Prep to Cook: Jam pan or pressure cooker pan, long handles spoon,2 plates, weighing scales, measuring jug, jam jars and lids, deep bowl, jelly bag, spatula, sugar thermometer
Prep: Check the jam jars have been washed in the dish washer
This is a small recipe but it still requires a big pan. A rolling boil is one that rises up the pan and rolls into the centre. Take care! jam is very hot as it cooks.
Cooks Know How: Making jam is science in action. The fruit provides the colour and the flavour. It is best when there are some slightly underipe and ripe fruits. The pectin and acid levels in the fruit are critical to the making of a good set jam as is the amount of sugar. Preserving sugar is sold in most supermarkets, especially in the autumn when seasonal fruits need to be preserved. Preserving sugar contains pectin to help set the jam, and has a large crystal that gives clarity to the jelly jam. Boiling cooks the fruits to make them tender and drives off excess water until the right percentage of sugar is achieved. The aim is for 65% sugar solution. At this percentage the temperature of the boil reaches 105⁰C.
Use any seasonal fruits to make jam, blackberries, damsons and crab-apples or gooseberries. The harder and bigger the fruit the more water is required to cook the fruit to make sure it is tender.