TRADITIONAL JAM-MAKING
METHOD
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QUICK JAM-MAKING
METHOD
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METHOD
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FRUIT (may also include citrus peels and/or seeds, apples and/or peels).
+ WATER/JUICE
+ LEMON JUICE (if low-acid fruit)
+ SUGAR
BOILED UNTIL SET THEN BOTTLED AND PROCESSED.
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FRUIT
+ SMALL AMOUNT
OF WATER (simmered until soft then mashed)
+ LEMON JUICE (if low-acid fruit)
+ PECTIN
BRING TO BOIL, ADD SUGAR THEN ROLLING BOIL 1MIN. BOTTLE AND
PROCESS.
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Commercial pectin used
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NO
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YES
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Yield per batch
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Lower
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Higher
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Price per batch
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Lower
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Higher
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Processed ingredients
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Sugar
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Powdered pectin, sugar
and/or sugar alternative (ie stevia)
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Low-sugar version?
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NO (normal/full sugar
jam only)
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YES (can do normal,
low sugar and no sugar versions)
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Types of jam
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Jam, marmalade
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Jam, marmalade and jelly
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Setting/gel issues
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Could overcook and
result in jam that is too firm or too soft (syrup).
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As long as ingredients
are carefully measured in preparation, you will have a perfect set every time.
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Notes
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- CON: May be lower in
fruit nutrients due to longer cooking period.
– CON: Have to watch and check
for set/gel stage
- PRO: Concentrated fruit flavour (higher fruit % per cup of jam)
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- PRO: May be higher
in fruit nutrients due to shorter cooking period.
– PRO: Easy to use,
no need to test for set/gel stage
- CON: Less of fruit concentrated flavour (lower fruit % per cup of
jam)
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Cooking period
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45min-60mins+
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<20mins (once fruit
is prepped and sugar added, it’s only 1min rolling boil)
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Ingredients
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Either pre-measured at
the beginning, or proportional to volume of fruit puree part-way through ie marmalade: cook fruit down, measure
puree into pan, adding ¾ cup sugar per 1 cup puree
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Pre-measured at the
beginning
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Storage (in a cool
dark dry place)
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12months+ (keeps longer
than quick method)
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12months
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Fruit used
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Usually ¼ to 1/3 is
under-ripe (they’re higher in natural pectin)
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any (can use 100% ripe
fruit)
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Traditional
Jam vs Quick Jam Methods www.foodpreserving.org
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