Gorgeous Garden Jams!

Autumn serves up all kinds of treats from the garden. If you have a large harvest, consider making jam!

Canning helps us enjoy the food from our gardens longer. Here are a few of our favorite recipes for jams and jellies!

Figs and Pear Jam

Ingredients for 2 servings or 2 glasses (á 270 ml):

• 300g pears
• 250 g preserving sugar (3: 1)
• 200 g fresh figs
• 100 ml port wine
• 40 ml lemon juice
• 30 ml pear brandy
• 20 g vanilla sugar or a cut vanilla pod
• Lemon peel
• A little alcohol (80%)

Instructions:

1. Cut the figs and the pears into cubes and cook the fruit with the port wine and the lemon juice. Cook for 10 minutes or until soft. (If you have very firm fruit you may need to increase the amount of liquid you use).
2. Add the remaining ingredients and cook for 5 minutes.
3. Follow the instructions on the preserving sugar and add the pear brandy.
4. While the jam is boiling, heat the clean jars in the oven hot and then bottle the jam. Apply a few drops of alcohol to the jam, light the alcohol on fire and seal the jars immediately.

Blackberry Grape Jam

Ingredients for 4 servings:

• 200 g fresh red grapes
• 200 g fresh white grapes
• 200 g fresh blackberries
• 120 g preserving sugar

Instructions:

1. Halve the grapes and cook them in a pot with your blackberries. (Eventually you may need to add liquid.)
2. Strain the cooked fruit.
3. Strain out the fruit skins and seeds, then add the juice to the sugar and cook.
4. Preheat the glasses in the oven, then fill them with jam. Close the jars and turn them upside down. (Alternatively, you can use alcohol - see the previous recipe)

Grape Jelly

Ingredients for 4 servings:

• 1000 g grapes
• 500 g preserving sugar (2: 1)
• 100 ml water
• Lime juice (from a lime)

Instructions:

1. Wash the grapes then add them to the remaining ingredients in a pot.
2. Slowly bring to a boil, constantly stirring. Continue cooking for 10 minutes.
3. Strain, then boil again for 5 minutes.
4. Follow the instructions on the preserving sugar.
5. Fill the finished jelly into jars, seal and turn upside down for 30 minutes. (Alternatively, you can use alcohol - please see the previous recipes).