FRUIT: - should be fresh, dry and not too ripe. Some fruits have a high proportion of pectin and acid necessary for jam to gel. These good gelling fruits are often mixed with fruit poor in pectin to help it set e.g. gooseberry juice with strawberries.
SUGAR: - Cane Sugar should be used, either granulated or loaf.
PROPORTIONS: - 1lb sugar to 1lb fruit or 1lb sugar to 1 pint liquid (if making jelly) - I'm afraid I'm not into the metric system!
COOKING: - Sugar must not be allowed to boil until dissolved. Jam should boil steadily (a full rolling boil), marmalade should boil gently.
TESTING: - When a little is tested on a cold plate it should jell slightly. I put mine into fridge for a few mins. If the plate is turned edgeways or pushed around the plate with the finger the jam should wrinkle if it is ready.
JARS: - Clean, dry, warm glass jars should be used. I use recycled jars with lids. Jam should be allowed to cool before tightening the lids.
COVERING: - Top the jam/marmalade with wax circles while jam is still warm - wax side down. This seals the jam. Wax circles (packs of 100) can be purchased from Lakeland Cookware, Windermere or from the shops they have all over the country now.
SKIMMING: - If necessary this should be done quickly with a spoon dipped in boiling water.
STORAGE: - Label with name and date and store in a cool, dry place (darkened if possible) as heat causes fermentation and moisture causes mould. Jam and marmalade will keep in the right conditions throughout the winter unless otherwise specified.
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