Jam making

Jams are made by cooking a single fruit (or a mixture of two or more fruits) with sugar to a pulpy consistency that sets on cooling. The high concentration of sugar used in jam making prevents the growth of micro-organisms and allows the jam to be stored for up to a year. Conserves are whole, sometimes chopped, fruits suspended in thick syrup.

Softening the fruit
Once the fruit has been prepared following the appropriate recipe, it’ll need gentle cooking before adding any sugar to soften the skin and release the pectin. A muslin bag containing spices, citrus peel and pips can be added to the fruit for extra flavour and pectin. If extra pectin or acid is needed, add to the pan at this stage.

Adding the sugar
Warm the sugar in a bowl in the oven before adding it to the softened fruits – it’ll dissolve more quickly.

Boiling the jam
Do not start boiling the fruit until the sugar is completely dissolved. Once it has dissolved, increase the heat and bubble until the setting point is reached. This can take anything from 10-25min depending on the fruit used.

Potting the jam
Turn off the heat and leave the jam to stand for 15min before potting in sterilised jars. This also helps to stop whole fruit, such as strawberries, rising to the top of the jars.

From Good Housekeeping Complete Book of Preserves

Recipes
Strawberry and redcurrant jam

Raspberry and cinnamon jam

Summer jam

Microwave jam

Gooseberry and elderflower jam

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