Homemade jams are a perfect way to use up seasonal fruits, with endless flavour combinations its time to get creative in the kitchen! We've put together our top tips to help you make faultless jams every time.
Choosing the right fruit - seasonal fruit which are rich in flavour are the perfect choice for making your jam, ensure that the fruit are not damanged or over ripe.
Use the right pan - choose a wide pan with a heavy base to allow your fruit to cook evenly.
Choose the right sugar - for fruits with low pectin levels such as strawberry, raspberry and rhubarb use a jam sugar. For fruits with high pectin levels like plums, blackberries and apples use granulated sugar.
Invest in a good jam thermometer - a jam thermometer will ensure that your jam reaches the correct boiling point which is essential in the jam setting.
Sterilizing your jars - ensure your jars are nice and clean, wash in hot soapy water and put in the oven for 20-30 minutes to ensure they are dried and sterilized.
Check your setting point - place a saucer into your freezer while the jam is bubbling away. When the jam looks ready check if it has reached its setting point by placing 1 tsp onto the sauce, leave for a minute then press your finger into the mixture, if it wrinkles its ready. If not leave your jam bubbling for longer and recheck your setting point.
Skimming the scum - caused by trapped air in your jam, don't forget to skim this off before you pour your jam into jars.