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Digital Subscriptions > delicious. Magazine > July 2018 > THIS MONTH IN THE delicious. KITCHEN…


While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. What can you do with tomatoes that are past their best? How do you make pastry in summer? How can you make tofu more interesting? Who has a good barbecue sauce recipe? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.

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.



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About delicious. Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.