Method of making jam

Question 1

What specific equipment are needed to make jam?

6 pieces of equipment

Answer 1

Large, heavy-based saucepan
Cellophane disks
Waxed disks 
Glass jars 
Elastic bands 
Labels

Question 2

What is the first step to jam making?

Answer 2

Weigh ingredients accurately

Question 3

What should be done when making jam after the ingredients have been weighed accurately?

Answer 3

Wash jars and sterilise them by placing them in the oven at 140 degrees Celsius for 20 minutes

Question 4

What should be done when making jam after the jars have been washed and sterilised?

Answer 4

Fruit should be prepared i.e. bruised or damaged fruit should be removed, fruit should be washed, peeled and the stalks should be removed or leaves cut if required

Question 5

What should be done when making jam after the fruit has been prepared?

Answer 5

Fruit should be placed in a greased saucepan and should be simmered gently to soften the fruit and allow for the release of pectin

Question 6

What should be done when making jam after the fruit has been simmered?
2 points

Answer 6

Sugar should be warmed at 140 degrees Celsius for 5 minutes to ensure it dissolves quickly and does not crystallise
The sugar should then be stirred with the fruit until dissolved

Question 7

What should be done when making jam after the sugar has been added?
2 points

Answer 7

Mixture should be brought to the boil and should be stirred occasionally
Check frequently until jam has reached setting point

Question 8

What should be done when making jam after it has reached its setting point?
2 points

Answer 8

The scum should be skimmed from the top of the jam

The jam should then be spooned into the jars leaving a 1.5cm space at the top.

Question 9

What should be done when making jam after the jam has been ladled into clean jars?
3 points

Answer 9

The jam should be covered with a wax disc, removing any air bubbles with the back of a spoon
A cellophane cover should then be added and held in place with an elastic band to form an airtight seal to prevent re-entry of microorganisms
The cellophane cover should then be topped with a lid

Question 10

What should be done when making jam after the jar has been sealed shut?

Answer 10

The jar should be labelled with the date of potting and the type of jam

Question 11

What should be done when making jam after the jar has been labelled?

Answer 11

The jam should be stored in a cool, dry place