| Jam is a preserve made from fruit stewed with | | | | Bring the jam back to a boil and boil carefully for |
| sugar. There are many methods for making jam, | | | | two minutes, watching that the jam does not boil |
| good old fashioned ways and, also, modern ways. | | | | over. Ladle the jam into canning jars and screw |
| The basics are simple; making jam is easy. | | | | on a lid. |
| General idea behind jam was to preserve fruit | | | | Tips: |
| through winter months so families could have | | | | A really old fashioned way - Apple peels |
| access to vitamin C where other fruit was | | | | (skins) contain a lot of pectin. If you can't find |
| unavailable. | | | | pectin, bunch of apples are way to go. Peel the |
| To make jam a substance called pectin is required | | | | apples and save the peels in a saucepan. Cover |
| and just about any fruit will work; strawberries, | | | | them with water and boil gently for 15-20 |
| blackberries, peaches, apples, blueberries, or pick | | | | minutes. Once the pectin has been extracted, |
| your favourite. | | | | drain the liquid off with a strainer and throw out |
| Start with washing, peeling and seeding the fruit | | | | the peels. Use the liquid as your pectin in your jam |
| of your choice. About two pints of raw fruit is | | | | adventure. |
| enough to make a small quantity of jam. Cut the | | | | Boil the empty jars and lids before filling them |
| fruit up into small chunks, then put it in a cooking | | | | in with the hot jam. Turn jars upside down. |
| pan with a bit of water, just about to cover the | | | | Turning them upside down during first 24 hours |
| bottom of the pan, and cook slowly until tender. | | | | ensures air-tightness. |
| Add pectin before reaching boiling point and | | | | Rose hips and/or nuts can be added to a jam |
| continue to simmer gently for a few minutes. | | | | mix. |
| Once your fruit and pectin mix comes to a boil, | | | | Take a walk and explore hedgerows for |
| reduce the heat and add the sugar. Normally, with | | | | more wild fruit ideas. |
| regular pectin this is about four cups per two pints | | | | The best time to make jams is in the |
| of fruit. Low sugar pectin works with two cups | | | | autumn when the fruit is ripe. |
| sugar per two pints (or 40 ounces). | | | | |