Jams and marmalades all start by being cooked in a pan over a high heat.
The setting point is the moment when the pectin, acid and sugar are in a balance that makes the molecules cling together to form a gel. It’s tempting to overcook preserves and it’s often good to remind people who are new to jam making thatjam should set in a jar and not in the pan.
Normally for soft set jams preferred by Gee’s Jams, the suggested boil time is a little bit shorter than it would be for a firmer, sweeter jam or marmalade.
Jams and marmalades will thicken as they cool in the jar. Don’t panic if your preserve is still runny after several days. If this is the case simply open up the jar and return the contents to a pan and bring to the boil for a couple of minutes.
