Recipes

Super fast Strawberry Jam Ingredients 1kg Strawberries (hulled and rinsed) 1kg CSR Jam Setting Sugar A Knob of Butter Crush strawberries coarsely with a potato masher or blender. Place strawberries and sugar in a large, heavy based 6 litre pot. Heat mixture over a low heat until sugar is dissolved. Do not allow to boil. Add a knob of butter then increase heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil for 4 minutes only. Remove from heat, skim off any foam, test for set and bottle in pre-sterilised jars Makes approximately 1.5kg of jam.

Super simple Apple and Raspberry Jam Ingredients 500g Raspberries (hulled and rinsed) 500g Apples, peeled and cored 1kg CSR Jam Setting Sugar A Knob of Butter Cut the apple into small pieces and place in a food processor. Process lightly until a paste forms. Place the raspberries in the food processor and pulse to gently break up. Place the combined apple and raspberry mixture and CSR Jam Setting Sugar in a large, heavy based 6 litre pot. Heat the mixture over a low heat until the sugar is dissolved. Do not allow to boil. Add a knob of butter, increase the heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately. Makes approximately 1.5kg of jam.

Ready in a flash Apricot Jam Ingredients 1kg Apricots, rinsed and dried 1 kg CSR Jam Setting Sugar A Knob of Butter Crush the apricots with a potato masher or blender. Place the crushed apricots in a 6 litre heavy-based saucepan. Add the CSR Jam Setting Sugar. Heat gently, stirring continuously until the sugar dissolves. Add a knob of butter. Still stirring, increase the heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil for 4 minutes only. Remove from the heat, skim off any foam, test for set and bottle immediately. Makes approximately 1.5kg of jam.

Easy Orange Jam Ingredients 2kg oranges 2 cups water 1kg CSR Jam Setting Sugar Knob of butter (approx 10g) Peel oranges with a potato peeler ensuring as little pith as possible is taken with the peel and slice the peel very finely into 2cm lengths. Squeeze oranges and reserve juice. Roughly chop remains of the squeezed oranges and put into muslin bag. Place muslin bag and peel in saucepan with 2 cups of water. Boil until peel is soft (approx 15 mins). Top up water if mixture begins to boil dry. Drain mixture through colander and reserve liquid and peel. Squeeze excess liquid from muslin bag and discard solids in bag. Place reserved orange juice, peel and one cup (250mL) of drained water from orange remains (from muslin bag) in large, heavy based 6 litre pot. Add sugar over low heat, stir until dissolved. Do not allow to boil at this stage. Add knob of butter, increase heat and bring to full rolling boil (a boil that cannot be stirred down) until the jam is ready to set - 10 mins maximum. Remove from heat and skim off any foam. Then stir to distribute peel and bottle in pre-sterilised jars immediately. To test for a set: after 5 mins of boiling remove pot from heat, put a small amount of the marmalade on a cold plate. Allow to cool and then push a finger gently through this. If the surface wrinkles, the setting point has been reached. Do not take jam off the boil until this has been achieved. Notes: This recipe was prepared with Valencia oranges which we recommend for best results. If this orange variety is not available, Navel oranges are also suitable. Cooking times and results may vary according to the orange variety used and the natural variation of the fruit itself. Makes approx 1.5 kg of jam (soft set marmalade).

Fast and fresh Pear Jam Ingredients 1kg Pears, peeled and cored 1kg CSR Jam Setting Sugar A Knob of Butter Chop the pears into small pieces and place in a food processor. Lightly pulse until a paste is formed. Place the pear mixture and CSR Jam Setting Sugar in a large, heavy based 6 litre pot. Heat the mixture over a low heat until the sugar is dissolved. Do not allow to boil. Add a knob of butter, increase the heat and bring to a full rolling boil (a boil that cannot be stirred down). Boil for 4 minutes only, remove from the heat, skim off any foam and bottle immediately. Makes about 1.5kg of jam.

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