Cooking jams is an ancestral know-how. For example, how to remove mold? Or how do you know that the preparation is cooked enough? There is only one solution for this: the cold plate test which you may know under the name of the jam test!
To make a good recipe, choose a jam maker with a lid or a jam pot then select quality ingredients. Cook the fruit with the sugar, and that’s it! No need for sterilization (heat treatment), the preservation of the preparation is ensured by the sugar so rest assured, there is no risk of contamination.
But how can you be sure that your jams will succeed? Do the cold plate test (or jam test). When cooking, take a little jam and place it on a cold plate. Tilt it: if the jam flows slowly, you've won! If, on the other hand, your jam is too liquid, continue cooking and start again... But be careful, overcooked, the jam will have the texture of fruit paste.
Another precaution: you must put your preparation in a pot when the preparation is still boiling. If you have opted for jam makers with lids, turn them over immediately to sanitize the jar. If they are jam jars covered with food grade paraffin, you will need to leave them upright and allow the paraffin to set (in this case follow the paraffin supplier's instructions).
Finally, store your jams in a cool, dry place away from light. There you go, you can enjoy: consume immediately or keep for up to a year, the choice is yours. Running out of inspiration? Check out the Le Parfait recipes!
See our sections:
How to make your own jams?
Le Parfait jam recipes
Le Parfait jam jars