How to Make Jams

The most important rule is to choose the fruit carefully to achieve the best colour and flavour. Never use fruit that you would not be happy to eat. Jams have so many uses and make such delightful gifts that it is worth making them in large quantities if you have enough fruit.

Equipment
Most of the tools you will need can be found in the average kitchen. However, if you intend making large quantities, year after year, you may find it is worth investing in some new equipment. This can be used for all kinds of preserves. Before you start, make sure you have the following essentials.

Preserving pan- The most useful piece of equipment is a preserving pan. A heavy-based saucepan will do for small amounts of fruit, but a good-quality preserving pan will hold larger quantities and, once bought, will last a lifetime. Pans made of heavy stainless steel are best. Tin-lined copper, unchipped enamel and Monel-metal (an alloy of several metals) can be used, but not iron or zinc pans. Copper or brass pans are suitable for most jams and jellies, but these metals are affected by acids, so they cannot be used for pickles and chutneys, which are made with vinegar. The pan should have a heavy base to prevent the contents from burning, a wide top for effective evaporation, and it should be deep enough to stop the fruit boiling over.

Bowls and basins- You will need containers to hold the prepared fruit. Earthenware, enamel or plastic are all suitable.

Sieves and strainers- Nylon sieves are preferable to metal.

Measuring jug- Ideally, this is made of heatproof glass, but enamel and stainless steel jugs are also useful. Plastic jugs should be used only for cool and non-acid liquids. Look for a jug with fine gradations to allow for accurate measuring.

Measuring cups and spoons- Cutlery spoons and cups vary, so a set of specially designed measuring cups and spoons is useful for accuracy.

Spoons- You will need a long-handled wooden spoon for stirring the cooking jam, and a slotted stainless steel spoon for removing scum from the surface.

Knives and peelers- Stainless steel blades will not discolour the flesh of the fruit. If you are working with large quantities of fruit, there are special tools available for coring apples and pears, removing the stones from cherries and pulping fruit for purées. These can save a lot of time.

Scales- After a preserving pan, accurate scales are the next most important tool in the jam-maker’s kit of equipment. Some preserving recipes specify tiny amounts – of spices, for example. You can buy scales for measuring minute quantities, but in most cases the exact amount is not critical. As a guide, a level standard teaspoon equals 5 ml or 2.5–3.5g of most ground spices. Always follow either the metric or the imperial measurements in a recipe, never a combination of the two, as the conversions are only ever approximate.

A wide-necked funnel- This makes it easy to fill jars without splashing. Special jam-jar fillers, in metal or heatproof glass, are designed so the jam can be scooped up without burning your fingers.