Jam was a great way to preserve fruit but sugar, over two thirds of which had been imported from the Austrian- Hungarian empire was in short supply. A range of recipes emerged to make jam with various substitutes – glucose or corn syrup, saccharine, salt and honey.
Prepare and cook fruit as recipes for ordinary jam. When the fruit is cooked add ¾lb of golden syrup or honey to each pound of fruit and stir until dissolved. Then boil fast until the jam sets when a little is put on a plate. Keep well skimmed. Put into pots and cover in the usual way.
‘Ordinary’ recipe for Plum and Apple Jam
For every 10lb of Jam use 5lb Sugar to 5 lb Prepared Fruit ie: washed, hulled, peeled, cored, etc; 50/50 Apples/Plums.
Apples are rich in Pectin so the Jam will set nicely. Add 1 Tablespoon of lemon juice if required to taste.
Place fruit in a large pot/bowl & sprinkle with the sugar to draw out the juice, leave for as long as is possible – overnight is ideal, transfer fruit & sugar to preserving pan & bring to simmer gently, stirring gently to distribute fruit evenly, add lemon juice.
Boil steadily, not rapidly, or it will discolour & burn, until setting point is reached.
Once the correct result has been reached, allow to cool slightly then pour the hot jam into hot sterile jam jars.