Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Summer is the best time for jam-making – there are so many soft fruits to choose from. For good jams and jellies the fruit used should be sound and slightly under-ripe. Over-ripe fruit does not make good jam. Some fruits have a better pectin level than others; fruits like black-currants, green gooseberries and redcurrants are excellent to combine with other fruits. Green gooseberries make delicious jam with strawberries, redcurrants with raspberries and blackcurrants with rhubarb.

Choice of sugar Choose preserving crystals or granulated sugar for best results and least scum on the jam. Brown sugar is not recommended; it alters the flavour and colour of the finished jam and produces quantities of scum on the surface.