Instructions: Preserving sugar produces less scum dissolves easily and produces sparkling clear jellies and jams. (Jam sugar is used for fruits with low pectin and acid level.)

Pectin makes jam set when fruit is heated with sugar. However many summer fruits are low in natural pectin so if your jam is not setting add extra lemon juice. Alternatively use an artificial pectin which helps extract the maximum pectin.

Setting point:
When jam reaches setting point its ready to pot. There are two good ways of testing this stage: I. Spoon a little jam on to a chilled plate then chill for 1 to 2 minutes. If it crinkles when you run your finger through it setting point has been reached 2. Use a jam thermometer when it reaches at least 104C /230F the jam is at setting point.

Potting tips:
Before use wash jars in hot water drain then leave to dry in the simmering oven. Boil the lids. Alternatively a fast wash in the dishwasher is ideal.

Always pour hot jam into warm jars.

Always fill to the rim to allow for shrinkage on cooling.

Cover with waxed discs waxed side down and dampened Cellophane covers dampened side up.

For longer term storage cover with screw on lids too.

For best results store jams in a cool dark place.

aga tips:
Where possible cook in the ovens rather than on top to save heat. This is possible in the early stages of cooking fruits or vegetables. Chutneys can be reduced in the roasting oven.

Heat sugar in the simmering oven to reduce the time required for dissolving.

When using other recipes which specify boil the fruit pulp down until reduced by half try halving the quantity of water and then cooking the fruit with the lid on in the aga ovens.

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