Page 340 - YC Cooking School

The ratio for jams

Usually, a good starting point is to use equal weights of fruit and sugar and then adjust the
ratio according to your preference. Fruit like apples, citrus fruit and plums are naturally high
in pectin so jams made from these require less sugar to thicken up and set.

A slow simmer is what you’re after

The sugar needs to melt and slowly dissolve, so start with a slow simmer on a low heat.
You’ll then need to increase the heat so that the jam bubbles vigorously and reaches a
temperature of 105 °C.

Testing for doneness

At 105 °C, the acid and pectin in the fruit react with the sugar and the jam should then set
on cooling. A sugar thermometer is the best way to test for doneness. If you don’t have one
of these, you can use this nifty cold-plate test: Pour a teaspoon of the mixture onto a plate
that has been in the freezer for at least 20 minutes. If the jam hardens as it hits the plate or
'folds' and wrinkles when pushed gently with your finger, it is ready.

How to sterilise jam jars
Sterilise jam jars by washing them in hot soapy water and placing them upright in a 140 °C
oven with their lids off for 15-20 minutes. The jam jars should not touch each other. Make
sure you also sterilise the lids by placing them in a pot of boiling water for at least 10
minutes. Use tongs to remove the jars and lids from the hot water and oven. You could also
sterilise jars and their lids by running them through the glass cycle on your dishwasher.
Once you’ve done this, it’s safe to add the jam – just make sure you allow the jam and the
jars to cool completely first, otherwise the jars could shatter.

Other delightful uses for jams

Jam is a favourite kitchen staple, and it's glory stretches far and wide. Here are just a few

ideas for using jam to add prettiness and punch to everyday dishes:

1. Dolloped onto fresh scones.

2. Mixed into homemade cocktails.

3. Whip up a simple raw oat and yoghurt breakfast parfait: Mix 1 tbsp of jam per person
(loosened with 1-2 tsp hot water) through 3-4 tbsp Greek yoghurt, 1-2 tbsp raw oats, a
handful each of dried fruit and nuts of your choice, or use chopped fresh fruit, and a few
mint leaves.

4. Loosen a little jam with hot water to make a quick coulis for serving over ice cream,
American-style pancakes, waffles or little fruit tarts or pastries.
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