Jams Howto

There are 4 key ingredients required when making jams, jellies or marmalades to achieve the perfect set. Understanding how these affect the end result will help ensure success – especially if you have some unusual fruits and do not have a recipe to follow.
This is an overview on how to make the best jam, follow this basic method along with any of the recipes on this site, or indeed any other recipe you may come accross.
Jellies are made in much the same way as jams, however all trace of the fruit pulp is removed and only the clear juice is retained to make the preserve. Jellies require considerably more fruit to make than jams, although you can add all parts of the fruit to extract the juice – pips, skin, the lot. Apples are often added to recipes to provide the pectin needed to ensure a good set.
Provided you have used the right proportion of fruit, sugar, acid and pectin then your jam should set perfectly when cooked. The trick is to cook the jam for exactly the right amount of time, cook it for too long and the jam will be hard and possibly taste burnt, undercook it and it won’t set. There are 3 different methods to test for setting point. Whichever method you use be sure to remove the…

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