Food For Thought MAKING JAM

Press, Volume CV, Issue 30952, 7 January 1966, Page 2

Food For Thought MAKING JAM

(By

ALAN TREMAIN)

I have had quite a number of inquiries about jams and preserves. Here are some tried and tested hints and recipes. GENERAL HINTS

Use firm, ripe, fresh fruit. Simmer the fruit until tender before adding the sugar. It is important always to use the correct proportions Overboiling after the sugar has been added will give a dark, sticky result. Pot in clean, warm jars. Place waxed circles over the jam immediately it is potted. Seal with transparent tops when cold and store in a cool. dry. dark and airy cupboard. BASIC EQUIPMENT

A large pan or preserving pan of stainless steel, copper, or aluminium with a thick base. Enamelled pans can be used but must be in good condition. A long-handled wooden spoon. A wooden board, or pad of newspaper on heat resistant table top. Kitchen scales. Jars or bottles in perfect condition. Waxed paper circles and transparent covers, and elastic bands or fine string. SETTING TEST

It is wise to test for set of jam or jelly after boiling rapidly for only five minutes after the sugar has been added and then at frequent intervals—normally it should not take longer than 20 minutes.

Cold plate test: The surface of a teaspoon of jam cooled on a cold plate should crinkle when pushed with a finger. Do not allow the jam to continue to boil while you do this test or the setting point may be missed and the jam may then set too firmly.

PLUM JAM Ingredients: 61b of plums 61b of sugar i to 1 pint of water A knob of butter. Method: Remove the stalks, then wash the plums thoroughly. Cut in half with a sharp knife and remove the stones. Put the fruit and the water—less water if the fruit is juicy—into a preserving pan and simmer gently until tender and considerably reduced in size. Add the sugar and stir until it has dissolved. Then bring to the boil. Add the knob of butter and boil till the setting point is reached. Remove the scum with a metal spoon dipped in boiling water. Cool slightly and stir well with a wooden spoon. Pour into warm, clean jars. Cover with wax circles, seal, and label. This makes about 101 b of jam.

BLACKBERRY JAM Ingredients: 61b of blackberries 61b of granulated sugar 2-4 tablespoons of strained lemon juice 1 pint of water.

Method: Pick over the fruit, removing any over-ripe or damaged berries, and wash thoroughly. Place in a preserving pan with the water and lemon juice. Bring to the boil and simmer gently until the fruit is cooked and well softened. Add the sugar and stir till dissolved. Bring to the boil and boil rapidly till the setting point is reached. Allow to stand for five minutes, then pot in the usual way and label. This makes about 101 b of jam.