Making Jam & Jelly at Home

Introduction & Equipment

Val's Strawberry Conserve Recipe

Jam making, along with jellies, marmalades, curds and conserves, are a very popular form of fruit preservation. The name, by all accounts, arises from the “jamming” or bruising together of the fruit and sugar.

Jams are extremely versatile and have many uses. As well as accompanying bread and butter, they can be used in home-made scones, pancakes, fillings for sponge cakes, biscuits, steamed puddings, baked puddings, trifles and ice-cream to name a few.

Home made preserves make wonderful presents, especially if you take care with the covers and labels to make them look attractive.

Equipment required for making your own Jams & Jellies:

Although you can improvise, if you intend to make a lot of jam then it's worth getting the right equipment.

Preserving Pan

Although small quantities of jam can be made in a heavy-based saucepan or a pressure cooker, without the lid, it is worth investing in a good quality thick based, stainless steel preserving pan. A good quality pan will cost a bit but they do last a lifetime. Our preserving pan is now 25 years old and still going strong.

Jars

Any type of glass jar may be used for storing the jam providing is it un-chipped, thoroughly cleaned and sterilized, dry and hot. Wet jars will cause the jam to go mouldy. If hot jam is poured into cold jars the jars may crack. To sterilize the washed jars just before filling, put into a cool oven, Gas Mark 1 (140°C/275°F), for a few minutes.

Sugar Thermometer

Useful if large quantities of jam are being made as it is the most accurate way to test that setting point has been reached. Sugar thermometers need not be expensive.

Lids and/or Covers

Plastic coated twist top lids or cellophane covers tied on with fine string are fine. Rubber bands tend to perish during storage so are not advised.

Wax circles

Immediately after the jars are filled they should be wiped clean and a wax circle with the waxed side down put on the top of the jam before the lid is screwed on. The wax circle should be absolutely flat on the surface of the jam to prevent mould.

Labels

For the front of the jars to identify the fruit used and the date made. As I said at the start, an attractive label will turn a humble jar of jam into a wonderful gift.

The preserve labels from the allotment shop are ideal but you can make your own designs quite cheaply by buying some blank labels from a stationery store and either hand decorating or using a dtp program on your computer.

Scales

Preferably with both metric and imperial measurements. There's a good range of measuring equipment and scales avaiilable in the shop.

Heatproof jug or wide necked stainless steel funnel

A heatproof glass, stainless steel or enamel jug is useful for pouring the jam into the jars. Alternatively a wide necked stainless steel funnel can be used like this easy-fill jam funnel.

Spoons

A long-handled wooden spoon for stirring the jam and a perforated stainless steel spoon for removing scum and stones.