How To Make Jams And Preserves
Jams use mashed up fruit, while preserves use whole or large pieces of fruit. Both of them, however, are easier and more economical to make than jelly, since they are made of entire fruits instead of just the juice, and can be good either thick or runny. Both are also delectable when homemade!
Here are some basic tips that you can follow to make your own jams and preserves. Wash and remove the stems or cores, if any. Peel if necessary; cherries and berries do not require peeling; fruit like pears and peaches do. Remember: for jams, cut up or mash the fruit; for preserves, use whole fruits or cut them into large chunks. Make jam or preserves in small batches. This way, the fruit will cook quickly and the color and flavor will be better preserved.
For every cup of fruit you use, add ¾ cup of sugar. For example, four cups of fruit makes a very manageable batch, so you would need 3 cups of sugar per batch—unless otherwise specified by the recipe. If you are using ripe or particularly sweet fruit, add 1-2 tablespoons of lemon juice.
The acid from the lemon juice will help the jam or preserve thicken. Scorching is more likely to happen to jams and preserves, so in order to avoid that dilemma, stir your mixture often for 15-40 minutes, depending on the fruit. Scorching can ruin an otherwise delicious jam or preserve, but is very easy to prevent.
To test your jam or preserve to see if it’s done, take a spoonful out of your kettle, and if it holds its shape after about a minute, your jam or preserve is ready to jar. For help translating a pound of fruit to the number of cups needed, see our Measuring Fruits chart. Give a homemade gift from your own kitchen. Cover the top with a circle of fabric that is 2 inches larger than the jar top. Secure it with several turns of a fine gold cord or ribbon.
Once trace is reached, you can stir in essential oils for scent, colorants such as clays or botanicals, or add-ins like oatmeal, honey, and so forth. Step 10: Working quickly, pour the fresh soap batter into your mold. When making soaps without milk, I often cover with a blanket and allow to sit undisturbed for around 24 hours. This allows the soap to go through gel phase.
“Gel phase” means that the soap has heated up higher in the mold, than when you poured it. Gel phase brings out colorants and makes them “pop”, and some people like the final texture of the soap better. However, milk soap that goes through gel phase may be darker and browner than milk soap that is not allowed to go through gel phase. If you’d like a whiter soap, place your mold in the refrigerator or freezer, for around 24 hours.
This prevents gel phase. Once you’re removed it from the cold, it will still be soft and will need another 24 to 48 hours in the mold at room temperature. The photo below shows two freshly unmolded bars of soap, both made using the same recipe as listed here and with whole cow’s milk. The soap on the left sat in a mold, uncovered and at room temperature for 24 hours while the soap on the right, was immediately placed in the freezer for 24 hours.
Both soaps work great, the difference in the final, cured bar is mainly cosmetic. Step 11: Unmold your soap and slice into bars. Allow the bars to cure in the open air, on a sheet of wax or parchment paper, for at least four to six weeks, rotating occasionally. Because of the higher amount of olive oil in this soap recipe, the longer you let it cure, the harder the final bar will be. Step 12: Enjoy your soap!
