MAKING JAM A good jam should have the following characteristics: • Be clear • Retain the flavour of the fruit used • Not be too sticky when scooped out of a jar with a spoon (it should slide off the spoon cleanly) • Have a sparkling appearance • Be solid, not runny All jam making follows much the same procedure: 1. Prepare the fruit (cleaning, hulling, removing stones, etc) and place it into a large pan. 2. Add water if needed, and simmer the fruit gently until it is soft. Sometimes water is not needed but a little lemon juice will help the jam to set. 3. Add the required amount of sugar (too taste), and stir over a low heat until the sugar has dissolved. Do not let the jam boil before the sugar dissolves, as this will cause crystallisation. 4. Now allow the jam to boil rapidly, without stirring, until setting point is reached. This could take from 5 to 30 minutes depending on the fruit and the type of pan used. 5. Allow the jam to cool for 5 to 15 minutes and stir it before placing into sterilised jars. Testing the fruit Test any fruit you plan to use before making a batch of jam: • Boil a sample of fruit in a little water until it is mushy. • Add 1 teaspoon of the liquid into a glass jar and let it cool. • When cool, add 2 teaspoons of methylated spirits and let it stand for 1 minute. • If one or several large clots of jelly form, you should add 1 cup of sugar to every 1 cup of boiled-up fruit puree. • If only flakes of jam appear you should use only 3/4 cups of sugar per cup of liquid. • If there are few or broken flakes of jam, then the fruit does not contain sufficient pectin to set into a jam. • Approximately 1 teaspoon of strained lemon juice can be added to every 1 kg of fruit to improve setting if pectin levels are insufficient. acsedu.co.uk/Courses/Home-Gardening/HOME-FRUIT-GROWING-AHT104-177.aspx
Posted on: Sat, 20 Jul 2013 06:04:34 +0000
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