Vital if you don't want to get into a sticky situation!
All you need to create your own jars of jam is:
- Heavy based 6 Litre pot (provides additional area for jam to bubble)
- Wooden spoon for mixing (plastic spoon may melt, and metal spoon will become too hot)
- Empty glass jars and metal caps (to store jam). Ensure these are all properly cleaned and sterilised (see below)
- Metal ladle, for bottling the jams and marmalades
- Metal funnel (or plastic if metal unavailable) to minimise any mess or waste, when bottling jam, marmalade or jelly into a jar
- Oven mitt (or tea towel) to hold pot and jars whilst bottling jam
- Chilled teacup saucer, or small plate (for testing set of jam)
- Clean sterile jars (to keep jam free from mould)
- Note - one pack of Chelsea Jam Setting Sugar makes approximately 4-5 medium sized jars of jam
Clean, sterile jars
1. Preheat oven to 100ºC conventional, or 80ºC fan forced.
2. Wash jars in warm soapy water, rinse and dry thoroughly.
3. 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.
4. Always use glass jars and metal caps to help preserve the fresh fruit flavour and texture of your home made jams and marmalades. Plastic jars could melt if you pour in boiling hot jam.
Choose premium, good quality fruit
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 when making jam.
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 amounts/batches is best as the fruit cooks more evenly and there is less chance of sugar burning. Chelsea Jam Setting Sugar has been specially formulated for using when making small batches of jam. The ratio equals: 1kg of Jam Setting Sugar = 4-5 medium sized jars of jam.
Re-sterilise jars once filled with jam
Provides a further barrier against mould whilst your homemade jam is stored.
1. 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).
2. The jars can be removed after the water in the pot has been brought to the boil.