All food is now sold in metric units, so it makes sense to measure ingredients that way too.
Don't switch between metric and imperial in one recipe. There will be small discrepancies between equivalent weights and you could end up with the wrong proportions of ingredients.
If you have a recipe that lists only imperial quantities, it's better to use your old imperial weights rather than try to convert it all.
When making jam, the Guild of Food Writers recommends following the general rule of 500g sugar to 500ml fruit pulp (roughly 1 lb to 1 pint). Visit the GFW website (this link opens a new window) for more advice on going metric.
Invest in some electronic scales. They make it easy to weigh accurately in grammes, or ounces.
On tall, narrow measuring jugs, there's a greater distance between the calibrations on the side, making it easier to judge small differences in quantities.
Spoon measurements convert easily to millilitres, and vice versa.
- 1 tablespoon is 15ml
- 1 dessertspoon is 10 ml
- 1 teaspoon is 5 ml
Measuring spoons will correspond to this, although domestic cutlery may not.