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PRESERVING
1. DO NOT use a pan that overlaps the perimeter of
the hob trim.
2. To allow for a full rolling boil, the pan should be no
more than one third full when all the ingredients
have been added. It is better to use two pans rather
than overfill one, or use half quantities.
3. Use firm fruit or vegetables and wash well before
using.
4. Preserving sugar gives clear jam, however
granulated sugar is cheaper and gives equally good
flavour.
5. Crystallization may be caused if sugar is not
completely dissolved before bringing 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 jam to 104°C.
Marmalade should be boiled to 106°C.
If a thermometer is not available, remove pan from
heat, place sample of jam on a cold dish and cool
quickly (i.e. in a freezer or frozen food storage
compartment of a refrigerator). When cold, it will
crinkle and hold the mark of a finger run through it,
if it is at setting point.
7. The scum should be removed as soon as possible
from the surface of the preserve after setting point
has been reached. Marmalade should be allowed to
cool before potting to prevent the peel rising.
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