The general rule of thumb for jam is: 1 lb of sugar to 1 lb of fruit. Use good quality fruit, and when it has cooked add the warmed sugar. Bring the mixture back to the boil, and boil until it reaches setting point. There are a number of ways to check the setting point. The most common one is to put a small amount of the mixture onto a cold saucer, and if a skin forms in a few minutes, it's ready. Another one, which I've not tried, is to boil the mixture until it sticks to the side of a wooden spoon when it's tipped sideways. The jars must be clean, warm and dry. Before covering, make sure the edges of the jars are clean, then place a waxed disc on the jam before sealing. Label the jars with the type of jam, and don't forget to put the date on the label! There are loads of recipes on the Internet, some easier than others. Give it a try, you'll never want shop bought jam again! I make marmalade, and my daughter makes a variety of jams, as she has access to a variety of fruits. We then do a swop!
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