Miele 6 560 300 Cookbook page 100

BO_0912_KB_052_108_GB_3K
Notes on preserving
Only use ripe, blemish-free fruit to
make jam. If freezing fruit to make into
jam, freeze it in quantities that are
suitable for jamming. Weigh all of the
ingredients carefully, and make sure
your utensils are scrupulously clean.
Do not change the quantity given for
the sugar. Use preserving sugar for fruit
with a high natural pectin content such
as plums, red and blackcurrants, goose-
berries, damsons and Seville oranges;
and jam sugar containing pectin for
fruit with a low natural pectin content
like strawberries, cherries, peaches,
apricots and rhubarb.
To test the setting point of jam, place
a few drops on a saucer and tip the
saucer a little. If the jam is very runny,
it needs to be cooked a little longer.
If it runs for 2–3 cm before solidifying,
it is ready. Use a large, high-sided
container to make jam, and only fill it
one third full. The contents will bubble
up during cooking, and can easily boil
over.
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You can sterilise your jars by filling
them a third full with water, and heating
them using microwave power until the
water is boiling, and a good amount of
steam has built up. Tip the water out
carefully, and fill the jars whilst still
hot.
If using screw-top jars, fill whilst the
jam is hot, screw the lids on tightly and
stand the jars upside down on their lids
for about 5 minutes. Then turn them
the right way up again.