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Top Tips For Jam Making Blog
20th Jul 2017

Top Tips For Jam Making

It’s jam and jelly making season and we can’t wait to start boiling, straining and setting some fruity creations!

There's nothing quite like enjoying your own jam on a slice of toast during the summer mornings, and these high summer months are the perfect time to get out there and start picking your fruits! A proper jam should contain 60% sugar, including the natural sugars of the fruits you are using.

Here at Palmers Department Store, we love getting involved in the jam making process so we always make sure we have the best kits in-store and online so you can get creative too!
Click here to shop our wide range!

 

 

Here are our Top Tips For Jam Making;

- It’s best to use the freshest fruit you can find, and it’s even better when it’s slightly under-ripe. Always use dry fruit – if you wash them, they will absorb too much water resulting in mushiness. Give your fruit a gentle wipe down with a clean, damp cloth to wash them instead.

- Soft, ‘squishy’ fruit, such as strawberries and raspberries, are best layered with sugar and left for a couple of hours before cooking. These softer fruits also contain a smaller amount of pectin, the natural substance found in fruit. Pectin is essential to jam making as it will make your jam set. For low pectin fruits, you can use jam sugar (with added pectin and citric acid) or mix with high pectin, harder fruits, like plums, currants, gooseberries, cherries.

- The setting point for jam is at 104.5°C. A good Jam Thermometer is key to help you measure this. You’ll also be able to tell when your jam is reaching the setting point as the fast, frothy boil will reduce to a slower more relaxed boil. The air bubbles will disappear, the surface will become glossy and the mixture will feel thicker. Remember, always undercook rather than overcook - runny jam can always be cooked up again.

- To get rid of the scum that appears on top at the end of cooking, stir in the same direction until reduced. You could also stir in a small knob of butter as this will help dissolve it whilst adding a richer flavour.

- Fill your jam jars or containers to just below the brim whilst the jam is still over 85°C. Any easy way to do this is to use a steel funnel. Make sure to use tongs to transport the hot jars before placing a wax disc on top of the jam. Then close the lid or cover with cellophane & elastic.

 - Then it’s time to decorate and label as you see fit! Store in a cool, dry place for up to a year and refrigerate and consume within a week once opened. 

- When making jellies (clear jams without any ‘bits’), it’s important to strain your fruit juice with sugar and use high pectin fruits like apples or gooseberries. To every 600ml of juice add 450g sugar.

 

We have some great Jam Making products to help get you started from the jars and thermometers to the wax discs and labels. Our 10 Piece Kilner Preserving Starter Kit is a great way to get everything you need in one go for the great price of just £15.99, whilst the Home Made Jam/Preserving Accessories Kit is great to jazz up your jars at just £3.50! 

Shop now to get started on your jam making adventure! 

 

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