to preserve
We preserve fruit to enjoy it in winter.

jam
She makes homemade strawberry jam.

canning
Canning is a traditional way of storing fruit.

to sterilise  
You must sterilise the jars before use.

airtight
Store the jam in an airtight jar.

Néhány mondat, ami még hasznosan jöhet amikor befőzöl:

The kitchen smells like fresh fruit and sugar. – A konyha friss gyümölcs és cukor illatú.
We spent the afternoon making jam from ripe apricots. – A délutánt érett sárgabarackból készült lekvárfőzéssel töltöttük.
Carefully pour the hot jam into sterilised jars. – Óvatosan töltsd a forró lekvárt sterilizált üvegekbe.
The jars need to be sealed tightly. – Az üvegeket szorosan le kell zárni.
Homemade preserves taste better than shop-bought ones. – A házi befőttek jobbak, mint a boltiak.

fruit gyümölcs	sugar cukor	pot fazék	saucepan (nyeles) lábos	wooden spoon fakanál
jar befőttes üveg	lid tető, fedél	ladle merőkanál	kitchen scale konyhai mérleg	cutting board vágódeszka

What is the difference between jam, marmalade and preserve?

JAM

• Made from crushed or pureed fruit (and sugar)
• Smooth or slightly chunky texture
• Made with any fruit
• Thick and spreadable

MARMALADE

• Made only from citrus fruit: oranges, lemons, grapefruit
• Contains peel that gives it a slightly bitter taste
• Chunky texture with visible strips of peel
• Most famous: British orange marmalade

PRESERVE

• Made from whole or large pieces of fruit
• The fruit keeps its original shape

JAM: magyarul lekvár. A lekvárt bármilyen gyümölcsből lehet készíteni, állagra sima vagy enyhén darabos. Sűrű és jól kenhető.

MARMALADE: A marmalade kizárólag citrusfélékből készül, például narancsból vagy citromból. Jellegzetessége, hogy a gyümölcs héját is tartalmazza, ami enyhén keserű ízt ad neki. A héjdarabok jól láthatók benne, és ez adja a különleges állagát.

PERSERVE: magyarul befőtt, ami nem lekvár : )

makes: approximately 1.75kg

calories per tbsp: 40

fat per tbsp: 0

saturated fatper tbsp: 0

suitable for freezing: no

• juice of 1 lemon
• 1kg blackberries
• 1kg pears, peeled and cored
• 1kg packet jam sugar
• sugar thermometer

1. Pour the lemon juice into a large pan and add the blackberries and pears. Place the pan over a low heat and stir until the juice starts to come out of the blackberries. Increase the heat and bring to the boil, then reduce the heat and simmer gently for 30-45 mins, stirring occasionally, until the fruits are very tender. Remove the pan from the heat.

2. Mash the fruits and push through a strainer to remove the seeds.

3. Pour the fruit purée back into the cleaned pan and add the sugar. Place the pan over a low heat and stir until the sugar dissolves. Bring the mixture to the boil, then boil it rapidly for about 5-10mins, or until it reaches 105°C

4. Remove the pan from the heat and test that it reached setting point, if not, boil for 1-2mins more and test again, and repeat until setting point is reached.

5. Leave the jam to cool for about 20-30 mins, then pot in warm, sterilised jars. Place wax discs against the surface of the jam and leave to cool completely before covering the jars and labelling.

6. The jam may be stored in a cool, dry, dark place for up to 6 months. Once opened, store the jars in the fridge.

Testing the setting point

Jams are generally boiled to 105°C, but the wrinkle test is an extra check to make sure that setting point has been reached. Before starting to cook the jam, put a couple of small plates or saucers in the freezer. When the jam reaches 105°C, remove the pan from the heat to prevent over-cooking it and spoon a little of the jam on to one of the cold plates or saucers. Leave the jam for a few minutes, then push it with your fingers. If the surface wrinkles, the jam is ready – if not, cook it for a little longer and test it again.