Jam making help for first timer

ellas9602 · 26 August 2006 at 5:31PM

Hello

A kindly neighbour has given me a large baking bowl full of damsons and another one full of cooking apples. The kids have also been out today and picked me about 1/2 lb of blackberies. I'd really like to mke jam but I'm really nervous about doing it. I serched for threads but could only find one about how economical it is, what I need is baby instructions!
I've heard people mention the saucer method but have no idea what this is.
can I make it without specialist equipment?
Is the fruit I have enough to make jam?
Will the fruits work well together?
Will it ruin my pans?
Does anyone have a nice easy recipe and instructions?

I'd really love some home made jam so thanks for any advice
Donna x

leni · 26 August 2006 at 5:37PM

do you have a bread maker - my mam makes jam in hers!

newleaf · 26 August 2006 at 5:39PM

Yes, I'll try!
Damsons are good for jam, they set well. The Blackberry & Apple would go together (Blackberries have low pectin so they need the apple to help setting).
You just need scales, a large pan, cane sugar, a long handled spoon and jam thermometer are handy but not essential, clean & sterilised jam jars & lids (I use recycled ones).
I'll get my book out and post you a couple of recipes.

samnmalc · 26 August 2006 at 5:43PM

Making jam is very simple. As a general rule of thumb add 1lb of sugar for every 1lb of fruit.

Start by cooking down the fruit with a little bit of water until soft. Then add the sugar and take it up to the boil once the sugar has dissolved. Rapidly boil for a few minutes and then take a small amount out and put on a chilled saucer. If it wrinkles up and starts to solidify then it has reached setting point. If not, boil it some more.:D

Pour into sterilised jam jars, or other glass jars, and seal.

Bobs your uncle :beer:

newleaf · 26 August 2006 at 5:52PM

Damson Jam

4 and 3/4 pounds Damsons
6 pounds Sugar
1 and 1/4 - 2 Pints water.

Wash the fruit and place in a large pan with the water. Start with the smaller amount and add to it as necessary during cooking until fruit is completely tender. Bring to the boil and simmer until the damsons are softened. During cooking, skim as many stones from the surface as possible. Continue to cook until the pulp is reduced and thickened. Stir frequently to prevent sticking.
Add the sugar and stir until it has dissolved, then bring the jam to a rolling boil and boil hard until it reaches setting point. Test with Jam thermometer or place a teaspoonful on a cold saucer. Leave to cool for a minute and push it to one side with a fingertip - if the surface wrinkles it's ready to pot.
Pot into clean, warmed jars and seal immediately if using screwtop lids.

Given that you only have a few Blackberries, I'd be tempted to make an Apple & Blackberry Pie with those.

newleaf · 26 August 2006 at 5:58PM

The important thing really is to sterilise your jars and lids by washing & drying thoroughly and standing on a tray in a low oven for half an hour. Don't put hot jam into cold jars, they will shatter. Be careful not to burn yourself too, especially when potting up.

lillydrip · 26 August 2006 at 7:40PM

in the river cottage cookbook, it says that you can sterilise your jars by simply putting them through a cycle in your dishwasher.

doddsy · 26 August 2006 at 9:32PM

Bramble Jelly

2lb blackberries and 1/2 pint of water, heat until simmering and use a wooden spoon to mash the fruit. Strain through a jelly bag or piece of muslin (I hang this up overnight to get all the juice out). Next day put juice in large pan, add 1lb sugar (granulated is fine) to every pint of juice. Warm up, add juice of one lemon. Boil rapidly until reach setting point, stirring often to prevent sticking.

The saucer method is to drop a little of the jam onto a saucer. Leave for a minute or two till it cools. Run you finger through it and if the top 'winkles' up in front of your finger you have reached setting point.

Pour into sterilized jam jars. Either put lids on straight away, or leave until cold and put them on. (if you leave until warm you will develop mould on top).

Fantastic on thick slices of bread, or my favourite - in bakewell pies.

hth
doddsy

hawk · 26 August 2006 at 9:33PM

if you ever get the chance try plum jam its lovely:)

SoScrooge · 26 August 2006 at 10:22PM

hawk wrote:

if you ever get the chance try plum jam its lovely:)

Hi Hawk

Have you got a recipe by any chance?

We have a plum treemon our allotment.... and I would love to make some plum jam.

Thanks so much.

SoScrooge

rainbowrisin · 26 August 2006 at 10:46PM

The method for jam already given is absolutely spot on. The only thing I would add is to emphasise that you really do need a large pan - a. because the jam really increases in volume when it's boiling and b. because sometimes it can spit, and boiling sugar gives a really nasty burn. Whenever I make jam I wear welding gloves (honestly) as I hate being burned.
The saucer method described already is also spot on. However, if you are concerned about whether you will know when the jam is wrinkley enough, then I suggest you get a sugar thermometer - there's a link to one hear so you can have a quick read and see if it sound suitable, then I would suggest shopping around.http://www.decuisine.co.uk/cookshop/kitchen_tools_gadgets/jam-thermometer.html
Sugar thermometers are also really useful for making home made sweets (good christmas presents)
The only other thing I can think of is to make sure you keep stirring the jam whilst it's cooking, or it will burn.
And please be careful - sugar is awful stuff to be burned with because it "sets" on your skin and carries on burning.
Good luck. I'm sure it will be absolutely lovely.;)

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Jam making help for first timer

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