Jam Making Tips
Preserving
Helpful Tip: Use Chelsea Jam Setting Sugar to make jam in a
third of the time.
- Fresh fruit is best but Chelsea Jam Setting Sugar also works with
defrosted frozen fruit.
- Always use a heavy based 6 litre pot with room for bubbling and
a wooden spoon.
- Ensure Jam Setting Sugar has completely dissolved in the pot
with fruit, before boiling.
- Stick to the recommended 4 minute full boil and never boil for
longer unless the test for ‘set’ fails. See Easy Orange
Jam Recipe
Bottling
- Ensure jars and caps are properly sterilised (See Jam Making Tool Kit )
- Always pour hot jams into hot jars.
- Always fill to rim of jar, to allow for shrinking.
- Store jams in a cool, dry place where they will keep for up to
12 months.
- After opening, store jams in a fridge where they will keep for
approx. 3 months.
Jellies and Fruit Pastes with Chelsea Jam Setting Sugar
- 1 litre of pure fruit juice can be used instead of 1kg of fruit to
make jellies.
- Use only cloudy juice (i.e. apple, pear), as clear juice will
not set.
- Use the same recipe as printed on the Chelsea Jam Setting Sugar
packaging.
- To make pastes, substitute fruit with fruit puree (use a food
processor or blender).
- Suitable fruits include; apples, pears, guavas, pineapples,
kiwi fruit, mangoes and quince.
Mixed Fruit Jams
- Create your own interesting new combinations including:
- apple and raspberry
- rhubarb and ginger
- tropical mango and pineapple
- Ensure you use the equivalent of 1kg clean fruit per batch
of jam.
- To combine harder fruit with a softer fruit (such as apple and
raspberry) mix the harder fruit in your food processor until a smooth
paste forms, then add soft fruit and blend together.