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The degree to which a preserve sets is dependent upon the ratio between the fruit pectin, acid and
sugar. While most fruit preserves require between 375 – 500 grams of sugar for every 500 grams
fruit, the levels of pectin and acid varies considerably between different types of fruits. Pectin
and acid variations can even occur within the same type of fruit, according to its age. Under -
ripe fruit contains more pectin that ripe fruit, so it is important not to use over-ripe or damaged
fruit in your preserve. Over- ripe fruit will affect the setting point while damaged fruit will affect
the flavour.
This table shows the pectin and acid content of common fruits and vegetables. Use this chart to
create a myriad of different combinations of jams, jellies or marmalades that will set.
Combine low to medium pectin and acid with high pectin and acid fruits. For instance add
lemon juice in apricot jam, combine blackberries and apples and add some lemon juice for a
perfectly set blackberry jam, cherry plum jam and so on.
Once you get the hang of combining pectin, acid and sugar ratios, making preserves will be de-
mystified. Be creative and you will be rewarded with a full pantry and accolades and orders from
family and friends.
Home made preserves make wonderful personalised gifts. Use unusual jars and containers and
add some colourful ribbon or raffia for a more natural look. Attach a hand made note card and
your home made preserves will be transformed from an ordinary home made gift into an
extraordinary work culinary craft.
HOW TO DETERMINE THE SETTING POINT
While there may be some disappointments along the way, once you learn how to read your
preserving pan while it’s boiling and understand how to combine fruits to provide additional
pectin or acid, the preserving pan will reward you with a sense of achievement and a range of
preserves that can be served at breakfast, lunch or incorporated into dessert. Unless the
preserve has been brunt, any under set jam, jelly or marmalade can be used as the base for fruit
syrups or sauces for steamed pudding, pancake or crepes and cakes.
TEMPERATURE
Setting point for jam is 105C (220F) so a good way to test for setting point is to have a sugar
thermometer clipped to the side of your saucepan, with the end dipped in the boiling jam
mixture.
WRINKLE TEST
You can also check for setting point using the "wrinkle" test. Before cooking the preserve put 3
or 4 small heatproof plates in the freezer. Once your preserve has boiled for several minutes, take
the pan off the heat and carefully spoon a little jam onto one of the cold plates. Let it stand for a
minute then push the blob of jam with your finger, if the surface of the jam wrinkles then it has
set, if it is still quite liquid then put the pan back on the heat and boil the jam for another 3 to 5
minutes before testing again.
.
In simplest terms, the refractometer works much like a prism, it reacts differently to light (by
giving a reading on a scale) depending upon the amount of sugar that is available in the liquid
sample held between the daylight plate and the main prism assembly
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