1.
Choose
a
wide,
heavy
based,
non-reactive
pot
(use
a
jam
pan
if
you
have
one)
that
will
fit
in
your
fridge.
Gauge
the
ideal
depth
of
the
contents
by
poking
your
index
finger
in.
The
level
from
the
pot
base
to
the
top
of
the
fruit
should
be
around
the
first
knuckle
crease
above
the
fingernail.
Put
your
jam
ingredients
in
the
pot,
then
chill
uncovered
overnight,
but
give
the
mix
a
mash/massage
(a
‘mashage’)
every
time
you
reach
in
for
a
Kit-Kat
or
hummus
snack.
Think
of
this
as
a
romantic
night
away
for
your
jammy
ingredients,
so
they
can
get
to
know
each
other.
I
keep
a
spoon
in
my
pot
and
give
the
ingredients
a
good
mashy
stir
every
time
I
pass
the
fridge.
Choosing
a
wide
pot
and
keeping
the
contents
shallow
hastens
evaporation,
for
bright
flavour
and
colour
retention.
Prolonged
cooking
makes
dull
stewed
fruit.
2.
The
next
day,
place
the
pot
over
a
medium–high
heat,
stirring
to
loosen
any
sugar
as
the
jam
comes
to
the
boil.
Keep
the
heat
high
enough
that
bubbles
appear
across
100
per
cent
of
the
surface.
The
juice
will
rise
and
a
foam
will
form
on
top
(which
I,
lazy
jammer,
don’t
worry
about
skimming
off).
Boil
for
6
minutes,
longer
if
the
fruit
is
very
juicy.
The
foam
will
have
dissipated,
the
jam
should
be
glossy
and
the
syrup
only
a
little
thick.
Remove
from
the
heat.
Cool
for
5
minutes,
then
taste
and
‘season’
with
more
sugar
or
acidity
like
lemon
juice.
Press
a
piece
of
baking
paper
to
the
surface
and
chill
overnight
in
the
jam
p
an.
The
chill
gives
the
fruit
time
to
absorb
some
syrup
and
thicken
further.
You
can
shorten
this
process
and
only
chill
for
a
few
hours
and
then
re-boil
if
time
is
pressing.
3.
The
next
day,
take
the
paper
cartouche
off
and
simmer
again,
with
the
same
effervescence
(as
above)
for
10
minutes.
Stir
the
jam
more
often
on
this
simmer,
taking
care
that
it
doesn’t
scorch
on
the
base.
If
the
jam
scorches
on
the
base,
tip
it
into
a
fresh
saucepan
WITHOUT
disturbing
the
burnt
bits
and
keep
going!
There
will
be
a
back
note
of
dark
caramel,
but
just
make
it
an
asset
and
call
it
‘caramelised
apricot
jam’.
The
jam
will
sputter
a
little
more
aggressively
on
each
stir,
so
be
careful.
This
is
a
clear
indicator
you
are
deep
in
the
almost-ready
jam
zone.
Adjust
sweetness
(more
sugar)
or
acidity
(a
squeeze
of
lemon).
The
jam
is
ready
when
the
spoon
drawn
across
the
base
of
the
pot
leaves
a
clear
channel
for
a
second.
To
further
test
doneness,
scoop
a
small
spoonful
out
onto
a
plate,
cool
for
5
minutes
and
assess
the
viscosity.*
Ask
yourself,
‘Is
this
jam,
in
this
moment,
cooled
on
this
plate,
the
consistency
I
want
on
my
croissant/cake/toast
later?’
4.
Scrape
into
a
container
and
keep
chilled.
I
am
not
a
super
technical
jar-er,
preferring
to
chill
my
low-sugar
preserves.
*
If
your
jam
doesn’t
thicken
and
looks
like
fruit
in
syrup,
that
means
the
pectin
was
too
low – usually
due
to
older
or
low-quality
frozen
fruit.
I
will
still
use
it
by
pulsing
the
jam
in
batches
in
a
food
processor
or
chopping
the
strained
fruit
and
stirring
it
back
into
the
syrup.
Still
absolutely
usable
for
a
tucked-away
cake
filling!
Thin
out
too-thick
jam
or
marmalade
by
reheating
and
adjusting
with
verjuice,
orange
juice
or
a
lemon
juice/water
combo
until
it
becomes
a
looser
consistency.