← Fruit H44-02 · Module 2 of 7 · Pages: 20 · Worksheets: 6

Jam and slatko (whole-fruit preserves)

Jam, jelly and slatko from home-grown fruit: how much sugar, pectin and acid, how to tell it has set and how to seal it so it keeps

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Jam and slatko (whole-fruit preserves)

In short

  • Pectin + sugar + acid = set. Fruit low in pectin or acid needs help: lemon, a sharp apple or bought pectin.
  • Classic jam: 0.75–1 kg of sugar per 1 kg of fruit. With less sugar, jam needs a pectin made for low sugar and goes in the fridge once opened.
  • Cook no more than 2 kg (4½ lb) of fruit per batch, in a wide pan. Bigger batches set badly.
  • It is done at 104–105 °C (220 °F) at low altitude, or when a drop on a cold saucer wrinkles.
  • Hot sterilised jars, 0.5 cm (¼ in) headspace, 5-minute water bath (USDA), plus altitude time. Turning jars upside down is no substitute for the bath.

What's inside

Chapters

  1. How jam sets
  2. How much sugar
  3. Equipment and preparation
  4. Recipe: classic jam
  5. Reduced-sugar jam
  6. Quince and apple jelly
  7. Slatko from sour cherries, strawberries and quinces
  8. When the jam is done
  9. Filling, water bath and storage
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Jam and slatko calendar
  • Sugar and additions calculator
  • Jar calculator
  • Batch diary
  • Jam and slatko inventory
  • Jar labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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