A few assumptions

I seem to go through life with moments where I forget that people can't see into my head or are not party to the conversation I am having with myself!

It occurred to me that in posting recipes for jam & preserves I'm making a couple of assumptions...well, probably more than a couple but two quite important ones spring to mind. So, for all newbie jammers, a couple of helpful tips:
 
Testing for Setting Point - low-tech saucer method
Before starting to make your jam, while you are gathering everything together, pop a couple of saucers in the feezer to chill.
When the recipe calls for you to test for setting point, put a blob of jam on the chilled saucer, leave for a moment, then gently push with your finger. If the surface of the jam wrinkles the jam is ready to go into your jars.

 

I have a expensive jam thermometer &, as a guide it's great, but I STILL use the chilled saucer...it never fails!

Sterilising Jam Jars

Clean sterilised jar are essential to the success & longevity of the jams and preserves we spend a lot of time making. Dirty or jars that have not been sterilised properly will infect the preserve inside and it will spoil very quickly and need to be thrown away.

Never omit sterilising, its quick & easy and can be done while you are making your jam.

My prefered method:  Heat the oven to 350°F/180°C/Gas 4 - don't be tempted to heat the oven any higher or you may risk the glass breaking.  Arrange the jars on the shelf or large clean roasting tray (for easy removal) making sure the jars are not touching each other. Close the oven door and leave in the oven for about 20 minutes. Carefully remove the jars when you are almost ready to use them. Allow to cool slightly for a minute or two as sometimes hot jam into hot jars can cause the jam to boil over &, trust me, that smarts!

Fill the jars as required.  Use a funnel if you can, it's soooo much easier!

I pop my lids on once all the jars are filled. Some people like to leave the fruit to settle for 15 minutes. Personally I like to get that lid on & the insides sealed! If your fruit floats to the top, when the jam has cooled a little, give the jar a twist & the fruit should settle.

Dishwasher Method:

Fill your dishwasher with clean cold jars and run a minimum or rinse wash to time the ending with when your jam, preserve or pickle will be ready. Use the jars one at a time from the dishwasher needed making sure you fill while the jam or preserve is hot as is the jar.

In the Microwave:
Clean the jars as normal, rinse but leave the jars a little wet. Microwave for no more than one minute.

Now don't forget your lids too...make sure they are lovely & clean them pop them into boiling water for a few minutes!

Remember: Do NOT add cold food to hot jars, or hot food to cold jars.