Jam-making is a challenging but incredibly rewarding hobby. The fruits of your labor will last long into the cold winter months when nary a berry can be found at the store. Our top tips and tools will turn even the most trepidatious beginner into an intrepid jam-maker. Read on to become a jamming pro!
Sterilize Your Jars Extremely Well
Should any bacteria make its way into your jars, the jam could go rancid before you’ve had a chance to eat it. To ensure no particles land on your clean jars while they’re drying, place them on a baking sheet in the oven.
Choose Your Fruit Wisely
Select fruit that is ripe but not too soft. Make your jam when your fruit is at its peak, as you’ll be able to capture the truest flavors and colors at this time. Fruit freshness will also affect how the final product thickens and sets.
Perform the Frozen Plate Test
After your jam has been boiling for several minutes and you’ve noticed its consistency start to firm up, drop a small spoonful onto a very cold plate. Wait a minute, then push your finger through the jam. Did it wrinkle up? If so, it’s ready for canning. If not, continue boiling and repeat this test again a few minutes later.
Cover Your Jam Before Storing
Once canned, top your jam with a wax disc. This will help prevent mold from forming within the can by creating an airtight seal between the lid and the jar top.
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