All posts tagged: traditional jam

Jamming to the Rhythm of Summer

    For anyone tempted to try jam this year here are some handy tips on how to optimise flavour, colour and nutrition. Most jam or jelly recipes call for 1 kg of sugar with added pectin to 1 kg of fruit and to boil the fruit for as long as it takes to make the jam set – anywhere from five to fifteen minutes. Conventional jam orthodoxy still holds that the high sugar content is essential to prevent spoilage and to help set the jam. Whilst it is true that 1 kg of sugar to 1 kg of fruit will prevent the jam from spoiling by binding the free moisture in the fruit there are, in fact, other ways of preserving jams that will keep the jam fresh in the pantry or cellar for at least a year. It is also true that 1 kg of sugar to 1 kg of fruit will help the jam to set without the aid of pectin. However, the long boil (up to fifteen minutes) obliterates some of the fruit’s nutritional …