I am making Nigella's chilli jam for part of a set of home made Christmas presents and thought they would be extra lovely if they sparkled! I have some gold leaf..has anyone ever tried putting this in a jelly/jam before..did it work and at which point did you add it? Thanks.
I think I am perfectly qualified to answer this as I am a jam maker and, in my previous job, usd to sell gold to a manufacturer of gold leaf. It would be easiest to put the gold leaf in just before jarring because you can stir it through and it will be suspended fairly evenly in the jam which, although hot, is at setting point. Gold Leaf is usually about 22ct or better, so it will not lose its gleam.