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Jam Setting Tips.

Over the last year or so, I've noticed that a lot of people have problems getting their jams and jellies to set. This is a sure fire way to eliminate that problem and you don't even need to use any powdered pectin in your jam or jelly recipe.

So what's the secret? Knowledge and preparation. Knowledge is power. Knowing what is going on when you combine fruit and sugar, and then cook it, will empower you and help you to make the perfect jam or jelly, every single time. Using my method, you don't need to wait for days or weeks to find out if the jam/jelly has set. You WILL KNOW within hours.

The first tip is not to make your batches too large. Stick with 2kg/4lb batches of fruit.

The second tip is to add lemon zest and lemon juice. This adds not only pectin, but acid, both of which are important.

The third tip is to cook the jam/jelly until it passes the gel test.

Here's my basic berry jam recipe:
INGREDIENTS
10 parts fruit.
9 parts sugar.
zest of one lemon.
juice of one lemon.

METHOD
Mash all ingredients together in a large pot and bring to the boil. Maintain at a rolling boil for 20 minutes and test for gel.

To test for gel, place a dollop of jam/jelly on a cold plate and let it set for a minute. When the minute is up, push your finger through the jam/jelly. If the skin wrinkles ahead of your finger, the jam/jelly is ready for bottling. Otherwise, back on the heat and cook it for another few minutes.

When it's ready, pour the hot jam into hot, sterile jars, put the sterile lids on and water bath.\

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Music: Born Barnstormers by Brian Boyko. The full track is available at freepd.com. This music is in the public domain and is free to use.