Comic world: How To Make Marmalade Jam

Monday 16 July 2012

How To Make Marmalade Jam

Do you know the difference between preserves and jam? The answer lies in the size of the fruit chunks. Jam is made from crushed fruit pieces. Preserves are made from whole fruit, or at least larger pieces. Also, Preserves can have less sugar, although that depends on the recipe.For strawberry, I prefer preserves. There is something wonderful about that whole chunk of strawberry on my biscuit. Forget the rest, I just fish out the whole fruit piece. Plus, if you’re the cook, there is less work- you use the fruit whole.For the best results and most accuracy, I recommend that you use both a candy thermometer and the cold water test. It’s also a good idea to test your thermometer’s accuracy by placing it in plain boiling water. At sea level, it should read 212° F. If it reads above or below this number, make the necessary adjustments when cooking your syrup. This is clumsy at first, but after a few times—it’s easy! Enjoy!You do not need pectin (Sure-Jel) for this recipe. You can make larger batches, however, it is best to work with small batches until you have a little experience.