7 expert jam-making tips
If you’re making Debbie Major’s soft set cherry conserve on p52, here are her tips for the perfect set
1 The sugar must be completely dissolved before you bring the mixture to the boil, otherwise the finished jam will have a tendency to crystallise and won’t set properly. It will stop sounding scratchy on the base of the pan once the sugar has dissolved.
2 Use a large wide-based pan so the jam comes to the boil quickly and has plenty of surface area. 3 Don’t make too large a quantity of jam in one go as it will take too long to come to the boil, which will destroy the fresh flavour of the fruit. Plus it won’t boil rapidly enough to produce a good set.
4 Don’t stir jam while it’s boiling as this cools the jam – you want it to reach setting point as quickly as possible.
5 As well as doing the classic wrinkle test, you can check for the setting point (105°C) using a digital probe thermometer.
6 Always take the pan off the heat when checking for the setting point or the jam may overcook. If it’s not ready, return to the heat and bubble again.
7 Don’t worry if your pan of jam looks like it has scum on top – it’s just tiny bubbles caused by rapid cooking. Don’t skim the scum off as you’ll end up losing some of your jam. If it doesn’t disappear after you’ve let the pan of jam stand for a bit, stir in a tiny knob of butter.
BARBECUE SAUCE
FOOD DIY
SQUISHY TOMATOES
DON’T THROW IT
Get rid of fruit with dark spots or mould, but those that are mushy and are leaking liquid can still be useful
PASTA SAUCE Start with a base of gently fried onion with crushed garlic, oregano and 1-2 bay leaves, then add the chopped tomatoes and cook until thick and rich.
SOUP Roast tomatoes with a splash of olive oil and balsamic until sweet and soft. Add to chopped red onion and garlic that’s been gently fried with basil and oregano. Whizz in a blender, adding enough good quality stock to get a soupy consistency.
BRUSCHETTA Roast tomatoes as for soup, adding garlic and thyme and/or oregano. Pile onto toast or bread with a scattering of basil and some creamy goat’s cheese.