ingredients you will need are as follows:
450g Caster Sugar
4 tbsp Lemon Juice
This recipe is for a melon jam – a lovely reminder of the summer in the months to come. First of all halve the melon and remove the skin and seeds so you only have the flesh remaining. Dice this into approximately 1.5 cm dice to allow for even cooking. Place the melon into a thick based pan (or a preserving pan if you have one) with half the lemon juice and cook down to a pulp. Using a potato masher or wooden spoon, squash the fruit to a puree. At this stage add the remaining lemon juice and the sugar, stirring over a low heat until the sugar has dissolved. Increase the heat and boil until the setting temperature of 105 degrees is reached. If you haven’t got a sugar thermometer, place a teaspoon of jam on a cold saucer – if it forms a skin as it cools then the setting temperature has been reached. Place your jam into a sterilised jar, seal and allow to cool.
For an extra bit of flavour you can add a tablespoon of rum to every 450g of sugar. This is to be stirred in just before setting point is reached.
The Belle Freehouse and Restaurant
North End, Bassingbourn, SG8 5NZ