Tag Archives: sugar

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How to Make Jams and Preserves

If you’re at home surrounded by a seasonal glut of fruit which will soon peak, you might want to start thinking about how to preserve the rich and sweet taste of your summer bounty. What better way is there than making your own delicious home made jams and preserves? We’ve got the know how, top tips and recipes to help you on your way.

First things first. Ever wondered why you’ve lost colour or flavour when making jam previously? It’s probably all down to your pectins. Depending the level of pectin in your fruits will depend on which sugar type is best to use to get the optimum flavour for your preserves. Sound confusing? Silver Spoon have taken the stress out and developed 2 key sugars especially.

silver-spoon-preserving-sugar-5x1kg_4805722Silver Spoon Preserving Sugar is perfect for making marmalade, jams and preserves using fruits that are naturally high in pectin.

The large sugar crystals dissolve slowly and reduce the risk of burning or the need for stirring and skimming. Silver Spoon Preserving Sugar also produces less froth, which helps create a clearer preserve.

Use with fruits such as plums, redcurrants, blackcurrants, gooseberries, greengages, damsons and Seville oranges.

 silver spoon jamFor soft fruit containing lower levels of pectin, Silver Spoon Jam Sugar helps ensure these jams and jellies set successfully every time.

Containing the right amount of natural pectin that certain fruits lack, it helps ensure the jam or jelly sets quickly and retains its fresh fruity flavour and natural colour.
Use with fruits such as strawberries, raspberries, blackberries, apricots, blueberries, cherries, pears, peaches, rhubarb and loganberries.

Here are 3 of our most popular recipes, all rated 5 stars:

Raspberry jam. With raspberries in season from June to October. Get yourselves outside and foraging for big juicy berries.

Raspberry jam

Tinned fruit?  This Crushed peach preserve recipe uses tinned peaches, which are available all year round and great value for money.

Crushed peach preserve

Blackcurrants are usually quite sharp in taste, making it the perfect base for a jam.

Blackcurrant jam

You’ve got your recipe, you have the ideal sugar, now for some top tips to guide you through the making process;

  • If you’re wondering how to tell when your jam is close to it’s setting point; You can spot the change in the rolling boil (Rolling boil? check out out FAQs where we explain further: https://www.bakingmad.com/faqs/category/jam-2) The bubbles which will turn to a slower pace. The surface of the jam will look shiny and feel thicker when you stir it. The air bubbles will go as the jam thickens and forces the air out. The temperature should read 105’c. Be careful not to overdo it. If you over cook the jam, the process cannot be reversed.
  • Choose your jar. If you’re going for something with a twist metal lid, you do not need to use waxed discs. Make sure you sterilize your jars to keep the contents as fresh as possible
  • When you come to jarring your jam, make sure you fill to the brim when the temperature of the jam is still over 85’c.

Want to know more? Head to our Frequently Asked Questions where we have lots of jam related answers:


Make the most of Molasses

Molasses is a dark brown type of sugar made from sugar cane. It has a deep, strong flavour is attained through it’s high content of natural cane molasses.

Molasses is perfect to use in marinadeschutneys and pickles along with rich fruit cakesmincemeat and gingerbread. It adds a distinct deep and rich flavour to your baking that no other ingredient can match.

We recommend using unrefined natural cane molasses such as Billington’s. Unrefined sugar cane retains a natural locked in flavour and colour which refined brown sugar loses in the refining process. You can find Billington’s molasses in all major supermarkets.

Why not try the following recipes which include Molasses sugar and discover the incredible flavour for yourself?

Molasses is a great ingredient in sticky sauces and marinades.

Discover the depth it can add to your fruit cakes.

If you’d like any more tips and advice on using molasses simply leave your question below!

Happy Baking!

Sam’s Father’s Day Strawberry Jam

So this weekend I faced the annual dilemma of what to give my Dad who ‘has everything he needs and doesn’t want a fuss’ for Father’s Day… Well I came to the conclusion that there is nothing better than a homemade treat.

With the British summer a bit wet and dreary outside I thought I would bring the summer inside and make some delicious homemade strawberry jam using a recipe from BakingMad.com.

I had picked some fresh strawberries (1kg) and washed, hulled and dried them before blending them which released a gorgeous strawberry scent into my kitchen (tempting not to nibble on the remaining strawberries!).

I used jam sugar (1kg) and warmed it in the oven on a low temperature. At the same time I simmered the strawberries on a low heat on the hob, then mixed the pre-warmed sugar in. Keep stirring until sugar had fully dissolved, creating a strawberry syrup.

Once dissolved, I turned the heat up to a rolling boil. A good tip to add is that you should use a large pan to make your jam as it will froth up when boiling and you don’t want it to boil over making a mess!

I used a jam thermometer to test the temperature of the jam (105°c is ideal), but as an extra precaution also did the wrinkle test. To do this put a spoonful of the jam on a chilled saucer and push it gently with your finger. If the jam wrinkles on top then it is ready to pot (and is also a great excuse to have a sneaky taste of the jam).

When my jam was ready, I spooned it into sterilised jam jars quickly and sealed with a waxed disc. I managed to fill two 2lb jam jars, so not only did I have a yummy gift for my dad but also a reward for me too!

I decorated the jar with navy ribbon and a handmade ‘Fathers Day’ tag, and I must say I was really pleased with the outcome and my dad was over the moon. Now I have the great dilemma of whether to make scones or jam tarts with my leftover jam….hmmmmm the possibilities are endless!

Why not try out the recipe yourself here or any of our other jam recipes, or watch our handy video on how to make jam.


Get 35p off your Billington’s Demerara Sugar

Now here’s a little sweet treat for everyone this month. Billington’s have given us a coupon to share with all the Baking Mad fans and you can get 35p off a 1kg bag of Billington’s Demerara Sugar. Think of all the delicious goodies you can make with this!

Just click this link to download your coupon today:

Click here to get your Billington’s coupon


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