- Tue Nov 06, 2007 9:43 am
#311857
Char.
Easy Jam
Take 500g of Soft Fruit ( Strawberry, Raspberry, Cherry, Blackberrys etc all good) add 500g of Sugar, peel an Orange and put the peel in a cloth bag or leave it in big pieces. Cook for about 20 minutes trying to get a slow "rolling" boil. Gently take a spoon and place jam on a saucer and put outside for 5 minutes, if it goes a bit firm the Jam is ready. Sterilise your Jars by putting in an oven at about 100c for 10 minutes. Fill the Jars and either reuse a clean lid or some Cling firm, but do it when the jam is hot, allow to cool and store in a cool place. ( Remember to take the Orange peel out if you have left it in big bit, and the Bag )
Trouble with home made Jam is you end up boiling the crap out the fruit. Commercially Jam is made with steam heat and is kept below boiling point, with Natural fruit Pectin added to firm the Jam. Acidity affects the set also, and if the fruit is too sweet or sour then this can affect the set. A Ph of between 2.9 and 3.5 is desired really.
Most Jam needs a total sugar content of 64% or above to ensure it keeps and sets. ( this comes from the fruit and the Sugar)
Wasps do have a small role to play in Pollination of Plants, but unlike bees do not remove nectar and make honey ( which you could substitute for sugar in the above recipe but would you would have to add a bit more, and it would taste shit)