Jam Jelly Tips

Recipe Tips

• Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.
• Citrus fruit, blackberries, apples and redcurrants have high pectin levels. Soft fruits such as lower. If fruits are low in pectin then fruits with a higher level need to be added. Alternatively, a few squeezes of lemon juice will help them to set. When possible use slightly under ripe fruit when pectin levels will be at the highest.
• Use granulated or preserving sugar. Granulated is fine for high-pectin fruits. Preserving sugar is more expensive but will help set low-pectin fruits without the need to add lemon juice. Always make sure the sugar is completely dissolved before bringing to a boil. If not, the result will be grainy.
• Ensure all equipment you use is sparkling clean. For jelly making always boil-wash the jelly bag or tea towel before using.
• To test for setting: Place a small plate or saucer in to the fridge for 15 mins. Pour a spoonful of the hot jam, jelly on to the plate. If it falls heavily on the plate it is fine. Other wise put the spoonful of jam in fridge and check after 5 mins. Push the edges of the jam with your index finger, it is set when it all wrinkly and crinkly. Always test for setting point at the time the recipe suggests, if not set continue to cook checking every 5 minutes. Don’t overcook. It is tempting to keep cooking to achieve a firmer set. A slightly looser jam is preferable to one that tastes scorched or where the fruit has dissolved.
• Always use clean, sterilized jars. To sterilize, wash in hot soapy water, rinse well and place upside-down in a cool oven for at least half an hour.
• Seal the jar with a tight-fitting lid.Store the jam in deep freezer, Take out on monthly basis and keep in the refrigerator.

More Recipes

Find More Jam Recipes