{"id":451,"date":"2012-05-20T17:01:01","date_gmt":"2012-05-20T16:01:01","guid":{"rendered":"https:\/\/www.boxtedberries.com\/?p=339"},"modified":"2012-05-20T17:01:01","modified_gmt":"2012-05-20T16:01:01","slug":"making-jam","status":"publish","type":"post","link":"https:\/\/boxtedberries.com\/making-jam\/","title":{"rendered":"Homemade jam"},"content":{"rendered":"

There is nothing to beat homemade jam! It wins hands down on flavour, texture, and scoring brownie points with friends and family.<\/h2>\n

You can avoid the traditional preserving pan if you have a large saucepan. The pan needs to be large enough to contain the rising liquid when it comes to a ‘rolling boil’.<\/p>\n

Jam changes in the pan when it has reached setting point: it becomes much thicker and starts spitting. To test if the jam has set, put a small amount on to a cold plate and a skin should form.<\/p>\n

Try out combinations of fruit to find your favourite. Blackcurrant and gooseberry jam are two of the most economical to make as the fruit is diluted down with water.<\/p>\n

Jam will keep for up to a year if stored in a cool, dark place. Once opened, keep in the fridge or a cool larder and use within a few weeks.<\/p>\n

[hr]<\/p>\n

\"Strawberries\"<\/a><\/p>\n

Strawberry jam<\/h3>\n

We recommend using jam sugar to make strawberry jam – it’s easy to use and usually has the best results. Jam sugar can be used with both fresh and frozen fruit, and is available from supermarkets all the year round.<\/p>\n

There was a shortage of jam sugar in 2020, so we tried using food-grade citric acid on recommendation from a decades-old Good Housekeeping jam cook book. Worked wonders.<\/p>\n