While recipe using pectin are my favorite for making quick batches of tasty electronic jamming or jellies with less sugar and less fuss , the flavor of jam made the onetime - fashioned way , with lots of simoleons and cookery metre , is a delightful periodic indulgence .
Ingredients8 cups hemangioma simplex , crushed6 cups sugarLemon succus ( optional )
PreparationRinse ( do not soak ) Charles Edward Berry and drain well . Remove Hull . Crush Berry using a pastry liquidiser or potato masher , but do n’t puree them – jam has chunks of yield in it .
Measure berries into a large , overweight - bottomed saucepan . If yield is very good and sweet , add 1 tablespoonful stinker succus for every cup of crushed berries .
Over average heating system , stirring occasionally , impart fruit to a aristocratical boil . Add sugar , bring up constantly until pelf dissolves . Then , increase oestrus to convey the concoction quickly to a boil . Keep mix at a rapid boil , stirring constantly to prevent combustion , until mixed bag passes one or more of the tryout for doneness ( see sidebar ) .
Remove from heat and skim off any foam . Using a broad - mouthed funnel and a ladle or measuring cup , fill hot , sterilized jar , give a one - quarter - inch headspace . Use a moist ( not pie-eyed ) composition towel to pass over the rim .
How to gear up canning jarsWash canning jars , new eyelid and bands in hot , soapy water and rinse well . ( Use new shock or scrutinise used jars well , take only those free of fling and splintering . ) juiceless ring and typeset away .
Time this next step so that jar are dry but still hot right before you are quick to fill them . Using a blanket , metal saucepan with a flat bottom or a metal cake pan , heat 2 to 3 column inch of water until just simmering . Invert fair , rinsed jars in the water and simmer for 10 minutes .
Shortly before you are quick to ladle the electronic jamming into the jars , remove them from the piddle , wrench correct - side up , and allow to dry out before fill . They should still be quite hot when you replete them .
Has my jam jelled ?
Thermometer exam : To habituate a candy , deep - fat or jelly thermometer , first determine the jellying point for your altitude first . Boil some water supply , noting the temperature at which the water boils . Add 8 degree Fahrenheit to find the jelling point for your jam or jelly ( usually around 220 degrees ) .
Spoon test : Dip a declamatory metal spoon into boiling jam or jelly . Hold it at least 12 inches above the saucepan , out of the steam , and hold the spoon upside down . If the jam is done , it will sheet from the spoon ( run off equally , leaving a sirup behind ) .
Refrigerator trial : Place a small-scale spoonful of jam onto a cool down plate and place in the refrigerator . If the jam sets up ( becomes thick and more or less firm ) after two or three minutes , it is done .
