Preserving

Question 1

Pectin levels for various fruits and know examples

Answer 1

High: Quince, cranberries, currents, gooseberries
Medium: Apple, elderberries, grapefruits
Low: Apricots, blueberries, peaches

Question 2

How do you prep jars for jam?

Answer 2

Sterilise all equipment, this will help to extend shelf life.
Make sure all jam jars etc are sterilised and they are in a warm oven ready for potting later.

Question 3

What is setting point of raspberry jam

Answer 3

Setting point is described as a WRINKLE TEST. When you push your finger through the cool
mix, it should form a wrinkle on the surface.

Question 4

Important MEP points for making raspberry jam.

Answer 4

Sterilise equipment, jar in oven, plate in fridge, sugar that you are using and fruit in saucepan

Question 5

Different sugars used for jam and what they are and when you would use each one

Answer 5

Jam sugar has added pectin
Preserving sugar has no added pectin but has a large grain and it is used in jam making to prevent as
little scum as possible on the surface of the jam.
If you can’t get preserving sugar then granulated will suffice.

Question 6

What should you do if a jam hasn’t set?

Answer 6

If the jam hasn’t set by the next day, it means you didn’t reach setting point. Remove from
the jars back into a clean pan and return to the heat. Wash and re sterilise the jars and bring
the jam to setting point before repotting.