Jam Making

Have lots of time and patience.

Always use preserving sugar, the jam lasts longer.

Use fruit in good condition.

Some fruits like damsons and rhubarb are best 'soaked' over night by placing prepared fruit in jam pan and covering with sugar.
Never let the jam boil until all of the sugar is disolved or the texture will turn out grainy.

Only ever half fill your chosen pan (I only ever use a jam pan now but used to use the pressure cooker as it was large). The jam rises to nearly double its size during a hard rapid boil.
Remove the scum as you are cooking for a better keeping quality.

Buy a sugar thermometer, it is a really good guide to when the jam is about to set.

The setting point for jam is 220 degrees farenheit or 105 degrees centigrade. This is just a guide only. I have had different jams, jellies and marmalades have set at different temperatures!

This is the pectin test:- 1 Put 3 teaspoonfuls of methalated spirit into a small jar or tumbler. 2 Add 1 teaspoonful of the juice from the jam. 3 Swirl the meths around gently and leave for 1 minute. 4 If there is plenty of pectin in the fruit a transparent jelly-like lump will appear. 5 If there is medium pection content the clot of jelly is not very firm and may appear in 2 or 3 lumps. 6 If there is only a little pectin there will be lots of tiny clots. The ratio of sugar to use is as follows:- High pectin - 1 1/2lbs (675g) sugar to 1 pint (600ml) juice. Medium pectin - 1lb (450g) sugar to 1 pint (600ml) juice. Low pectin - 12oz (350g) sugar to 1 pint (600ml) juice.
Always test jam by placing a teaspoon full on a cold dish, leave to cool slightly, then test with small finger by pushing the jam away from you, if it wrinkles, turn off the heat immediately. If not carry on boiling, and always test.

Always sterilise jars thoroughly. Wash well and place on a tray in a hot oven for 5 - 7 minutes.

Leave the jam to 'settle' for 10 - 15 before filling jars, this ensures an even spread of fruit.
Use a ladle and funnell to fill jars, even though the jam has cooled it will still give you a
nasty burn.

Cover with waxed paper and a mop top when cool, or a metal lid (but never put a wax disc and then a metal lid as this causes the jam to go mouldy quicker).
Store in a cold dry and prefereably dark place until used and then in the fridge.

If the jam turns out too runny don't panic, place into two jars and zap in the microwave on high for a few minutes, this will sort out the problem well, or re-boil in a saucepan.
It sounds complicated with the do's and don'ts but if you don't succeed the first time, try again it is well worth it.