General Rules and Observations for Making Jam

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Published 2019

Use heavy pots for cooking jam.
Handle cooking jams with a wooden spoon.
Let jam cook gently. Stir it carefully and frequently to prevent the fruit from sticking to the bottom of the pot.
Skimming off the scum is important; otherwise, jam will develop a cloudy syrup.
To test for setting, put a drop of syrup on a dry cold dish, and tilt it. If the drop does not go flat, and keeps its domed shape, the jam is ready.
For sour fruits, use 2 cups (16oz/450g) granulated sugar for each pound (450g) of fruit and ½ cup (125ml) of liquid.
For less acid fruits, use 1½ cups (12oz/340g) sugar for each pound (450g) of fruit and ½ cup (125ml) of liquid.
For fruits high in moisture, like strawberries and pumpkin, follow the same ratio of sugar per pound (450g) of fruit, but do not use any liquid. Just arrange the fruit in layers with sugar.
Add lemon juice 5 minutes before jam is done.

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