The making of jam is still very popular and the time to make it is when the fruit is in season hence can be bought cheaply. Freezing jamlots of fruit can spread jam making over a longer period if time is against you. If your favourite jam calls for 2.7 kg of fruit, bag up that amount and remember to label it correctly with the weight and fruit variety. Remember… NEVER thaw fruit before making jam. Always cook from the frozen state. You will need a good quality preserving pan or a heavy base pot, as the base diffuses the heat evenly and helps prevent burning. Only wooden spoons are used for jam making. Fruit should be under-ripe rather than over-ripe. Cook the fruit gently for a good length of time before the sugar is added. This ensures the pectin is released which is essential for a good jam. Remember slow cooking before adding the sugar and fast cooking afterwards helps to produce the best colour and flavour. Boiling rapidly doesn’t mean turn the element on full; what it means is to find the temperature where the jam is boiling not simmering. Cellophane jam covers are all that is needed to cover jam. To test jam, put ½ a tspn on a chilled saucer. Cool for a minute then push with a fingertip. If it crinkles, setting point has been reached. Only remove the scum off jam towards the end of cooking never during. Jam jars must be clean, sterilized and thoroughly dry. Sterilize in the oven at 120 degrees C for about 30 minutes. Jam should be placed into warm jars and sealed whilst hot.