The art of preserving is on the comeback trail. With just a few simple ingredients and armed with the right know-how, you can create your own beautiful bespoke jams at home.
Prep and Cook 40 mins | Makes 6 cups
50 g packet Jam Setta (or pectin), available at Amazon, Bake King and Phoon Huat
1. Preheat oven to 150 C (130 C fanforced). Spread the sugar in a large baking dish to a maximum depth of 2.5 cm. Place the sugar in the oven for about 10 mins, stirring it a couple of times, so it warms evenly.
2. Meanwhile, combine berries and juice in a large saucepan; bring to boil. Reduce heat to medium. Then, cook, uncovered, for about 10 mins or until berries have softened and are tender.
3. Add warm sugar and Jam Setta to the berry mixture. Boil, uncovered, for about 20 mins or until jam jells when tested.
4. Pour hot jam into hot, sterilised jars; seal immediately. Label and date jars when cold.
Prep and Cook 40 mins | Makes 4 cups
50 g packet Jam Setta (or pectin), available at Amazon, Bake King and Phoon Huat
1. Preheat oven to 150 C (130 C fanforced). Spread the sugar in a large baking dish to a maximum depth of 3.5 cm. Place the sugar in the oven for about 10 mins, stirring it a couple of times, so it warms evenly.
2. Meanwhile, cut each unpeeled fig into eight wedges. Combine figs and juices in a large saucepan; bring to boil. Reduce heat to medium. Cook, uncovered, for about 10 mins, or until figs have softened and are tender.
3. Add warm sugar and Jam Setta to fig mixture. Boil uncovered, for about 10 to 20 mins, stirring occasionally, or until jam jells.
Jam-Making Tips
THE PAN Choose a pan made from heavy aluminium, enamel or stainless steel. Don’t use copper or unsealed cast iron pans as the natural acids in fruit will damage the pan surfaces, spoiling the flavour of the preserve. As a guide to the size of the saucepan to use, the jam mixture should not be more than 5 cm deep after all the ingredients have been added to the pan, as the mixture will bubble up while cooking.
JARS The jars must be glass and have no chips or cracks, and the lids must be tightfitting. Three methods of sterilising jars:
● Through hottest cycle in the dishwasher
● Place jars in a large boiler and cover with cold water. Bring water to the boil over high heat and boil for 20 mins.
● Stand clean jars upright, without touching, on an oven tray. Place on lowest shelf in the oven. Turn oven to 100 C (80 C fan-forced) and leave jars to heat through for 20 mins.
SUGAR This is the ingredient that, when combined with an acid, preserves the fruit. Coarser sugar will result in a clearer jam. Warming sugar enables it to be dissolved more quickly. Brush the grains that stick to the side of the pan with a pastry brush that has been dipped in cold water.
THE FRUIT Choose perfect, just ripe fruit. Wash and dry the fruit.
PECTIN This is a natural water-soluble substance found in fruits and vegetables in varying levels. When pectin is combined with sugar and acid, it develops thickening properties similar to gelatine. Berries and figs are low in pectin, hence the addition of Jam Setta (pectin). Alternatively, combine with fruits that are high in pectin, such as tart apples or quince.
JELLING POINT The jelling point is probably the trickiest part of jam-making. That is why we have included a sachet of Jam Setta, to ensure good results. Methods used to test the jelling point are:
● Temperature: The jam should jell at room temperature when the mixture reaches 105 C on a candy thermometer.
● Wrinkle test: Place a saucer in the freezer until chilled. Drop a teaspoon of jam onto the saucer and place it back in the freezer to hasten the cooling process. Push the jam with your finger; if the skin wrinkles, the jam is ready. If not, return to the heat and boil again for a few minutes.
