Gelin': How to Ensure a Perfectly Set Jam

If you've ever had the domestic urge to make your own jam, you've perhaps experienced the frustration of washing and peeling and pitting a vast quantity of fruit, sterilizing jars and lids, stirring constantly for over an hour, all to have it go pear-shaped when the jam refuses to set.  Don't despair.  give it another go (homemade jam is so worth it) and try this tip for perfectly set jam every time:

Place a saucer in the freezer when you begin stewing the fruit.  When the jam becomes quite thick (after about an hour over medium heat), spoon a dollop onto the saucer and return it to the freezer for a minute.  Remove the saucer and gently poke the dollop of jam with the tip of your finger.  If it wrinkles slightly, your jam is ready.  You can take it off the heat and pour into your hot, sterilized jars.

Vanilla Sugar: Killing Two Birds with One Stone

Make your life easier and cut down on the list of ingredients for just about any dessert that calls for vanilla extract by making yourself some vanilla sugar.

Take those split, scraped-out pods left over from that gorgeous custard or cake you just whipped up and burry them in a few cups of sugar (one pod for every cup, or there abouts).  Store in an airtight container for a couple of weeks, and voilà, vanilla-flavoured sugar.  You can use this sugar in any recipe that calls for sugar and vanilla extract; one tablespoon of vanilla sugar is the equivalent to 1/4 teaspoon of vanilla extract.

A no-brainer, and oh, so thrifty!