There’s something undeniably magical about making jam. The transformation of fresh fruits into glistening jars of sweetness can feel like making magic.
But as with any enchanting act, there are spells that can misfire and potions that can go awry. From the stubborn refusal of jam to set, to the unexpected, and disappointing, appearance of mould, the road of jam-making is paved with potential challenges.
Here are some links to articles than can serve as a guide to light-up the twists and turns on the path to delicious jam.
Whether you’re a seasoned jam-maker, or a beginner excitedly stirring up your first batch, this is a list of potential issues that you might come across in your preserve-making journey.
But more importantly, there are also some solutions, tips, and tricks to help you to deal with and ride out the issues, or better yet, fix them with ease.
- Jam-making problems
- Sugar problems in jam making
- Mould on Jam
- Jam boiling over and other dramas
- Problems due to Stirring and Cooking Jam
- My jam looks odd
- Problems with pectin and lemon
- The Odd-tasting jam
- Problems with the set of the jam
These links highlight some of the the common (and not so common) hurdles of jam-making. From identifying why your jam hasn’t set, to preventing mould, and ensuring your jams are as deliciously, and safely, preserved as intended.
With this knowledge at your fingertips, you’ll be ready to tackle any jam challenge that comes your way, ensuring your preserve-making adventure is as sweet and rewarding as the fruits of your labour.