Preserving

Question 1

Examples of fruit with high pectin levels

Answer 1

Crab apples
Cooking apples
Citrus fruit
Redcurrants
Blackcurrants
Damsons
Gooseberries
Sour plums
Quince

Question 2

Examples of fruit with medium pectin levels

Answer 2

Dessert apples
Apricots
Early blackberries
Blueberries
Sour cherries
Greengages
Sweet plums
Loganberries
Raspberries

Question 3

Examples of fruit with low pectin levels

Answer 3

Late blackberries
Sweet cherries
Elderberries
Figs
Peaches
Pears
Rhubarb
Strawberries
Medlars

Question 4

What is the difference between jam and preserving sugar?

Answer 4

Jam sugar is sugar with added pectin

Preserving sugar does not contain pectin but has a large grains. It is used in jam making to prevent as little scum as possible on the surface of the jam

Question 5

How to prep jars/sterilise equipment for preserving?

Answer 5

Sterilise equipment and jars by scalding in boiling water and drying in a low oven
Washing in very lightly soapy water, rinsing well and drying in a low oven

Question 6

Why has the jam/jelly not set?

Answer 6

• Setting point not reached
• Not enough pectin

Question 7

Why is there mould on the surface of jam/jelly?

Answer 7

• Equipment/jars weren’t sterilised
• Improper storage
• Jars not sealed properly