Jam Making

Appears in
top 1000Mrs Beeton's All About Cookery
Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About
The fruits from which jams are made vary in their content of sugar, acid and pectin (a natural gum-like substance). All three of these make an essential contribution to the set and finished result. Generally speaking, fruits can be divided into three main categories:
  1. Fruits which are easy to make into a well set jam, e.g. apples, blackcurrants, damsons, gooseberries, plums, redcurrants.
  2. Fruits of medium setting quality, e.g. apricots, blackberries, raspberries and loganberries.
  3. Fruits of poor setting quality, e.g. cherries and strawberries.