6 tips for a perfect ‘set’

When making preserves, the most challenging part for me is getting my jams to ‘set’ to the perfect texture.

Because we’re using fruit, a natural product, every batch of jam you make will be completely different. Which does keep things interesting.

1. understand pectin
Pectin is a starch present in fruit. As part of the ripening process, the majority of the pectin is converted into sugars. Which is why ripe fruit tastes sweeter.

When heated in the presence of liquid, pectin dissolves in the liquid and when cooled it forms a gel. The key to jam’s lovely texture.

2. use naturally high pectin fruit
High pectin fruits include:
Apples, citrus, quince and currants

Low pectin fruits include:
Blackberries, pears, peaches, cherries, rhubarb & strawberries

Everything elso has a medium level of pectin.

3. use under ripe fruit
Choose a mixture of fruit that is under ripe (high pectin) and ripe (high flavour). About 1/3 under ripe is a good proportion.

4. use a commercial pectin
My Mum used to be very disdainful of ‘ladies’ who made their jam using commercial pectins.

As you can see from my inclusion of the raspberry ‘fridge’ jam in this class, I’m a little more liberal on this issue. Given that some fruit just doesn’t naturally have loads of pectin, there’s no shame in getting some help from the supermarket.

5. use lemon juice
Being citrus, lemons naturally contain lots of pectin. I find the acid also balances out some of the sugar and makes the jam taste fresher. Win win!

6. test & keep cooking
The high variability in fruit means each batch will need a different amount of time to get a good set. See how to test your jam for setting for more details.

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