How to make jam with Andrew Gravett
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LifestyleTranscript
00:00Hello, my name is Andrew Gravett. I'm the pastry chef at the Langham Hotel and we're going to make our apricot and vanilla jam.
00:11To start off with, we've got water and glucose in the pan. We're just going to add some sugar.
00:18And then we're just going to add vanilla pod. We've scraped the seeds out and you tend to find anyway that there's more flavour in the pod.
00:24And this syrup is going to cook to 135 degrees. And while that's cooking, we're going to prepare the apricots.
00:33So 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.
00:42If you don't have one of these, you can just run them through a normal grater on the biggest cutter.
00:46And 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,
00:54they will absorb the sugar very quickly. They release their water quickly.
00:57And in theory, around 5-10 minutes, the jam should be cooked, giving us a jam that's full of flavour.
01:04The colour should be vibrant orange in this case.
01:07So we're going to put these apricots in the food processor with the grater cutter to make those fine filaments of apricot.
01:16So there, the apricots are grinded down to the filament and ready to add to the syrup when it's got to its 135.
01:33So now the syrup has reached 135 degrees, we're going to add in the chopped apricots.
01:41Just being careful as it might splash a little as we add them.
01:45So now what will happen is as it cooks, the apricots are going to release their water, that's going to evaporate.
01:51As 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.
01:57And this, we're just going to use a ladle to take this off.
02:00We 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.
02:06The quicker that you cook this, the fresher flavour the jam should have.
02:08So you can see there, there's just a foam coming on top of the jam.
02:14We're going to try and remove that without taking too much of the apricots out.
02:20So now the jam has just reached 105 degrees, we're going to add the pectin inside.
02:25We're going to give it a quick boil just to finish cooking the pectin off.
02:28This is an apple based pectin just mixed with a bit of water and sugar that we've just quickly heated in the microwave.
02:36It needs just a little boil in the jam and it's ready.
02:39And also when it comes to the acid, different fruit will need different quantities of acid for the pectin to set.
02:45And 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.
02:51And you'll find that with different fruit you'll have different sets, so with different fruits you'll need to have different amounts of acid.
02:58So there the pectin's cooked, I've turned the heat off and I'm just going to add the acid to finish it.
03:03Mix it in and then the jam is ready to put into the jars.
03:06So now we're going to put the jam into a jar.
03:09If 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.
03:15Just to kill any bacteria, put your jam in the jar as hot as possible.
03:18So ideally as soon as it's been made to go directly in the jar.
03:22And here you need to leave about 10% of air in the jar.
03:26And there's your jam ready to serve.