Archive for the ‘Tips and Tricks’ Category

Jam-making tips

Temperature Test

Use a thermometer with degrees marked above 222 deg.F. Put the thermometer in boiling water. Stir jam well. Put in thermometer, taking care the bulb does not touch the pan. A temperature of between 220 deg.F. and 222 deg.F. indicates a proper proportion of sugar present and that the jam will set. The higher temperatures are needed for jams with poor pectin content.

Flake Test

Put a clean wooden spoon in jam. Take spoon away from jam and hold it horizontally until the jam on it has slightly cooled. Allow jam to drop from edge of the spoon. If jam is ready to set, the drops will run together to form flakes, which brake off in a whole piece.

Cold Plate Test

Drop some jam on a cold plate. After cooling, test with a finger. If the surface crinkles and appears set when poked, the jam is ready.

Jam pans or preserving pans

These may be made of any strong suitable metal, e.g. stainless steel is ideal. Copper or brass has the effect of destroying a higher proportion of vitamin c than other metals and it is therefore not ideal as a jam pan. Aluminium pans are satisfactory if they have a good thick base. Thin pans will burn easily. Enamelled pans provided they are undamaged are also good. Do not use chipped or cracked pans. Do not use galvanized metal or untinned iron as the acid in the fruit will attack the metal

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