Recipes

Testing for setting point:

There are several ways  to test to see if the jam is ready.  Of course by using a sugar thermometer is one - dip it first into hot water, stir the jam, then immerse the thermometer into it.  Don't allow the bulb to touch the bottom of the pan.  If the temperature is around 105°c (220°F) setting point has been reached.  Another way is to spoon a bit of jam onto a cold saucer (place one in the freezer before you start) and if it wrinkles when you push it gently with your finger tip and turns Jelly-like, it's set.  Another way is to dip in a clean wooden spoon and away from the heat , after a second or two tilt the spoon so that the jam drips.  If the jam is almost set and the drops run together in large flakes, setting point has been reached.


Sterilizing Jars:

Wash the jars in warm soapy water and place on a baking tray in a preheated oven (140°C)to dry and sterilize.  Leave in the oven until you are ready to use them.  Either use jars with plastic coated lids or seal with waxed paper circles (wax side down) and cellophane jam covers.