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Jam Mafon Gwyllt (Wild Raspberry Jam)

Jam Mafon Gwyllt (Wild Raspberry Jam) is a classic Cymric (Welsh) recipe for a jam made from foraged wild raspberries (though you can substitute commercial raspberries). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Wild Raspberry Jam (Jam Mafon Gwyllt).

prep time

20 minutes

cook time

210 minutes

Total Time:

230 minutes

Makes:

2 jars

Rating:

Tags : Wild FoodBritish RecipesCymric/Welsh Recipes

Original Recipe

Roedd mafon gwyllt yn aml yn cael eu tyfu yng ngerddi cegin y 19eg ganrif, a dyna pam rydych chi'n aml iawn yn dod o hyd i'w ffyn ar ffiniau llinellau rheilffordd hen neu adfeiliedig. Roedden nhw hefyd yn tyfu o gwmpas yr hen ffermdy oedd yn gartref i fy hen daid (yn ogystal ac eirin gwyllt, greanogau ac afalau). Dyma'r berllan deuluol wreiddiol. Fel amheuthunion ddiwedd yr haf, mae mafon gwyllt (Rubus idaeus) yn fwy sur o ran blas, gyda ffrwythau llai na'u chwiorydd sy'n cael eu tyfu heddiw (a all hefyd fod yn gyltifarau Rubus idaeus>Cynhwysion: 500g o fafon gwyllt
300g o siwgwr jam (gyda phectin)

Dull:

Rhoddwch soser fychan yn y rhewgell i oeri. Golchwch y mafon thynnwch unrhyw ddarnau o ddail a malurion. Pwyswch a mafon a'r siwgwr yna cyfunwch mewn sosban gyda gawelod trwm. Stwnsiwch yr aeron yn ysgafn gyda stwnsiwr tatws a'u gadael mewn lle cynnes am hanner awr. Bydd y siwgr wedi dechrau toddi yn y sudd. Rhowch tro dda iddo i doddi gymaint o'r siwgr â phosibl. Mae'r 'cam prosesu oer' hwn yn helpu'r jam i gadw cymaint o flas y mafon â phosibl. Rhowch ar y stôf dros wres canolig isel, gan droi i ddiddymu'r olaf o'r siwgr. Nawr dewch i ferw ysgafn. Cyn gynted ag y bydd swigod yn ymddangos dros ei wyneb, sgïwch unrhyw ewyn yn gyflym, yna berwch am 12 munud. (Os ydych chi wedi cynyddu maint y cynhwysion y bydd angen mwy o amser arnoch.) Ar ôl 12 munud tynnwch o'r gwres, a gollwng ychydir ar eich soser oer (o'r rhewgell). Wrth iddo oeri, dylai ddangos cysondeb jam perffaith. Os na, rhowch yn ôl ar y gwres, berwwch am 2 funud arall. Tynnwch o'r gwres a'r prawf eto. Cyn gynted ag y bydd yn barod arllwyswch neu throsglwyddwch i fewn i jariau jam wedi'u sterileiddio. Seliwch gyda chaead wedi'i sterileiddio. Mae'r jam yn barod i'w fwyta cyn gynted ag y bydd wedi'i oeri ond bydd yn cadw, heb ei agor mewn cwpwrdd, am chwe mis. Ar ôl agor cadwch yn eich oergell.

English Translation

Wild raspberries were often grown in 19th century kitchen gardens, which is why you very frequently find their canes alongside old or derelict railway lines. They were also growing around the old farmhouse that was my great grandfather's home (as were bullace, greengage and apple trees). This being the original family orchard. As a late summer treat, wild raspberries (Rubus idaeus) are sharper in flavour with generally smaller fruit than their cultivated sisters (which may also be cultivars of Rubus idaeus). They make wonderful sorbets as palate cleansers and are equally good in jams. I'm recommending jam sugar here as it contains pectin which will help with the set. If you want to use ordinary sugar, add 4-5 finely-chopped crab apples to the mixture as this will provide the necessary pectin naturally. If you can't get wild raspberries, this recipe works just as well with cultivated raspberries, tayberries or loganberries.

Ingredients:

500g of wild raspberries
300g jam sugar (with pectin)

Method:

Put a small saucer into your freezer to chill. Wash the raspberries and pick out any pieces of leaves or debris. Weigh out the raspberries and sugar then combine in a heavy-based pan.

Gently mash the berries with a potato masher and leave in a warm place for half an hour. The sugar will have started to dissolve in the juice. Give it a good star to dissolve as much of the sugar as possible. This ‘cold processing step’ helps the jam to keep as much raspberry flavour as possible.

Put onto the stove over a low-medium heat, stirring to dissolve the last of the sugar. Now bring to a gentle boil. As soon as bubbles appear all over the surface, quickly skim off any froth, then boil for 12 minutes. (If you have increased the quantities you will need longer.)

After 12 minutes remove from the heat, and drop a blob onto your cold saucer (from the freezer). As it cools it should be perfect jam consistency. If not, put back on the heat, boil for a further 2 minutes. Remove from heat and test again.

As soon as it’s ready pour or spoon it into sterilised jam jars. Seal with a sterilised lid. The jam is ready to eat as soon as cooled but will keep, unopened in a cupboard, for six month. Once opened store in your refrigerator.