Step by Step Jam
Crush 1kg cleaned, low pectin fruit of your choice coarsely with a potato masher, fork or blender.
Place fruit and 1kg Chelsea Jam Setting Sugar (1kg = 1 pack) into a large heavy based pot.
Heat the mixture over low heat until the sugar is dissolved - do not allow to boil.
Add a knob of butter and increase the heat, bring to a full boil (a boil that cannot be stirred down).
Boil for 4 minutes only. Remove from the heat, skim off any foam and test for set. To test for set:
- Remove the pot from the heat.
- Put a small amount of jam on a chilled plate or saucer.
- Allow to cool.
- Gently drag a finger from the outside of sample towards the centre. If the surface wrinkles, the setting point has been reached.
- If this does not happen, return to boil and retest at 2 minute intervals.
Once you are happy with the set, bottle the jam in pre-sterilised jars immediately. Seal and clean jars after bottling.
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