Harvest Time Hints
- Jams and jellies need pectin to set. To test to see if a fruit has sufficient pectin, cook a small portion in a little water. When soft, take one teaspoon of the juice and combine with one tablespoon of methylated spirits. Gently swirl and leave for a minute. If there is plenty of pectin, a transparent clot is formed. If the pectin content is average, the clot will be less firm and may break in several places. A very broken clot indicates very little pectin in the fruit. Adding a fruit rich in pectin eg tart apples, or commercial pectin, could solve the problem.
- Choose firm but ripe fruit for preserves.
- Testing for the setting point: the most reliable is by using a good jam thermometer. Most preserves set at 104°C. The simplest method is the plate test — at the end of cooking put a spoonful of the jam on a plate and leave to cool slightly. If a skin is formed which wrinkles when the plate is tilted, the preserve will set on cooling. If not, cook for a few minutes extra and test again.