After my earlier attempt at jam (see Plum Sauce I & II) I decided to have another crack. In order to motivate myself, I put my hand up for the jam stall at the school fete. Also, the P&C chair is a lovely woman and she put in a late tuckshop order for me. So I owed her. I’m new to the school and you never know how the P&C is going to work. I figure most people work on a mob-like favour system, hopefully with less violence and horse heads. I want the neighbourhood to know I know how to return a favour.
Jam is not something I would have bothered with before Thermomix. It sounded like something that you need to clear the kitchen for, get in heavy equipment and risk burns and ruining a large pot of something just because you forgot it was on.
There are some excellent jam recipes in the Everyday Cookbook. I plan to make the citrus marmalade and the strawberry jam, but first I wanted to try something more my Grandma’s style. She is a ginger fan. Ginger wine (by the thimble, she doesn’t want to get silly), crystallized ginger and, when the local markets are on, ginger jam. This keenness on ginger is interesting because aside from this she has a rather bland palate. Forget spices, salt and pepper are exotic and unnecessary in her meals. Her tea is taken with a mere wave of a teabag over some hot water, with very weak powdered milk added. On a night out at the club she will occasionally order a shandy with strict instructions for only 1 finger of beer, with the rest of the glass filled with lemonade. I like my shandies the other way around.
I found a pear and ginger jam recipe here, which suits because I needed something to bulk out the more expensive ginger and pears were a pretty good price from the apple man at the Kelvin Grove Markets. He sells produce from the orchards around Stanthorpe. Mainly apples, but also whatever else is dropping from the trees at any particular time of the year. I have bought quinces from him (short season this year – too much rain to keep them from rotting), huge Golden Queen peaches and every variety of apple you can think of. He had some called Champagne Apples, which I had to buy. They look very interesting and I am mulling over how to use them.
So with piles of fruit around me I peeled and cored a kilo of pears and half a kilo of pink lady apples. Keep the apple peel and core to add pectin to the jam. Peel 125g ginger and cut into chunks. To chop the ginger finely I put it in the Thermomix first and blitzed at Speed 7 for 3 seconds. Scrape and blitz again if not fine enough for you. Add the rest of the prepped fruit and chop at Speed 5 for 3 or 4 seconds. Check if the right texture for your liking. If you like it extra chunky maybe even just Turbo it a couple of times. Add juice of two lemons, reserving the seeds to add to the apple offcuts.
Add 800-1000g sugar. I didn’t want it too sweet, so I stopped at 800, but the original recipe said 1kg. It will take it right up to the maximum level in the jug, but it cooks down, so I didn’t get overflow during the cooking. Mix it all up on Speed 5 for 2 seconds.
I tied the apple peel, core and lemon seeds into a clean chux cloth and rested it on top of the fruit and sugar. You could also blend the peel and core (but not seeds – will add bitterness) all first up with the ginger so they are very fine and incorporate them in the jam mixture. I didn’t think of that until now, so went with the bouquet garni style. According to the lady I buy milk from you could also just stick a whole apple in the mix as it cooks and pull the core out at the end, the rest will have cooked down with the rest of the fruit and sugar. If you use the chux method just remember to check now and then that the bundle hasn’t become caught up in the blades. It is not a chux jam we are making. I found it stayed on top quite well and cut down splatter through the lid. Close lid, cook for 20 minutes at 100 degrees, speed 1. If you have blitzed apple peel, core and lemon seeds with the ginger you can increase speed to 2 as no issues with getting anything caught up. Put a clean saucer in the fridge.
After 20 minutes check jam is setting by spooning small amount onto the cold saucer. If its ready it will set in 30 seconds and be jelly like instead of runny. If still runny cook again in 5 minute increments until you are happy with it. This recipe filled 5 of my jam jars which I figure is the biggest yield possible, given we started out with a maximum capacity amount in the jug.