Do you have a lot of gorgeous fruits and vegetables at your disposal? Are you thinking of making jams out of them for use in the coming months? Very well. First, however, check if you have the necessary equipment. Preparing marmalades, preserves and jams requires patience, care and above all the right equipment. So here is what you simply can’t do without.
Top-quality ingredients
Obviously, preparing a good product means using the best raw materials. Fruits and vegetables have to be in season and selected with care. Wash everything well and choose untreated products if you can.
Glass jars
These will serve as the containers for all your delicacies. We recommend the classic ones with lids. Jars with a hook and the gasket along the edge, however, should be avoided as they can get damaged with time. Remember that jars should be boiled in a large pot full of water for an hour, left to dry very well, then used.
Towels
Be sure to have some clean (white, if possible) dishcloths, as you’ll need some to separate the glass jars in the pot while they’re being sterilized and others to place underneath the jars while they dry upside down before being filled.
Two large, high-sided pots and pans
One pot will be used for sterilizing first the empty cans and then the filled ones, while the other will be used to prepare the preserves and jams themselves.
One wooden spoon
If you are going to prepare a jam or marmalade, remember that you will have to mix it for a long time. The best tool is a long, wide, classic wooden spoon. Many prefer silicone utensils, but we prefer our grandmother’s old method. Avoid any metal equipment that could damage the cooker.
Knives&Co.
As every knife has its own function, do not use one at random. Choose the right ones for peeling and cutting fruits and vegetables. For this kind of work, the ideal knife is not too long, with a smooth, sharp blade. Even a potato peeler may be useful if you have to prepare zucchini or carrots in oil or vinegar and are in need of long, thin slices. A wide-hole grater, on the other hand, an be used for julienning vegetables.
Potholders
Be sure to always have a few at your fingertips. You’ll need them to better handle freshly sterilized jars.
Labels
Once the preserves are ready, remember to label them. Write on each label what’s in the jar and when it has been prepared. These products generally expire within 12 months.