Summer Preserves

Savour the flavour of summer fruits months to come, with these easy preserves

Welcome to this week’s Recipe Crumbs Newsletter

With all the hot weather we are having in the UK, it seems to be a potential bumper year for summer fruits, albeit a much earlier season than usual. So this week I have put together a selection of summer preserve recipes so that we can enjoy the flavours even after the season is over.

If you are still looking for more ideas you can will find most of my jams and preserve recipes here on Recipes Made Easy.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

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🍴 Featured Recipe

Easy Gooseberry Jam

Gooseberry jam is one of the easiest preserves to make, making it an excellent choice if you're new to jam making. Because gooseberries are naturally high in pectin, the jam sets beautifully without any fuss.

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📌Jam Sugar Vs Preserving Sugar

Jam sugar is a large crystal sugar with added pectin for use with lower pectin fruits such as peaches and strawberries. Not to be confused with preserving sugar which is large crystal sugar without pectin and is used with fruits that has high pectin content.

Both these sugars produce clearer results with less scum produced during boiling than granulated sugar, though they are more expensive. Adding a knob of butter once a set has been reached will help to disperse any scrum that does remain.

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📌 Tips for successful Jam Making

Perhaps the trickiest thing about jam making is knowing when the setting point has been reached

At setting point, the sugar, fruit and pectin have reached the correct concentration, allowing the preserve to form a soft gel. If you stop cooking too soon, the jam or jelly will be runny. Cook it for too long and it can become stiff, sticky or overly thick.

You can check whether your preserve has reached setting point by:

• Using a sugar thermometer: The setting point is usually 104.5°C (220°F).

• The wrinkle test: Place a small spoonful on a chilled plate, leave it for a minute, then push it with your finger. If the surface wrinkles, it has reached setting point.

• The flake test: Lift some of the preserve with a spoon. If it runs together and falls from the spoon in a single flake rather than separate drops, it is ready.

Not all fruits reach setting point in exactly the same way, so it’s always worth using one of these tests rather than relying on cooking time alone. I usually use a thermometer and then double check with the wrinkle test.

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More Summer Jam and Preserves

Quick and Easy Blackcurrant Jelly

Another really easy preserve to make, blackcurrant jelly is bursting with rich, fruity flavour.

Made with just two ingredients and no added pectin, it’s simple to make and sets beautifully thanks to the naturally high pectin content of blackcurrants. It’s a delicious alternative to jam, especially if you prefer a smooth, seedless preserve.

Peach and Pomegranate Jam

The pomegranate flavour in this soft set Peach and Pomegranate Jam is subtle but oh so delicious. It is fast becoming my favourite flavour of jam.

Homemade Redcurrant Jelly

This classic redcurrant jelly is currently the most popular recipe on my blogs. It is full of delicious summer berry flavour. Use with savoury dishes or as an alternative to jam.

Tomato Chutney

Simple to make this lightly spiced easy tomato chutney is delicious with cold meats and cheese. It's also fabulous on burgers and with chips.

Plum and Apple Chutney

The ale in this seasonal plum and apple chutney adds some extra depth to the flavour.

Homemade chutneys and pickles are really easy to make and they taste fantastic. It’s a great way to preserve seasonal fruits and vegetables. Especially when you have a glut.

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👀 Have you Seen?

Great Gooseberries Recipes

Gooseberry recipes are proving very popular on both blogs right now. Check out this recipe collection if you are looking for more recipe ideas for this delicious fruit. Including my Gooseberry Chutney.

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📖 Cookery Terms Made Easy

Setting point is the stage in jam, jelly and marmalade making when the preserve has been cooked enough to thicken and set as it cools.

At setting point, the sugar, fruit and pectin have reached the correct concentration, allowing the preserve to form a soft gel.