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Jam - Jam Basics

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

© Provided by DKBooks

Cold Plate Test Put a little of the jam on a chilled plate and let cool, then push it gently. If the surface wrinkles, the jam is set. If not, boil a minute longer and retest.

© Provided by DKBooks

Flake Test Hold some jam on a wooden spoon above a bowl for a few seconds, then tilt the spoon. The jam should fall off in flakes. If not, boil a minute longer and retest.

Photo: Cold Plate Test Put a little of the jam on a chilled plate and let cool, then push it gently. If the surface wrinkles, the jam is set. If not, boil a minute longer and retest. © Provided by DKBooks Cold Plate Test Put a little of the jam on a chilled plate and let cool, then push it gently. If the surface wrinkles, the jam is set. If not, boil a minute longer and retest.

Photo: Flake Test Hold some jam on a wooden spoon above a bowl for a few seconds, then tilt the spoon. The jam should fall off in flakes. If not, boil a minute longer and retest. © Provided by DKBooks Flake Test Hold some jam on a wooden spoon above a bowl for a few seconds, then tilt the spoon. The jam should fall off in flakes. If not, boil a minute longer and retest.

Jam Basics

How to make jam

Prepare fruit The first step to making any homemade jam is preparing the fruit. To make the Strawberry Jam begin by hulling the strawberries. Other fruits, such as apricots, plums, cherries, and nectarines should be pitted first.

Add sugar Put your fruit in the pan, then add all the sugar at once and stir with a wooden spoon over a low heat until it completely dissolves. Bring to a rolling boil. When you think the sugar has dissolved, swirl the spoon in the mixture and check on the back of the spoon that no crystals are visible. If the sugar isn’t completely dissolved at this point, the jam will be grainy.

Skim the surface After testing for a set, keep the pan off the heat and use a large metal spoon to remove any scum from the surface. The jam is now ready to be poured into dry, warm sterilized jars. Leave the jars to cool, then label and date. Jams with an air-tight seal will keep for up to a year in a cool, dark place. They should then be refrigerated after opening.

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