Pectin is the key ingredient when it comes to making jam… it’s what makes jam set. Pectin is a carbohydrate found in the cell walls of ripe fruit and it is what thickens the jam.
Some fruit has more pectin than others and prior to the availability of pectin additives, we traditionally mixed fruit high in pectin, such as apples and citrus, with low pectin fruit such as strawberries and raspberries to assist with the setting process.
With Chelsea jam setting sugar, the setting process is guaranteed as the sugar and pectin come all in one bag. How easy is that?
Ripe tender fruit is best for jam as pectin levels are at their peak. Keep your eye out for fruit that is being discounted or on special. It may be over ripe for eating but is often perfect for jam and kinder on the purse. Local weekend markets are another good source of reasonably priced seasonal fruit.
It helps to follow a few simple rules to ensure success:
- Use a heavy based pot
- Stir with a wooden spoon ensuring your sugar has dissolved before you start to boil your jam
- Remember to sterilise jars and tops properly and pour hot jam into the hot jars
- Fill the jars to just below the rim
- Store jams in a cool cupboard for up to 12 months
- Once opened, I like to store them in my refrigerator to avoid mould.
Try our delicious and easy to make Nectarine Jam!
