Jam making and preserving

Points to remember in Jam-making

All fruits from which it is possible to make a firm jelly, such as quinces, apples, plums, guavas, grapes mulberries etc., use the same weight of sugar; the non-pectinous fruits such as pineapple, figs, strawberries, peaches, apricots, use only 3/4 of a pound of sugar per pound of fruit; if more sugar is used the jam will be syrupy and not firm.

In making jams better results are obtained if fruit is cooked beforehand until tender and then the sugar added. This is particularly important in the case of hard fruits, for sugar hardens, and no amount of cooking after sugar is added will make the fruit tender.

In the case of hard fruits a little water is necessary, for if too dry, the pectin will not be brought into solution. Only just enough water should be added to prevent fruit from burning.

Juicy fruits such as apricots, peaches, grapes,plums etc., should have no water added , as enough water will cling to the fruit after being washed. In making jam, any excess moisture has to be driven off through cooking, otherwise jam will not keep.

After sugar has been added, boil as rapidly as possible, as slow cooking wil produce a dark and a sticky consistency.

Cook jam in small quantities rather than big quantites, and in a shallow saucepan rather than a deep one.

Use a wooden spoon for stiring, and in stirring draw the spoon over the bottom of the saucepan rather than a circular motion, otherwise granulation will result.

To test jam when done dip a wooden spoon into the jam, hold it up, and the syrup should flake off the spoon or fall in long drops.