Making jam is trickier than most people think – get it right with the author of The Modern Preserver
I see my jam-making quests as rather saint-like, saving the fruits of today and giving them a longer lease of life. I know this isn’t a prerequisite to becoming a saint, but I still take a lot of pleasure in making something that can bring so much joy to others. Jam is a lovely thing to share.
Making jam is trickier than most people think. But Granny used to do it, so how hard can it be? But making jam is a bit like baking. It requires time, patience, precision and a little knowledge on how high heat and acid react to the natural pectin in fruit – which, in turn, allows the fruit pulp to “jam up”. Granny used to put a lot more sugar in her jam as a means to set it. Now we are more conscious of sugar intake and rely on the natural pectin to create a set. The set is also dependent on when the fruit was picked: the fresher the fruit, the higher the pectin level. Don’t be disappointed if you get a softer set; it will still taste great.
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