Making Jam is one of the things on my list to learn and I had the chance recently. It’s one of those pleasurable, creative activities you can do which ends up with something delicious.
Our workshop led by Mary Cadogan, former food director of BBC Good Food Magazine and today a purveyor of jams. She simplified the whole process of jam making for us and made it all very easy. Especially as we had the use of a Thermapen to make sure that we had cooked the jam to the right temperature and took the worry out of making sure our jam is set. That is how to make jam perfectly.
This new Thermapen MK4 digital thermometer works really quickly. In just 3 seconds, you can get an accurate reading of what you are cooking. It’s great for all your other recipes like making caramel, roasting meat or grilling steaks on the BBQ.
Scroll down to win a Thermapen (worth £100) and a fabulous book.
Modern Way to Make Jam
According to Mary, Modern Jam making is making small batches of jam with a lot less fruit. You can make small batches of just 4 jars at a time. One to eat straight away, one to give away, one to keep for later and one to make cakes and pastries with.
You can use it on pretend toast like this one, made by Frances Quinn. (It’s actually a cake)
From an abundance of seasonal fruits, we chose the ones we wanted to make our small batch jam with. Making Jam and preserving is seen as a very old-fashioned pursuit. Not anymore, read the Modern Preserver book and you’ll see a new modern ways to make jam with exciting flavour combinations.
We chose, figs, pomegranates and green gages. On the table, we had a lot of different fruits to choose from and the amount of creativity around the room was fascinating. There were peach, strawberry, rhubarb jams, with added spice, botanical and even booze. The results which we got to taste were delicious.
Once the fruit was chosen, it was just a matter of preparing the fruit. We cut all the fruit into small pieces as you don’t want large chunks in your finished product.
Then it was all added to a big pot with some sugar and brought to the boil. We had to watch this closely and when it started bubbling, we used our Thermapen to check that we reached the right temperature. Then using a wooden spoon, we checked the consistency of the jam.
All jam makers worry about their jam setting. Using the new Thermapen Mk4 to measure the exact temperature required, you don’t have to worry about that ever again.
Using the Thermapen, you can instantly see when the bubbling concoction in your pan has reached the right temperature. This will ensure that you have reached the point where your jam will set. You can check it visually by looking at the consistency on your wooden spoon too.
You can see all the different colours of Thermapens on Amazon.
When it was all ready, we put them in pretty little jars, ready for gifting.
Amazingly, all this took less than an hour.
See the Master Jam Recipe here which will answer your questions on what sugar to use, which fruit has pectin and more.
Making Jam without Pectin
You don’t always have to use pectin or special pectin sugar to make jam. Some fruits naturally have a lot of pectin which will ensure that your jam sets. Just pick the right combination of fruits or use the Jam Making sugar.
GIVEAWAY- Win a copy of the Modern Preserver Book and a Thermapen Digital Thermometer.
To enter, follow the directions in the Rafflecopter app.
Terms of the Giveaway
- This giveaway is open to all readers over 18 who live in the UK.
- The winner will be chosen via Rafflecopter (which uses random.org) and announced on this page.
- The winner will be contacted by e-mail, if they do not respond within 7 days another winner may be chosen.
- Thermapen will be responsible for sending the prize to the winners.
- Their decision is final and no correspondence will be entered into.
- No cash alternative.
- Multiple entries will not be accepted.
- All comments will need to be approved first and may not appear straight away.
- UK Delivery only
- Closing Date 19 November 2017
EatCookExplore was a guest of Thermapen.
Note; this post contains affiliate links.