Jam Making:

Some jammy tips for you

1. Fresh fruit is best but CSR Jam Setting Sugar also work with defrosted frozen fruit.
2. Always use a heavy based 6 litre pot with room for bubbling and a wooden spoon.
3. Ensure Jam Setting Sugar has completely dissolved in pot with fruit before boiling.
4. Stick to recommended 4 minute rolling boil and never boil for longer.
5. For citrus fruit based jams (or soft set marmalades), please follow the tips specified in our Easy Orange Jam Recipe.

1. Ensure jars and caps are properly sterilised (See Getting Started)
2. Always pour hot jams into hot jars.
3. Always fill to rim of jar, to allow for shrinking.
4. Store jams in a cool, dry place where they will keep for up to 12 months.
5. After opening, store jams in a fridge where they will keep for about 3 months.

1. 1 litre of fruit juice can be used instead of 1kg of fruit to make jellies.
2. Use only cloudy juice (i.e. apple, pear), as clear juice will not set.
3. Use the same recipe as printed on the CSR Jam Sugar Packaging.
4. To make pastes, substitute fruit with fruit puree (blend with bamix).
5. Suitable fruits include; apples, pears, guavas. pineapples, kiwi fruit, mangoes and quince.

1. Create your own interesting new combinations
   including:
   apple and raspberry
   rhubarb and ginger
   tropical mango and pineapple
   mixed berries
2. Ensure you use the equivalent of 1kg clean fruit per batch of jam.
3. To combine harder fruit with a softer fruit (such as apple and raspberry) mix the harder fruit in your food processor until a smooth paste forms, then add soft fruit and blend together.