Raspberry, Vanilla and Balsamic Jam
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| Not too sweet, not too sharp. Delicious sticky jam |
A Delicious Twist On A Classic...
Jam dates all the way back to the ancient greeks I believe who used to use honey to preserve quince (yummy). In terms of the evolution in the UK however, historians reckon it came into fruition in the 1st century AD. Fruit would be boiled in honey to preserve it for later down the line and so it wouldn't spoil. It was especially popular during the crusades as more and more exotic items were brought into the country.
Once people realised that Vit C deficiency caused scurvy there was a demand to keep fresh fruit on ships to help keep the sailors healthy. unfortunately, fresh fruit spoils quickly and so jam used to be stocked on the ships to allow sailors to get some fruit in their diet on long voyages.
At the turn of the 19th century, pasteurisation was discovered which opened the door to mass production and long term storage of jams.
I always remember there was a statistic I learned at school and I couldn't remember it so I have had a bit of a dig and managed to find it. Just like the humble carrot cake, Jam had a huge boom in the UK during the second world war. This was because of food shortages and rationing and to help combat this the Women's Institute came up with a genius plan. They managed to secure a £1,400 grant from the government (not far off £90,000 in today's money) specifically to buy sugar. With this, volunteers at over 5,000 preservation centres across the UK, made1,631 tons of Jam. Between 1940 and 1945 over 5,000 tons of fruit was preserved as jam.
No wonder we absolutely love the stuff!
The recipe I am sharing with you now was born during my controversial experimenting phase. I ended up with some gems like this one, but it is safe to say the majority of my endeavours were not too well received and will forever be added to the growing list of 'you live and learn' moments.
I like quite a soft set jam but if you like yours firmer you can add some pectin crystals.
Once people realised that Vit C deficiency caused scurvy there was a demand to keep fresh fruit on ships to help keep the sailors healthy. unfortunately, fresh fruit spoils quickly and so jam used to be stocked on the ships to allow sailors to get some fruit in their diet on long voyages.
At the turn of the 19th century, pasteurisation was discovered which opened the door to mass production and long term storage of jams.
I always remember there was a statistic I learned at school and I couldn't remember it so I have had a bit of a dig and managed to find it. Just like the humble carrot cake, Jam had a huge boom in the UK during the second world war. This was because of food shortages and rationing and to help combat this the Women's Institute came up with a genius plan. They managed to secure a £1,400 grant from the government (not far off £90,000 in today's money) specifically to buy sugar. With this, volunteers at over 5,000 preservation centres across the UK, made1,631 tons of Jam. Between 1940 and 1945 over 5,000 tons of fruit was preserved as jam.
No wonder we absolutely love the stuff!
The recipe I am sharing with you now was born during my controversial experimenting phase. I ended up with some gems like this one, but it is safe to say the majority of my endeavours were not too well received and will forever be added to the growing list of 'you live and learn' moments.
I like quite a soft set jam but if you like yours firmer you can add some pectin crystals.
- Makes 800g
- Prep - 5 mins
- Cooking - 20 mins
Let's Get The Ingredients...
- 1 Glass Jar and Lid
- 1 Small Plate (Keep in the fridge to chill)
- 500g Raspberries (Fresh is better but frozen works)
- 400g Caster Sugar
- 2 Vanilla Pods (Pods are better but 1 teaspoon of essence will work)
- 20ml Balsamic Vinegar
- 15g Pectin (Optional, this is if you like a harder set jam)
Making The Jam...
Firstly, you will need to preheat your oven to 150°C. This is not for cooking, it is actually to sterilize your glass jar and lid. Make sure you have fully cleaned and removed the label from the Jar and lid you wish to use.
Put the jar and lid in the oven now for around 15-20 minutes. While you wait, place all your raspberries as well as the balsamic vinegar in a pan and start to gently heat.
Now take the two vanilla pods and cut them in half lengthways. Take one of the vanilla pod halves and place on chopping board with the insides facing up. Hold the end with the stalk to keep the pod from moving and then run the non-cutting edge of the blade across the pod sideways, scooping up all the seeds inside and then scrape them into the pan. Repeat this will all the pod halves unless you are using essence, in which case you can just drop it into the pan.
Keep stirring the contents of the pan until the fruit has softened considerably and has started to really fall apart and lose most of its form. At this point, add the caster sugar and if you are using it, the pectin. Continue to stir the contents and bring to the boil and hold that boil for 5 minutes or so. If you get any foamy scum on top you can skim this off fairly easily and is normal, a good stir will get rid of any this left behind after skimming.
It should look like a nice bubbling red syrup with lumps of raspberry in. Keep stirring and when that time is up, take a really small amount out with a spoon and drop it on that nice cold plate you have kept in the fridge. Wait for the drop on the plate to cool for 10 seconds or so and then smear it on the plate with your finger. If it is the consistency you want for you jam then you can take the pan off the heat. If it is a little runny then keep the jam boiling and repeat the test every couple of minutes until you are happy.
By now you should be ready to take the jam jar and lid out of the oven. Pour the contents of the pan into the jar and then seal with the lid nice and tight and leave to cool overnight on the worktop.
Store in a cupboard for up to 1 year or so quite happily, although once opened you need to keep it in the fridge.
Put the jar and lid in the oven now for around 15-20 minutes. While you wait, place all your raspberries as well as the balsamic vinegar in a pan and start to gently heat.
Now take the two vanilla pods and cut them in half lengthways. Take one of the vanilla pod halves and place on chopping board with the insides facing up. Hold the end with the stalk to keep the pod from moving and then run the non-cutting edge of the blade across the pod sideways, scooping up all the seeds inside and then scrape them into the pan. Repeat this will all the pod halves unless you are using essence, in which case you can just drop it into the pan.
Keep stirring the contents of the pan until the fruit has softened considerably and has started to really fall apart and lose most of its form. At this point, add the caster sugar and if you are using it, the pectin. Continue to stir the contents and bring to the boil and hold that boil for 5 minutes or so. If you get any foamy scum on top you can skim this off fairly easily and is normal, a good stir will get rid of any this left behind after skimming.
It should look like a nice bubbling red syrup with lumps of raspberry in. Keep stirring and when that time is up, take a really small amount out with a spoon and drop it on that nice cold plate you have kept in the fridge. Wait for the drop on the plate to cool for 10 seconds or so and then smear it on the plate with your finger. If it is the consistency you want for you jam then you can take the pan off the heat. If it is a little runny then keep the jam boiling and repeat the test every couple of minutes until you are happy.
By now you should be ready to take the jam jar and lid out of the oven. Pour the contents of the pan into the jar and then seal with the lid nice and tight and leave to cool overnight on the worktop.
Store in a cupboard for up to 1 year or so quite happily, although once opened you need to keep it in the fridge.
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