With all its setting points, frothing hot liquid and talk of sugar thermometers, making jam can be a daunting task. Here are some easy to follow tips to help ensure that your jam is successful.
With suggestions on useful equipment to have in the kitchen, tips on following recipes and advice on storing the jam once it is made, making homemade jam needn't be stressful.
General Tips on Making Homemade Jam
At first, make sure you follow recipes closely and weigh out all ingredients as you go. This will ensure successful jam first time round, increasing confidence and encouraging you to experiment with different ingredients. Once you have some jam-making experience feel free to add citrus zest, vanilla pods or different fruits to make your own recipes. A splash of an alcoholic drink, like kirsch, can enhance the flavour of jam for a special occasion.
Another thing to consider is that different fruits contain various levels of pectin - the gelling agent which "sets" the jam. Some fruits, such as rhubarb, might need extra help from fruits richer in pectin. Consider using Jam Sugar for these fruits as it contains extra pectin to help the process.
How to Make Sure Jam Reaches its Setting Point
The setting point is the point at which the jam begins to stiffen and ensures a jam that is not too runny in the jar nor too stiff. This is tested by placing a saucer into the freezer before you start making the jam. After the fruits and sugar have boiled for the sufficient time indicated in the recipe, take the saucer out of the freezer and carefully take a small teaspoon of the jam from the hot saucepan.
Place this blob of jam onto the saucer and leave for a few seconds. With your finger, gently push the jam as if pushing through the centre of the blob. If a wrinkle forms in the "skin" of the blob of jam, setting point is achieved. If there is no wrinkle, boil for another minute and check again.
It is important to time the boiling of the fruit with a timer - don't rely on guesswork. This can result in jam that is too runny or too stiff to spread. It is also essential that the saucepan used is not too small. Hot jam will froth and bubble up and if the saucepan is not big enough the fruit mixture may boil over. If you turn the temperature down to control this, the jam has not received a consistent boiling temperature for the time needed, and consequently it may not set at all.
How to Store Jam Correctly
If made correctly and stored well, jam should last for months in a cool dark cupboard. Once it is opened, it should be stored in the refrigerator. Follow these tips to ensure that after all the effort, your jam keeps well.
- Make sure that all fruit used is clean, fresh and that there are no traces of mold.
- Sterilise jars before making the jam to ensure there are no lingering bacteria.
- Ensure that all utensils used are scrupulously clean before you start cooking
- Practice good hygiene - wash your hands and don't even allow one fingertip inside the rim of the jar once they are sterilised.
- Seal and label the jam once finished to avoid mixing it up with other jams and preserves you create.
With these tips, making jam at home need not be a nightmare. With these tips on making jam and advice on ensuring that it is stored correctly, it can be a pleasurable and relaxing experience. Why not consider making a batch and giving jars of home made jam as presents?
Try these recipes for Blackberry Jam and Blackberry and Vanilla Jam.
Jo Romero - Jo is a Freelance Food Writer, Food Blogger and Restaurant Reviewer, based in the UK. Visit her profile to find out more.
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