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Glass Jars for Jam, Jellies and Chutneys
Jam jars need to be very clean. To sterilize glass jam jars,
wash in soapy water, rinse well and then place in a cool oven - 250F for 15-20
minutes.
Preserving
with sugar and acids inhibit growth of the microorganisms which cause food to
rot. Jams and jellies set because of
the action of pectin, a substance in fruit that, when cooked with sugar and
acid (from the fruit), thickens and gels the preserve. In chutneys the main
preserving agent is vinegar. Chutneys are usually made with vegetables,
although orchard fruits are also used. Always take care when preparing jams and
chutneys to do as the recipe states and sterilize and prepare equipment as
directed to minimize the risk of food poisoning.
Types of jams
A traditional
jam is fruit cooked, usually to a pulp, with sugar to set. Sometimes the fruit
is cooked to a pulp and then sieved before the sugar is added to get rid of
excessive pips. A jelly is fruit cooked, usually with water, to a pulp. It is
then dripped through a bag and the resulting juice (not pulp) is simmered with
sugar until setting point is reached. A conserve could loosely be described as
a very rich type of jam, sometimes with the addition of alcohol. Usually the
whole fruit - raspberries, strawberries, blackcurrants, etc. - are preserved in
a heavy syrup rather than being cooked to a pulp.
Successful Jam Making
- Always use fruit that is in peak condition,
preferably slightly under ripe - the pectin content will be at its best.
Over-ripe or damaged fruit is not ideal - the pectin has begun to change
to pectose and the jam will not set well. The result is likely to
deteriorate rapidly.
- Use the correct amount of sugar as indicated. The
sugar reacts with the pectin to set the jam.
-
The amount of sugar you need depends on the amount of pectin in a fruit,
but generally, the fruit to sugar ratio for traditional jams is 450g (1lb)
sugar to 450g (1lb) fruit. The sugar content is sometimes a little higher
or lower depending on pectin and acid content. Very acidic fruits such as
blackcurrants have good pectin content - these can take an extra 50 to 100g
of sugar to get a really juicy jam. Fruit such as strawberry - lower in
pectin, but also much sweeter - can take the usual amount or possibly a
little less. - Use coarse-grain sugar such as preserving or
granulated - this ensures a good clear jam. Coarse grains dissolve more
slowly and evenly giving a better result. Fine sugars dissolve less easily
and are usually more expensive too.
- Don't add water when cooking fruits already high
in sugar, such as strawberries, raspberries and blackberries.
- Don't over boil the preserve. Once the sugar is
added it usually takes a fairly short period of time to reach setting
point, as long as the pectin content is good. To test for setting, put a
spoonful of the jam on a cool plate and put into the fridge for a few
minutes. After that time the jam or jelly will form a wrinkly skin if it
is ready.
- Always cover the jam immediately it has been
poured into the jars as this gives a good seal and prevents mildew
appearing on the surface.
- Always store preserves in a cool, dry area, away
from direct sunlight, and use within the year.
Know the
pectin content of the fruit used - the higher the pectin content, the better
the set. If you use fruit with a low pectin content, try adding some fruit with
high pectin content such as apples, damsons or redcurrants to give a good
result. Alternatively, commercial pectin can be added to low-pectin fruits to
ensure a good set. Pectin is best added to the fruit before the addition of the
sugar.
High-pectin
fruits: blackcurrants, redcurrants, cooking apples, damsons, quinces,
gooseberries and some plums.
Low-pectin
fruits: blackberries, cherries, elderberries, pears, rhubarb,
strawberries and medlars.
