Brookfield Cooking

Jams, jellies and marmalades

Entering the Preserves section of a Show can be one of the most daunting, frustrating and rewarding experiences you can have in cooking. But making the perfect clear glistening jelly or marmalade an is an incredibly satisfying experience. Getting it to set properly is another story, which will be the subject of another post! Ultimately, the only way to succeed in the Preserves section is practice, practice, practice, and to learn by your mistakes.
• For jam making, cut fruit evenly, don’t over boil. Use a candy thermometer (available at kitchen shops) for more accurate cooking to test for jelling point. A thermometer is much better than guesswork for Show work. Even then, you need to use your judgment
• Cut fruit for marmalade as finely as possible for Show work. Marmalade should be clear, with fruit evenly suspended. After soaking fruit overnight, cook thoroughly before adding sugar. This is absolutely critical. Most recipes specify an hour cooking before adding sugar to marmalade.
• For jelly making, after fruit has cooked, allow to drip through jelly bag overnight, without squeezing. Jelly should be completely clear and properly set.
• Ensure that jars are properly sterilized before use. Clean in dishwasher if possible, and then thoroughly sterilise before using. Use oven mits to avoid burns with hot jars and preserves.
• Put lids on jars immediately after filling with preserves to inhibit moulds. Store carefully – in the fridge if necessary.
• Make chutneys a month or two ahead of time if possible to allow flavours to develop. This is a common reason why otherwise great chutneys don’t make it to the winner’s circle. If you make it the day before the Show, unfortunately it will taste like it.
• Jam, jelly and marmalade making is often a frustrating experience. Sometimes the fruit is overripe, there was too much rain before the fruit was picked and not enough pectin in the fruit, or it just doesn’t work out. It happens to everyone, and sometimes when it doesn’t jell, it’s nothing to do with the skill of the cook. If instead of a jam you have a runny sauce, your family might appreciate a nice dessert sauce instead!