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Jam Making on the Aga
Answer
Dear Helen
JAM MAKING ON THE AGA
The Aga is brilliant for making all kinds of jams and preserves. A big old-fashioned pan can be used, providing it has a base which is (i) good and thick, i.e. 1/4 inch (6mm), and (ii) perfectly flat. Place a pan on the Simmering Plate and check to see if it makes perfect contact. If it rocks at all then it is not suitable. The Aga stainless steel stockpot/preserving pan and maslin pan are both classic designs which work brilliantly.
The Aga Boiling Plate is kept at a really high temperature and has a huge reserve of heat which is just what you want to bring jam to a good rolling boil ready for testing for a set. Another alternative would be to use the Aga Cake Baker as that again is a brilliant utensil for fast boiling preserves. When I was growing up I remember my family made what seemed like industrial quantities of jam each year. I think the record was 56 lbs of damson jam in the heat-wave of 1976. These days most of us make much more modest quantities, and I would recommend you make small batches no larger than 8 lb (4kg) yields. For some recipes fruit can be poached until it is tender in the Simmering Oven - this also works brilliantly for marmalade. Warm the sugar before adding as it helps it to dissolve quickly (use the Simmering or Warming ovens or flash in the Roasting Oven in a shallow layer in a roasting tin on the lowest set of runners for 3-4 minutes, but watch it isn`t over-heated). Always add the sugar with the pan on the Simmering Plate; when it has been stirred and every last grain of sugar has dissolved, transfer to the Boiling Plate which then has it`s full reserve of heat waiting to bring everything rapidly to the boil.
Jam jars can be easily sterilised in the Aga Simmering Oven ready for potting.
Here is Mary Berry`s delicious Strawberry and Raspberry Jam recipe from The Aga Book to get you started:
Strawberry or Raspberry Jam
Strawberries are particularly low in pectin and acid so a sugar such as jam or preserving sugar containing these is a boon for quick reliable results.
Makes 7 lb (3.5kg)
3 1/2 lb (1.75kg) prepared strawberries/raspberries, equivalent to 4 lb (2kg) unprepared strawberries/raspberries
2 x 1kg bag of jam sugar
knob of butter
Check fruit, removing any over-ripe or bad strawberries. Place in a large pan. Crush with a potato masher or purée first in a processor. Add sugar, heat gently on the Simmering Plate, stirring continuously until sugar is dissolved. Transfer to the Boiling Plate to bring to a fast rolling boil, that will not stir down, for 4 minutes. Remove from the heat. Stir in the butter. Ladle into warm jars and screw down lids tightly as each jar is filled.
Best Wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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