What's in YOUR Jam

What makes Jam so 
- jammy

A jammy texture is achieved by adding water, or extra sugar (hence those pale, insubstantial jams), or a gelling agent (usually apple pectin, derived from the pips) which gives the jam a transparent, jellied appearance.

Neither extra sugar nor pectin does much for the flavour though.

Beware of the lurid jam found in doughnuts and other processed baked goods. It's mainly sugar, water, colouring and flavouring, with the minimum quantity of fruit.

Keeping the natural flavours and colours of good fruit to a minimum reduces the cost of course. But what about 'value'.

[This article is for the 'sweeter tooth'. But if you'd like some delicious ideas for savoury teatime nibbles... CLICK HERE.]

We don't believe in minimums

Traditional jam recipes are simple but often time consuming, using equal quantities of fruit and sugar. 

Commercial producers can use as little as 350g of fruit per kilo, with some jams using even less fruits and more additives and flavouring. Water and extra sugar are added to create the ‘jam effect’. 

‘Extra’ jam has a legal minimum requirement of 450g of fruit per kilo.

We prefer more with our Strawberry, Raspberry and Blackcurrant extra jams. 

From 'perfect' to 'oops'

In the Old Stables at Rendlesham, knowing eyes watch over slow cooking blackcurrants, as they simmer, waiting for that very fine line between ‘perfect’ and ‘oops’. 

Our kitchen staff have an enviable expertise and are as passionate about their jams, preserves, relishes and sauces as we all are.

But it’s not just the amount of fruit. 

Use 50% poor quality blackcurrants and you can only create poor jam. 

It's all about ingredients

We go to uncompromising lengths to make sure the blackcurrants we use have that signature juicy sweet / tart flavour; the raspberries are rich, sweet and luscious; and the succulent strawberries have keynotes of Wimbledon.

Stokes use unrefined cane sugar, which is a typical artisan sugar. Produced in carefully controlled batches, it is less processed and retains all or most of the cane molasses around the sugar crystals. 

This natural sweetness and additional depth of flavour simmer gently with the extra fruit to give the deeply flavoursome jams we love to deliver.

Lemon Curd

Stokes Lemon Curd is a truly wonderful thing with lemons, rich butter and British free range eggs.

A simple recipe, simply made and simply delicious...

... It's delicious on toast, pancakes, lemon tarts and delicious in lemon sponges, lemon drizzle cakes and much, much more.

Seville Orange Marmalade

Fine slices of Seville Orange peel swim in a soft velvet syrup, bringing sunshine to your morning toast. It’s great in rich duck gravy too.

Extra Jam - Deliciously Stokes

Order your 'Joyous Jams' - here

More foodie thoughts for the week:

 

Fabulous with Fish - 
this Fish Friday collection shares some great tips for the fish averse and more still for truly tasty fish suppers - here.





 

Gorgeous with Guinness - 
Guinness as a marinade, Guinness as an ingredient and Guinness in a Chocolate Chilli Cake ... it's all - here.




 


Meet Rick & Roo - 
Enjoy this and other Social Sharing - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150