How to Make Jam

Fruit and juice (or water) are heated together to make a fruit puree. This puree is high in pectin - or if low in natural pectin, has high-pectin fruit or commercial pectin added. The fruit puree is then boiled with sugar to create a jam consistency.
  
Jams may contain several types of fruit, spices and other flavourings and recipes vary in ingredients (types and quantities). For example, berry jams need extra pectin, whereas apple jams do not.
      
Our quick jam-making method is:
  1. Simmer fruit and water/juice until soft. Puree.
  2. Whisk pectin into fruit puree. Bring to a high boil then add the sugar all at once. Bring to a rolling boil and boil hard for 1 minute.
  3. Skim foam and ladle hot jam into hot jars. Process in a boiling water canner.
  4. Cool overnight then label and store for up to 12 months.
    
Our traditional jam-making method is:
  1. Combine all ingredients and boil until set (test to check gel stage).
  2. Skim foam and ladle hot jam into hot jars. Process in a boiling water canner.
  3. Cool overnight then label and store for up to 12 months.
   
Refer to our individual recipes for ingredient quantities and instructions.

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Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.