Preserving can seem a little daunting when you first start. There are jars to sterilise, setting points to judge, different sugars to choose from, questions around pectin, storage, shelf life — and plenty of opportunities to wonder whether what is happening in the pan is actually supposed to be happening.
The good news is that most of it becomes much simpler once you understand the basics.
This section brings together the practical guides I have written while learning to make jams, chutneys, sauces and other preserves at home. Rather than just giving you a recipe to follow, these articles look at the why behind preserving — what sugar actually does, how pectin works, how to tell when jam is ready, why preserves sometimes go wrong, and what you can do to fix them.
Whether you are making your first ever jar or just trying to work out why the last batch did not quite behave as expected, have a browse through the guides below. Hopefully they will help take some of the guesswork out of preserving and give you a little more confidence the next time you reach for the preserving pan.
- Why Has My Jam Crystallised? How to Prevent and Fix Sugar Crystals
Found gritty or crunchy crystals in your homemade jam? Learn why jam crystallises, how to prevent it and what you can do with a crystallised batch. - Can You Replace Sugar in Jam? Honey, Brown Sugar and Sweeteners Explained
Can you replace sugar in homemade jam with honey, brown sugar or sweetener? Learn what works, what changes and when you need a specialist low-sugar recipe. - How Much Sugar Do You Need to Make Jam?
How much sugar should you use in homemade jam? Learn the traditional fruit-to-sugar ratio, why sugar matters and what changes when you reduce it - Preserving Sugar vs Jam Sugar: What’s the Difference?
Jam sugar and preserving sugar are not the same. Learn what each one contains, when to use it and whether ordinary granulated sugar will work instead. - Preserve Making for Beginners: Books, Tools and Easy First Recipes
Preserve making can feel intimidating at first. What kind of preserve should I make? What jars do I need? How do I clean and sterilise them properly? Will I make…