Making Jams & Jellies

Val’s been busy  writing up about making jams and jellies, which turned into a three part series in the Allotment Foods section of the site.

We’ve got a few recipes on the site for jams and I can tell you her strawberry conserve is absolutely wonderful, which is why there is only half a jar left for me to photograph.

The first article, Jam, Jelly & Preserves Introduction & Equipment covers the equipment you need to male your own jams at home with links to some of the products in the cookware part of the allotment shop.

The second part, Jam, Jelly & Preserves Ingredients explains about pectin, which is needed to get the jam to set. There’s a chart showing which fruits are rich in pectin, those that are poor in pectin etc. and a recipe for pectin stock so you don’t need to buy it.

The final part is Jam, Jelly & Preserves Methods for Making at Home and runs over the different methods of making jam including in a microwave. Making jam in a microwave is great if you want to make a small quantity although I think you’ll want more when you taste the difference between home made jam and store bought jam.

There’s also advice on making low sugar jam in this section.