It’s not uncommon for even seasoned cooks to run into challenges when making jam. Knowing about common pitfalls will help you to rectify them beforehand.
If your jam isn’t setting, you might not have used the correct amount of sugar. This problem is easy enough to remedy, as all you need to do is to return the mixture to heat and gradually add shop-bought pectin (the naturally occurring sugar that allows the jam to set) until the mixture begins to thicken.
If you can still see sugar granules, it means that the mixture didn’t boil long enough for them to dissolve. Does your jam look too cloudy? This usually indicates that the fruit used wasn’t ripe enough or needed to be strained to remove excess pulp. Again, returning it to the heat should sort both of these problems.
Now that you know the basics of how to make jam and preserves, you can begin creating delicious varieties. Whether you choose to keep the result or gift it to others, it’s sure to fly off your shelves.