I have to admit, I’m not a big fan of marmalade or jam on a piece of bread. But it’s super nice to drop a little on some pancakes, into yoghurt, waffles and stuff like that. The better it is, if it is your own home made one. And it is always a nice present.
Basically, you can cook jam out of almost every fruit and also mix them as you wish. Just watch out with the amount of canning sugar (I only take organic sugar) – if you have fruits with a lot of pectin (like apples or blueberries), then you need less sugar and less cooking time. Otherwise you’ll get rather hard jelly
I truly love for example to mix rhubarb and strawberries (I mad a lot of that kind this spring). Apple and cinnamon is nice for the winter, apricots a summer classic. Last Friday, I was invited to Beerenberg Linz, so I had loads of awesome blueberries, so I decided to make some jam out of it. You can cook blueberry jam only with agave juice, but I decided to keep to the basic recipe and took canning sugar. It is super easy:
1000 gr of blueberries
the juice of one lemon
about 700-750 gr of canning sugar (I didn’t really measure it ^^)
So put the fruits with the lemon juice into a pot and let it cook until it is more or less puree. Then add the sugar and let it boil for another 5 mins (more or less). If you want to try if it already sticky enough, just put some drops on a cold plate – if it doesn’t drop anymore, it’s ready.
Fill it into jars with crew caps. I prefer smaller ones because then it looks nicer and it won’t get old. Wash the glasses in boiling water and turn it upside down for cooling down (about 10 mins, then switch again). Store it somewhere dry and dark and after opening in the fridge.
It might sound like a lot of work – but honestly, it took me about 20 mins to make 6 nice medium sized jars of jam (because there’s no cutting haha). You really should try it – at least you make your grandma happy :-)