Photo: malloreigh / Flickr

The word ‘jam’ dates back to Elizabethan times when it was a slang word, as seen in 18^th century cookbooks. Jam is what came after the thick and pasty ‘tart stuffs’ of older days, made from boiling fruit juice with sugar until it had the consistency of jelly. It was then stored in pots and served with cream dishes. Jam-making was limited to the seasons back then but we have the luxury of freezers and can make it anytime today.

Jam-making tips

A well made jam should have the unique flavour of the fruit that was used in the making of it. It should also be bright in colour and well set, to the point of spreading easily. Colour and flavour are enhanced through less cooking rather than more cooking.

Getting started

To begin with, make smaller batches and don’t make more than five kilogram batches at a time. Choose firm ripe fruit that is dry. Remove bruises and stalks and halve and stone peaches and plums but leave cherries whole once you have stoned them.

Technique

Place the fruit in a heavy-based saucepan so that it is a third full. Add whatever acid your recipe calls for and only add water if the recipe requires it. A deeper pan will require less water than a shallow pan. Water should not be added to soft fruits like strawberries.

Bring the fruit to a boil and then allow it to simmer on a low heat until the tissues and skins have broken down. Don’t use a lid unless your recipe tells you too. Test for pectin content, if necessary, before you add the sugar.

Sugar tips

Before adding sugar, heat it in the oven at 100 degrees Celsius as this will help it dissolve quickly when added to the fruit. Brown sugar isn’t good for jam as it changes the flavour. Also, refrain from adding any sugar until the skins are completely soft as sugar can toughen them. Boiling the skins thereafter won’t soften them.

The jam should not be allowed to boil before the sugar has dissolved.

Tags: homemade