Jam & Marmalade
General notes on Fruit and
Methods by Ted
Fruit must be dry, fresh, sound and just ripe. Wash it if necessary but drain and dry well.
Mixed fruits may be used as an economy, and also in order to obtain the “set” which depends on the amount of “pectin” present in the fruit, or mixture. The correct amount of “pectin” with the correct proportion of sugar is necessary for good results in making jams and marmalades.
The addition of lemon juice, citric or tartaric acid is necessary in acid-deficient fruits.
Fruits, which are deficient in “pectin” and/or acid, are:
Strawberries
Blackberries
Marrow (although this is a vegetable it is used in jam making)
Rhubarb
Some types of Cherries and Pears
Fruits, which are rich in “pectin” and/or acid, are:
Cooking Apples (Bramley’s)
Gooseberries
Red & Black Currants
Lemons & Limes
Damsons & Plums
Apple and Lemon juice are suitable additions to the fruit mixture, as they do not cover the flavour of the original fruit, which requires additional “pectin” or acid.
Pectin Test: Stew a small amount of fruit with enough water to prevent burning. Take a Teaspoon of this pulp and add it to 3 teaspoons of Methylated Spirits. If the pectin content is good the mixture will set to a firm jelly; if only moderate it will be slightly broken and if really deficient in “pectin” will be very broken and soft.
N.B. The Methylated Spirit should ideally be the non-purple variety. This is usually difficult to obtain since it needs a Customs & Excise Duty Certificate for its purchase. However, the purple type can be used although the results may not be as clear as when the “water white” Spirits are used.
Sugar: 1lb (450 gm) of sugar to 1lb (450 gm) fruit when the fruit, or mixed fruits are rich in “pectin”.
¾lb (350 gm) sugar to 1lb (450gm) fruit or fruit mixture when deficient in “pectin”
Water: With the exception of Blackcurrants, soft fruits do not require water. Hard fruits require ¼ pint (135 ml) to each 1lb (450 gm) of fruit.
Boiling: Use a special preserving pan or a large strong saucepan, preferably stainless steel or glazed steel. The acid in the fruit can attack aluminium. Use a wooden spoon to stir the mixture and only fill the pan two-thirds full.
To obtain good flavour and colour, the fruit should be cooked thoroughly before the sugar is added. This must then be dissolved before commencing to boil rapidly in the final stage. Boiling should not take more than 30 minutes, and sometimes takes less. However, the criterion is the test for set.
To Test for Set: Take a small spoonful of the jam, e.g. a mustard spoon, and put it on a cold plate. Leave until the jam mixture has gone cold. If the jam is ready, it will form a soft jelly with a wrinkled surface. If not then it requires boiling for a further period of time. Draw the pan off the heat to prevent over boiling during this test.
Jars or Containers: Use clean hot jars with either a screw top lid or a Kilner Jar fixing. Use a small jug for pouring the jam into the hot jars. Success in jam making depends upon keeping air out of the sealed product. Speedy exclusion of air is necessary.
Some people prefer to use waxed discs, parchment or cellophane paper, which has been damped, using either string or rubber bands to tying the paper seal down. If using these it is necessary to press the inner waxed disc firmly down on the jam surface before placing the second cover over the jar mouth. The heat from the jam causes the damp parchment or cellophane to become taut on drying.
 |
 |