jams, conserves & marmalades

Plan to make jam when fruit is at its peak so you are using fresh local produce at its prime – that way you can savour the flavours year round.

Jams, conserves and marmalades are made from a single or several types of fruit. With your choice of fruit, sugar, a pan, cooking thermometer and a sterilised jar, you can make your very own jams that will keep in a cool, dry spot in the pantry then in the fridge once opened.

THE INGREDIENTS

Fruit

The best for jam-making are those fruits with a good balance of acid and pectin; such as grapes, tart apples, quinces, citrus and plums. Fruits low in pectin, but high in acid are apricots, pineapples, under-ripe peaches and rhubarb. To increase the pectin content, add 2 tablespoons of lemon juice to each 1kg of fruit used.

Sugar

It is the sugar that, in combination with some form of acid, acts as a preservative in preserves. Use granulated white sugar, unless otherwise specified. To prevent sugar crystallising, ensure it is dissolved before bringing a mixture to the boil.

Equipment

PANS