6 steps to make jams
Prepare your Le Parfait Jam Jars
Clean the jam jars and lids thoroughly with hot water and a disinfectant or detergent, or add a tablespoon of bleach per litre of water. Rinse thoroughly with warm water and let air dry. Do not wipe the inside.
Prepare the fruits
Why not pick some fruits in the garden? Or you can also buy very good ones at the market or the greengrocer.
Clean the fruits with warm water. Discard the mushy ones, stalks, stones, and cut into chunks if necessary.
In a stock pot, add the sugar.
Weigh the fruits and the sugar according to the proportions specified in the recipe.
Mix in the stock pot.
Cook to a full boil
Put on a high heat and respect the cooking time. Depending on the fruits, the result wanted, the type of sugar, the use of pectin or not, cooking times may differ quite a lot.
Test the jam
Here is how to test the thickness of your jam. Pour a tablespoon of boiling jam on a cold plate, then incline the plate : the jam should flow smoothly without being too runny .
Finally, skim the jam and fill immediately in the Le Parfait Jam jars. Screw on the lids until perfectly closed and turn upside-down immediately. The result is called self-pasteurization.
Always use new lids.
If you are using jam pots (without lids) cover them when they are still hot with cellophane discs or when it is cold (12 to 24 hours after cooking) with paraffin. In both cases, carefully follow the supplier guidance.