Success in jam making depends on the kind of fruit used, the way it is cooked, handled and stored.
Pectin is a water soluble substance that is present in the pulp, skin and seeds of the fruits. It is used in the preparation of jams, jellies and preserves for its thickening properties when it is properly combined with acid and sugar. Usually it is added to fruits that don't have enough natural pectin. If no pectin is used, mixture must continue cooking until it reaches the desired consistency.
When cooking a preserve, stirring is necessary to prevent sticking and scorching.
To know when a jam or preserve is ready it is better to use a candy thermometer. Cook mixture to 220°F (106°C). If no thermometer is available dip a cool metal spoon into the boiling mixture and raise it out of the steam and turn the spoon so that the syrup runs off the side. If the syrup forms drops and fall off the spoon as one sheet, the jam should be done. Mixture thickens as it cools.
Prepare jars properly. Rinse jars and lids and place them on a rack, upside down, inside a large saucepan. Cover with hot water and bring to a boil for 5 minutes. Let jars and lids drain on a clean dish towel until needed.
Jars must be hot when hot jam is poured into. Cut rounds of waxed paper, the same size of the jar, and place them over the jam, pressing lightly with the finger. Place lids when jam is cold.
Jams which will not be kept more than two months, do not need any special sealing. Jams which will be kept longer should be sealed with paraffin.
If using paraffin to seal glasses melt it over hot water in a double boiler. It should be kept hot, without overheating.
Fill jam in jars leaving ½ inch free from the top, cover immediately with a layer of paraffin (1/8 inch layer). Be sure jam is completely covered by paraffin. Keep jars labeled.
Once a jar is opened, it must be kept in the refrigerator. |
|