How to Make Jam: Instructions on Making Pefect Jam & Jam Recipes

Learn how to make jam with our step-by-step instructions and try these delicious homemade recipes; strawberry jam, apricot jam... But often I am asked the question, "What is the difference between jelly, jam and marmalade?"

Jelly is made from fruit juice and is tender yet firm enough to hold its shape when turned out on a plate. It is usually clear and brightly coloured.

Jam is made from both fruit juice and pieces of fruit and does not hold its shape but spreads easily without running.

Marmalade is made from citrus fruits of any kind. The peel of the fruit is included and shredded.

Each of these will be discussed in turn, with jelly recipes and marmalade recipes found on the other pages. See the links below to take you there. You will find jam recipes below and easy instructions on how to make jam.

HOW TO MAKE JAM - GENERAL INSTRUCTIONS FOR PERFECT JAM MAKING

For the best results use fruit that is not overripe, but still firm. Fruit at this stage has the most natural pectin which is necessary to be present if you wish your jams, jellies and marmalade to set. Avoid cooking the fruit as this will further destroy the pectin.

There is a simple test to determine the amount of pectin in your fruit. You will need a tablespoon of methylated spirits in a glass. When you have cooked the fruit until it has softened, take a teaspoon of the juice and swirl it around in the glass with the methylated spirits. If the fruit has plenty of pectin, you will get a firm, jelly-like lump in the meths. If the pectin content is average, the lump will be less firm and it may even be broken. If the pectin is poor, the clot will be broken into tiny pieces. Fruit of low pectin content must have less sugar added to it, so you will get a smaller yield of jam. Strawberries are very low in natural pectin.

Some fruits are very low in acid and should either be cooked in combination with more acid fruits such as lemons, or have extra acid added to ensure a good set. Use citric or tartaric acid, added in small amounts, a teaspoon at a time, if the jam doesn't want to set. These fruits are naturally low in acid: Sweet apples, blackberries, figs, peaches, pears and persimmons.

HOW TO MAKE JAM - BASIC PROCEDURE

1. Wash and dry the fruit well and cut up if large, removing cores and stones if present.

2. Prepare the jars by first washing them in hot soapy water, rinse well and put them upside down on racks in a pre-heated oven at 130C for at least 30 minutes. This will sterilize the jars. Jars with plastic screw-type lids should be soaked in a solution of bleach and water. Shake them try before using.

3. Cook the fruit in a large, uncovered pot with the minimum of water until just softened. Check for the pectin content if you are unsure.

4. Measure the cooked pulp and add the appropriate amount of sugar.

5. Return the pan to a medium heat and stir until the sugar has dissolved. The turn up the heat, bringing the jam to a boil, and boil rapidly until setting point has been reached.

6. Skim off the froth or scum that forms while boiling and discard. Doing this will keep your jam clear. A little cooking oil added to the pan will also help get rid of the scum. After about 10 - 15 minutes of boiling, test for setting point.

To Test for Setting:

Remove the pan from the heat. Put a couple of spoonfuls of jam onto a cold plate. Let this sit for a few minutes to cool. Lightly draw your fingertip across the surface of the jam. If it has formed a thin skin which wrinkles when you touch it, your jam will set.

7. Pour the still hot jam into the clean, hot jars, leaving a 1/4 inch. Seal with plastic screw tops or dampened cellophane seals. Wipe the jam jars before storing and check that the lids are tight.

8. Store in your pantry for a maximum of 6 months.

1 kg cooking apples eg:Granny Smith

2/3 cup water

1/2 cup lemon juice

1 kg blackberries

2 kg sugar

Peel and core and slice the apples.

Put the apples into a large pot with the water and lemon juice and simmer for about 10 minutes or until tender.

Add the blackberries, and crush slightly. Add the sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.

Bring to a boil and boil rapidly until the setting point is reached.

Continue as in the Basic Procedure, Steps 6 & 7.

1 kg of apricots, washed and stones removed

1 kg sugar

A few apricot kernels (optional)

Take the prepared fruit and place in alternative layers with the sugar in a large pot.

Heat slowly and stir occasionally until all the sugar has dissolved.

Continue as in the Basic Procedure, Steps 6 & 7.

If a few apricot kernels are added to the jam the flavour is improved.

1 kg blackberries

1/2 cup water

1/2 teaspoon citric or tartaric acid

1 kg sugar

Pick over berries and discard any that are rotten and rinse

Place in a pot and gently crush some berries to extract the juice.

Cook over a slow heat with the water and citric or tartaric acid, stirring all the time.

Add the sugar and continue as for the Basic Procedure, Steps 5, 6, & 7

1 kg prepared fruit

About 1/2 - 1 1/4 cups water

1 kg sugar

Wash, dry, stone and cut peaches into halves. The removed stones should be placed into a muslin bag and tied off.

Put the fruit with the stones in the muslin back into a large pot and add 1/2 - 1 1/4 cups of water depending on the juiciness of the fruit.

Cook gently, stirring occasionally, until the fruit has softened.

Remove the muslin bag, add the sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.

1 kg prepared fruit

1/2 cup - 1 1/4 cup water

1 kg sugar

Wash, dry, stone and cut peaches into halves. The removed stones should be placed into a muslin bag and tied off.

Put the fruit with the stones in the muslin bag into a large pot and add 1/2 - 1 1/4 cups of water depending on the juiciness of the fruit.

Cook gently, stirring occasionally, until the fruit has softened.

Remove the muslin bag, add the sugar and continue as for the Basic Procedure, Steps 5, 6 & 7.

1 kg strawberries, washed, dried and hulled

juice of 1 lemon

1 kg sugar

Place prepared fruit and lemon juice (adding no water) into a pot and cook over a medium heat until fruit has softened. Stir often.

Weigh the pulp. It should weigh about 700g. If it is more reduce the amount by further cooking.

Add the sugar and continue as in the Basic Procedure, Steps 5, 6 & 7.

Let the fruit remain in the pot for at least 20 minutes before pouring into the jars. This will prevent the fruit from rising to the top.

We hope you enjoyed our jam recipes and instructions on how to make jam. If you have some of your own jam recipes you would like to share, please feel free to do so through My Best Recipes Page.