Preserves Online: Preserves Or Jam

Thursday, 19 July 2012

Preserves Or Jam

Jam is made with whole fruit that is cooked down to release the pectin. Jelly is made with fruit juice that pectin is added to. While many canner's of today use pectin in jam, it is not traditional. Preserves use the whole fruit without breaking it up, and marmalade uses the zest and pulp, and the juice, however not the whole fruit. The whole fruit would result in a bitter product. Heat the oven to 350°F/180°C/Gas 4 - don't be tempted to heat the oven any higher or you may risk the glass breaking. Lay a double layer of newspaper on each oven shelf but not the floor of the oven. Arrange the jars on the shelf making sure the jars are not touching each other. Close the oven door and sterilize the jars for about 20 minutes. Using thick oven mitts, remove each jar from the oven as needed onto a heatproof mat or heat pad, making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.