14
PRESERVING
1. Do not use a pan that overlaps the perimeter of the hob
trim.
2. To allow for a full rolling boil, the pan should be no more
than one third full when all the ingredients have been
added. It is better to use two pans rather than overfill
one, or use half quantities.
3. Use firm fruit or vegetables and wash well before using.
4. Preserving sugar gives clear jam, however granulated
sugar is cheaper and gives equally good flavour.
5. Crystallization may be caused if sugar is not comple-
tely dissolved before bringing jam to the boil. Over
boiling will affect the flavour, setting properties and
colour of the jam.
6. To test jam for setting:
If a jam thermometer is available, boil jam to 104°C.
Marmalade should be boiled to 106°C. If a thermo-
meter is not available, remove pan from heat, place
sample of jam on a cold dish and cool quickly (i.e. in
a freezer or frozen food storage compartment of a
refrigerator). When cold, it will crinkle and hold the
mark of a finger run through, if it is ready.
7. The scum should be removed as soon as possible
after setting, but marmalade should be allowed to cool
before potting to prevent the peel rising.
8. Remove soilage from sugar solutions on ceramic
glass hobs before the syrup has set otherwise
subsequent damage of the glass ceramic surface will
occur.
