My parents were lucky enough to have fruit trees in their garden so making jam or jelly was very economical. Even now, I seek out cheap fruit at farmers markets unless, of course, I am lucky enough to be given some by a kind neighbour.
Jam is surprisingly easy to make as long as you follow a few simple rules. Jelly takes a bit longer as you have to strain the fruit either through a sieve lined with a piece of muslin, or in my mother’s case, a (clean!) pillow case hung between 2 chairs.
Here are my rules –
Use a large preserving or enamel pan. Don’t overfill the pan as jam tends to rise when boiling and it can overflow or splash. I find it easier to make small quantities. Note : do not use an aluminium pan as the acid in the fruit will react with it and there is a danger that the jam will end up with a metallic taste.
When adding the sugar, keep a low heat so it doesn’t burn on the bottom of the pan, stirring from time to time. Then once dissolved, boil rapidly without stirring.
The time it takes to set, depends on the fruit and this will vary dependent on the amount of pectin or acid in them. If the fruit is slightly under ripe, it contains more pectin. Those fruits with a low pectin content (strawberries, cherries, apricots) may require the addition of lemon juice. Those fruits with a good set (high pectin content) include apples, gooseberries, plums and blackcurrants.
Testing for set - the first thing to do is to put a small plate in the freezer. And remember to test early. Depending on the fruit, some jam only needs 5 minutes, others take 10-15 minutes. Drop a small amount of the jam onto the cold plate, leave to cool slightly and then push with your finger. If wrinkles form, the jam is ready. Take it off the heat while you’re doing this so it doesn’t overcook. If it is not ready, boil for another few minutes and try again.
Sterilising the jars – this is crucial and not difficult. Simply wash the jars in hot soapy water, rinse and place in a low oven for 10 minutes or until they are dry.
Filling the jars – leave the jam in the preserving pan for a short while to cool slightly as this will prevent whole fruits rising to the top when it's potted up. I use a tablespoon rather than a ladle to spoon the jam straight into a jam funnel (which saves drips) and into the warm jars. Cover immediately. When cold, label with name and ‘best before date’. I give jams about 12 months.
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