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How to make jam with Andrew Gravett
Transcript
00:00 Hello, my name's Andrew Gravett. I'm the pastry chef at the Langham Hotel and we're going to make our apricot and vanilla jam.
00:06 To start off with, we've got water and glucose in the pan. We're just going to add some sugar.
00:16 And then we're just going to add vanilla pod. We've scraped the seeds out. You tend to find anyway that there's more flavour in the pod.
00:25 The syrup is going to cook to 135 degrees. And while that's cooking, we're going to prepare the apricots.
00:32 So the apricots, we've just halved them and taken the stones out. And we're just going to put them through a vegetable cutter, a grater on a food processor.
00:41 If you don't have one of these, you can just run them through a normal grater on the biggest cutter.
00:47 The reason why we're going to grate these or cut or slice these is that we want them to be small in size so that when we add to the sugar syrup, they will absorb the sugar very quickly.
00:55 They'll release their water quickly. And in theory, around 5-10 minutes, the jam should be cooked, giving us a jam that's full of flavour.
01:04 The colour should be vibrant orange in this case.
01:07 So we're going to put these apricots in the food processor with the grater cutter to make those fine filaments of apricot.
01:14 [Music]
01:25 So there the apricots are grinded down to the filament and ready to add to the syrup when it's got to its 135.
01:31 So now the syrup has reached 135 degrees, we're going to add in the chopped apricots.
01:39 Just being careful as it might splash a little as we add them.
01:44 So now what will happen is as it cooks, the apricots are going to release their water. That's going to evaporate.
01:50 As it's cooking, you're going to find that there's going to be a scum that will come up on top of the apricots.
01:56 And this, we're just going to use a ladle to take this off.
01:58 We want to cook this as quickly as possible so that the heat from the electric stove or from the gas is as full on as possible.
02:05 The quicker that you cook this, the fresher flavour the jam should have.
02:08 [Music]
02:10 You can see there, there's just a foam coming on top of the jam.
02:13 We're going to try and remove that without taking too much of the apricots out.
02:17 [Music]
02:19 So now the jam has just reached 105 degrees, we're going to add the pectin inside.
02:25 I'm going to give it a quick boil just to finish cooking the pectin off.
02:29 This is an apple-based pectin just mixed with a bit of water and sugar that we've just quickly heated in the microwave.
02:36 It needs just a little boil in the jam and it's ready.
02:38 And also, when it comes to the acid, different fruit will need different quantities of acid for the pectin to set.
02:44 And in the case of the apricot, it's a fruit that has a medium amount of its own pectin and it needs a certain amount of acid to set it.
02:51 And you'll find that with different fruit, you'll have different sets.
02:54 So, for different fruits, you'll need to have different amounts of acid.
02:57 So there the pectin's cooked. I've turned the heat off and I'm just going to add the acid to finish it.
03:01 Mix it in and then the jam is ready to put into the jars.
03:05 So now, we're going to put the jam into a jar.
03:07 If you're planning to keep these jams for a long time, it's important to heat the jar in an oven, in a dry oven, around 100 degrees.
03:14 Just to kill any bacteria. Put your jam in the jar as hot as possible.
03:18 So, ideally, as soon as it's been made to go directly in the jar.
03:21 And here, you need to leave about 10% of air in the jar.
03:25 And there's your jam ready to set.
03:28 [Music]
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