How To Make Jam - 2
from Italian Traditional Food

More Tips On How To Make Jam

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Continuing the article on how to make jam...

Reasons why jam may not keep well

There are several reasons why jam may not keep well.

1. Mildew may be caused by using wet, cold jars; covering them when neither hot nor cold; using insufficient sealing when covering, or by storing the jam in a damp place.

2. Crystallisation may be caused by using too much sugar; allowing the jam to boil before all the sugar has dissolved; stirring too much when boiling, or leaving the jam uncovered for too long.

3. Fermentation may be caused by insufficient boiling; using too little sugar, or storing in too warm a place.

Equipment for jam or jelly making

Preserving pans. The most important piece of equipment is, of course, the preserving pan which may be enamelled, of aluminium or copper. Copper pans should be tin-lined so that both jams and chutneys can be made in them ( the vinegar used in chutney draws a poisonous substance out of unlined copper). A large stewpan can be used for small batches of fruit or jelly.

Jam jars. You will also need glass jam jars. Small honey jars (4-8oz capacity) with screw-on tops are particularly suitable for special jellies, mint, etc.

Funnel. A jam, or filling, funnel, with a 4-5 inch top diameter and a 11/2-2 inch tube, is extremely useful for filling the jam or jelly into jars because it prevents any stickiness on the outside of the jars and eliminates the possibility of scalding yourself.

Spoons. You will also need several large wooden spoons, kept specifically for jam or chutney. Jam spoons have a wide bowl and come in different sizes. Spoons are available with a notch in the handle to catch on the side of the preserving pan so that the spoon does not slide into the jam.

Jam top sets. These are necessary for proper covering and labelling. Labels should clearly state the contents and date of making. This adds to the attractiveness of home-made jam or jelly.

Jelly bag. For jelly making you will need a flannel jelly bag and stand (or makeshift stand from an upturned stool or two chair backs), or a piece of linen, for straining the fruit.

Preserving sugar. It comes as large, slow-to-dissolve crystals. It is especially good for jam making, but it is expensive. Unless you require a very clear syrup, eg. in a strawberry conserve, ordinary granulated sugar may be substituted for preserving sugar and the resuklt will be just as good.

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