PRESERVING
1.DO NOT use a pan that overlaps the perimeter of the hob trim.
2.To allow for a full rolling boil, the pan should be no more than one third full when all the ingredients have been added. It is better to use two pans rather than overfill one, or use half quantities.
3.Use firm fruit or vegetables and wash well before using.
4.Preserving sugar gives clear jam, however granulated sugar is cheaper and gives equally good flavour.
5.Crystallization may be caused if sugar is not completely dissolved before bringing jam to the boil. Over boiling will affect the flavour, setting properties and colour of the jam.
6.To test jam for setting:
If a jam thermometer is available, boil jam to 104°C. Marmalade should be boiled to 106°C.
If a thermometer is not available, remove pan from heat, place sample of jam on a cold dish and cool quickly (i.e. in a freezer or frozen food storage compartment of a refrigerator). When cold, it will crinkle and hold the mark of a finger run through it, if it is at setting point.
7.The scum should be removed as soon as possible from the surface of the preserve after setting point has been reached. Marmalade should be allowed to cool before potting to prevent the peel rising.
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