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It is better to use two pans rather than
overfill one, or use half quantities.
3. What to use
Use firm fruit or vegetables and wash
well before using.
4. Types of sugar
Preserving sugar gives clear jam,
however granulated sugar is cheaper
and gives equally good flavour.
5. Crystallization
Crystallization may be caused if sugar
is not completely dissolved before
bringing the jam to the boil. Over
boiling will affect the flavour, setting
properties and colour of the jam.
6. To test jam for setting.
If a jam thermometer is available, boil
the jam to 140˚C. Marmalade should be
boiled to 106˚C.
If no thermometer is available, remove
the pan from the heat, place a sample of
jam on a cold dish and cool quickly (i.e.
in a freezer or frozen food compartment
of a refrigerator). When cold, and if it is
ready, it should crinkle and hold the
mark of a finger run through it.
7.
The scum should be removed as soon as
possible after setting, but marmalade
should be allowed to cool before
decanting into jars to prevent the peel
rising.