Our strawberry and vanilla conserve (see related recipe) is a great way to use in-season fruit. Here's how to test if the jam is ready.
Homemade jam is the perfect way to use in-season fruit, and our strawberry jam recipe collection has plenty of recipes to help you make jam in the comfort of your own kitchen.
How to test if your jam is ready to bottle
When the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled.
Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled.
Touch the conserve. If it wrinkles and feels gel-like, it’s ready to bottle. If it doesn’t, keep cooking and test it every 5 minutes.
Do you let jam cool before putting lids on?
The best advice is to bottle the jam while it’s hot. Ladle hot jam into sterilised and perfectly dry jars, leaving 2.5cm from the top.
What is setting point for jam?
Setting point requires you to cook the jam mixture to 104 degrees C. Test for setting point after reaching this temperature.
Top jam recipes
Frozen berry jam
Margaret’s crushed strawberry jam
Microwave strawberry jam
Strawberry vanilla jam
Strawberry vanilla conserve
See also
How to make jam, step by step
A delicious plum and rose petal jam recipe
How to prepare glass bottles before making homemade jam
Cherry and vanilla pod jam – BEST RECIPES
- Image credit: Rob Palmer
- Publication: Taste.com.au
