Vital if you don't want to get into a sticky situation!
Jam Making Tool Kit
All you need to create your own pots of jam is:
Clean, sterile jars
- Heavy based 6 Litre pot (provides ample room for jam to bubble)
- Wooden spoon for mixing (plastic spoon may melt, and metal spoon will get too hot)
- Empty glass jars and metal caps (to store jam). Ensure these are all properly cleaned
and sterilised (see below)
- Metal ladle, for potting ready jams and marmalades
- Metal funnel (or plastic if metal unavailable) to minimise any mess or waste when
potting jam into a jar
- Oven mitt (or tea towel) to hold pot and jars whilst potting jam
- Chilled teacup saucer, or small plate
- Clean sterile jars (to keep jam free from mould)
Choose high quality fruit
- Preheat oven to 100º C conventional, or 80º C fan forced.
- Wash jars in warm soapy water and dry thoroughly.
- Place empty jars and lids in oven while you make jam - they should be hot when you
pour in the jam otherwise the glass shatters or condensation can cause a liquid
to form on top allowing mould to form. Jar caps should also be kept hot in a bowl
of boiling water.
- Always use glass jars and metal caps to help preserve the fresh fruit flavour and
texture of your home made jams and marmalades. Plastic pots could melt if you pour
in boiling hot jam.
Look out for fruit which is sufficiently ripe, has an even consistency, and is free
of blemishes (no spots, or bruises). Using fresh fruit in season ensures maximum
taste and a beautiful jam colour and texture.
Do not use overly soft or mushy fruit, as this will contain reduced levels of pectin,
affecting the fruit’s natural ability to set.
If your favourite fruit is not in season, frozen fruit is a great alternative which
will also give you delicious results.
Making jam in small batches is best as the fruit cooks more evenly and there is
less chance of sugar burning.
A simple rule to follow is a 1:1 ratio of CSR Jam Setting Sugar to fruit.
So for a very small batch you would use 1 x 500g packet of CSR Jam Setting Sugar, to 500g of fruit.
However we would normally recommend a good sized batch as 2 x 500g CSR Jam Setting Sugar (1kg) to 1kg fruit.
Re-sterilise jars once filled with jam
Provides a further barrier against mould whilst your homemade jam is stored.
- Place filled and sealed jars of jam in pot of hot water and bring to the boil (about
5 minutes). Ensure the jars are completely covered by the water (approx 5mm above
the top of caps).
- The jars can be taken out once the water in the pot has been brought to the boil.