Golden Rules for Success

  • This section contains checklists of hints and tips to help you to make perfect jams, marmalades, jellies, pickles and chutneys.
  • If you follow the checklists whilst making your preserves you are sure to elevate your preserving from average taste and texture to spectacular preserves, which will wow friends and family.
  • Checklist for jams and marmalades:
  • 1 - Always use fresh, dry and slightly under ripe fruit, only wash it if necessary and if you do have to wash make sure to dry it thoroughly.
  • 2 - At the start of your recipe we recommend to always simmer the fruit on its own before adding any sugar or other ingredients, this will draw out the pectin and allows the fruit to soften. If you are working with hard fruits then always add a little water to the pan during stewing, this will help to soften the fruit and skin. It is important to do this before adding sugar because once sugar is added the fruit/skins will not soften any further.
  • 3 - To prevent scum forming on the top of your jam add a knob of butter to your fruit at the same time as you add the sugar, we recommend 20 grams per 1 kilogram of fruit. Note: Scum is nothing sinister it is only air bubbles that are created during the cooking process, they will not ruin your jam/marmalade if they form. If you have chosen not to add butter to your preserve to prevent scum from forming, then you can remove it by either stirring the jam in the same direction continuously until it has dispersed or using a slotted spoon skim the jam to remove the scum.
  • 4 - To help keep the fruit in your jam/marmalade whole or in chunky pieces allow the sugar and fruit mixture to warm up gently before bringing it to the boil.
  • 5 - When cooking your jam/marmalade once it has reached a rapid rolling boil do not stir it.This will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.
  • 6 - To help make sure that the fruit is evenly distributed throughout your jam or marmalade allow the pan to rest for 10 minutes after setting point has been reached. This will give the mixture time to thicken a little bit more which should help to hold the fruit in its place. If the fruit rises to the surface during this time then stir the preserve to re-distribute it and pot immediately.
  • Checklist for jellies:
  • 1 - It is important to soften the fruit thoroughly when making jellies so simmer it gently for 45-60 minutes.
  • 2 - To achieve a clear jelly strain it through a jelly bag that has been scalded first in boiling water, scalding the bag will stop it from soaking up the juices as your jelly strains through. It is important to let the mixture strain through in its own time. If you force it through the bag you will be left with a cloudy jelly.
  • 3 - To keep your jellies clear and bright in colour only add the sugar to a boiling fruit mixture. The longer you cook the sugar the darker your jelly will be.
  • 4 - Once your jelly is made, transfer it to the jars and seal as quickly as possible, do not leave it standing.
  • Checklist for pickles:
  • Pickles are an easy preserve to make provided you are well prepared. Your main priorities are the raw ingredients,a good spiced vinegar and the maturing period you allow before opening them.
  • 1 - Always make sure to rinse and drain your prepared fruit and vegetables after you have salted them.
  • 2 - To prevent your pickled vegetables or fruit from bruising do not pack them to tightly when you come to pot them.
  • 3 - You must make sure to leave enough room at the top of the jars for a good amount of vinegar to be added to the fruit or vegetables. We recommend leaving no less than 2.5cm.
  • 4 - Always make sure that you use vinegar proof lids when sealing the jars, metal lids are not suitable as they will give your pickled fruit and vegetables a metallic taste. The Kilner clip top jar is perfect for pickles because of its glass lid.
  • 5 - It is important to let your pickles mature in flavour before you open them so store them in a cool, dry, dark place for at least 4 weeks but the longer you leave your pickle to mature the more intense the flavour will be when you open them.
  • Checklist for chutneys:
  • 1 - When starting out to make your chutney make sure you have allowed yourself at least 2 hours because chutneys are better when they are not rushed. The more time you spend making it the better the end product will be.
  • 2 - When making chutneys only use a pan made from stainless steel and wooden utensils. If you use products made from any another materials they may react with the vinegar and change the flavour or colour of your chutney.
  • 3 - To make a chutney which not only tastes good but is also appealing to look at make sure you spend the time when preparing the fruit and vegetables to cut them all into the same size pieces.
  • 4 - It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.
  • 5 - You must not allow your chutney to burn on the bottom of the pan, as this will flavour the whole batch so when you are nearing the end of the cooking time stir it continuously.
  • 6 - You can check that your chutney is the right consistency and ready for potting and sealing by running a wooden spoon through the chutney across the bottom of the pan to form a channel. If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.
  • 7 - Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark place and leaving them for no less than 8 weeks before opening them.
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