COOK'S TIPS:

• There are a few golden rules for making jams, jellies and marmalades. Use dry, unblemished and not overripe fruit. Jam sugar is specified for one of these recipes – this is sugar with added citric acid and aids the setting of jam when using fruit with little natural setting agent (pectin), such as strawberries. For other recipes, you could experiment with unrefined sugars as they will add a subtly different taste.  You can find out more about sugars and their properties by visiting Billington's Sugar website.
  
  
• All equipment must be scrupulously clean. First of all your jars and lids must be sterilised. If you have a dishwasher, put them through a high heat cycle (or wash and rinse them well in hot water) then place them on a baking tray and slide into a hot oven (gas mark 3/160˚C/fan 140˚C/325˚F) for 10-15 mins. Keep them warm until you pour in the jam. Always seal jams etc while hot.
  
  
• Use as little water as possible and cover the fruit with a tightly fitting lid. Skim the scum frequently while the jam is boiling or add a small knob of butter to disperse it.
  
  
• To test for a good set put a few saucers into the freezer before you start to cook the jam. When it has been boiling rapidly for 15-20 mins or so, take a saucer from the freezer and drop a small spoonful of jam on to it.
  
  
• Allow it to cool for a minute then push your finger through the jam – if it wrinkles it’s ready; if not, boil for a few more minutes. Continue testing until a set has been reached.

Always remove the jam from the heat while you’re testing so that if it’s ready you won’t overcook it.

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