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Welcome to: jam making...
Probably the most popular and widely used method of preserving fruit, jam making is an excellent way of using up any surplus. Jams will only set if there  are sufficient amounts of pectin, acid and sugar present in the mix. Pectin occurs naturally in most fruits, as does sugar and acid, although it may be necessary to add additional amounts depending on the fruit used. The addition of acid aids the extraction of the naturally occurring pectin from the fruit, witch is essential for the jam to set correctly. The fruit should be fresh, firm and preferably a little under ripe. As fruit deteriorates the pectin turns into pectic acid, so reducing its setting properties. The acid in the fruit also helps maintain a bright clear colour. Sugar acts as a preservative, as well as improving the setting qualities of the fruit. Granulated, cube or specialist preserving sugars may be used. Brown sugar should be avoided as it adversely affects both the flavour and colour of the finished product. Commercial jam sugars produce the best results, creating less scum during production and helping maintain brightness and colour in the jam. Equipment Some simple utensils make jam making easier. These are: a) The saucepan The most important single item, and the larger the better. This is essential as when the sugar is added to the fruit the ingredients tend to rise quickly over the sides. A specialist preserving pan would be best, these are big deep pans that are wider at the top that at the bottom. b) Wooden spoon This is for stirring the jam as it simmers. c) Jars. Any variety of jar would be suitable, so long as it is free of chips and cracks. They must be scrupulously clean and dry, and are best slightly warmed just prior to use; this prevents the jars from cracking when the hot jam is poured in. d) Covers Discs of waxed paper are used to cover the jam while it is still hot. These create an air tight seal and prevent mould growth. A fabric cover may then be placed over the jar, and secured with a rubber band. e) Heat-proof jug Used for neatly pouring the jam into the jars. f) Perforated, also called a slotted spoon. For removing the scum from the surface of the jam as it cooks. g) Sugar-boiling thermometer For testing the setting point of the jam. There are a number of methods for testing the set, but a sugar-boiling thermometer is the most accurate. Pectin content Both the pectin and acid content of fruit can vary greatly. Growing conditions, season, verity and ripeness can have an effect. To ensure a good set it is important to be able to measure the levels of pectin. This can be done by simmering a little of the fruit until it is soft, and the juice runs out. Strain off approximately 5ml of the mixture into a glass, and allow to cool. When completely cold add 15ml of methylated spirit, shake the mixture and leave to stand for two minuets. If a large transparent jelly-like clot forms then the fruit is high in pectin. If it forms into two or three pieces the pectin content is medium. If it divides into numerous small pieces the content is low. The addition of a commercially produced pectin may be required, alternatively an additional fruit may be added to the jam. Fruits such as strawberries, blackberries, pears, cherries and rhubarb are low in pectin. Citrus fruits, damsons, red and blackcurrants, cab apples and gooseberries are all high. Preparation and cooking The fruit should be checked and washed before use, and prepared according to variety. It should then be placed into the preserving pan with a little  water, and cooked slowly on a low heat so that the skins soften and the pectin released. The amount of water used and the cooking time depends on the quantity of fruit used, its juice content and how ripe it is. Soft fruits such as raspberries and strawberries require very little water and will soften quickly. If additional pectin is required it should be added at this stage. When the fruit has sufficiently softened the sugar may be added. Remove the pan from the heat and stir in the sugar until it dissolves completely. Warming the sugar slightly first will help it to dissolve more quickly. The amount of sugar required to provide a good set depends on the pectin levels of the fruit. Ideally the sugar should be 60% of the weight of the jam, so a recipe using 3kg of sugar should yield 5kg of jam. The following is a guide to the amount of sugar required per 450g of fruit: a) fruit with a high pectin content, 600g. b) Fruit with a medium pectin content, 450g. c) Fruit with a low pectin content, 350g. Using to much sugar will cause loss of flavour and the jam may crystallise. Too little sugar may result in the jam fermenting, or allow mould growth. When the sugar has totally dissolved return the pan to the heat, allow to boil rapidly until the setting point is reached. Care should be taken not to over boil the jam, this will cause colour, flavour and texture to spoil. The pan should be removed from the heat during testing. The most accurate method of testing the setting point is to use a sugar-boiling thermometer. The thermometer should be placed into a jug of hot water before testing. The jam is stirred and the thermometer is placed into the jam, making sure it does not touch the bottom of the pan. When the jam reaches 105 degrees centigrade a set should be achieved. Saucer test. A small amount of jam is put onto a cold saucer and left to cool. When cold the surface should wrinkle when pushed with a spoon. If its still runny return to the pan and continue boiling, retest. Flake test. Dip a spoon into the jam, remove it and after a few seconds tilt the spoon so that the jam drips. If the jam has been boiled long enough the drops will run together in large flakes. Potting. When the setting point is achieved remove any scum from the surface of the jam. Immediately pour the jam into the prepared jars, place the waxed discs on top while the jam is hot. Wipe the jars clean and seal, label and store in cool dark place.
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