GOLDEN RULES of MAKING JAM

1.    Avoid Boiling the jam too quickly to soften the fruit or too slowly after the sugar has been dissolved.
2.    Avoid using too much sugar, it will make the jam too syrupy and prevent a good set
3.    Avoid using too little sugar – this will result in a bad set and fruit will deteriorate during storage.
4.    Avoid allowing the jam to burn. Stir frequently in the initial stages.
5.    Avoid using high heat when adding the sugar. When adding sugar use on a low heat until dissolved completely. This prevents the sugar to crystallize during storage.
6.    Ensure you pan is large enough, as during cooking the jam boils quickly up the side of the pan.

Bottling

1.    Ensure jars and caps are properly sterilized
2.    Always pour hot jams into hot jars.
3.    Always fill to rim of jar, to allow for shrinking.
4.    Store jams in a cool, dry place where they will keep for up to 12 months.
5.    After opening, store jams in a fridge where they will keep for approx. 3 months.

Common Problems

FAILURE TO SET – Caused by in correct portions of sugar, pectin or acid. It can also be caused by incorrect cooking time- not having reached setting point. If the jam is still runny after bottling – empty back into the pan and reheat carefully, then re test for setting. Re sterilize the jars and lids again and re bottle. – Please remember before bottling to do the jam test – place some jam on a saucer, place into the fridge for a couple of minutes – if set skin will form on the top and slightly wrinkle.

HARD OR CHEWY – This is caused by over cooking, and going past the setting point. This problem cannot be solved.

MOULD ON TOP – This maybe caused by 3 things:
•    Using insufficient sugar
•    Inadequate cooking
•    Dampness in covering or storing

SUGARY ON TOP – This is due to 3 reasons:
•    Too much sugar used
•    Stores for too long
•    Sugar inadequately dissolved in cooking
Best to take off the layer of sugar and eat the jam quickly. The batch can be re cooked and re bottles but the quality of the jam will be affected.

FERMENTATION
The Jam will taste slightly acidic and there will be bubbles in it. Causes are:
•    Fruit starting to deterirate
•    Poorly cleaned jars or lids
•    Warm storage conditions
Dispose of Jam – it cannot be eaten.