First attempt at jam, a couple of questions

Maddie · 19 August 2005 at 3:10PM

I got a load of apricots for a pound at the market the other day, and need to do something with them quick!

I've been given some jam jars which I need to sterilise. I've been told to boil them upside down to do this. Problem is my saucepan isn't big enough for this, does it matter which way round they are, or is there a different way to sterilise them?

Do I have to peel the apricots? - some recipes say to but I'm lazy, ahem trying to reduce waste!

apprentice_tycoon · 19 August 2005 at 3:14PM

The jars can be put in the oven on a very low heat for 15 mins or so to sterlilize them and you can cook the apricots without peeling, the skins may float up to the surface, you can pick them out or not, your choice

Maddie · 19 August 2005 at 3:23PM

Thank you!

When you say 'very low heat', would about 75 degrees celcius do it?

Right got to be brave.....

apprentice_tycoon · 19 August 2005 at 3:38PM

I'd say 100 degrees to be certain...good luck - if you are really nervous split the apricots into 2 batches so if it goes wrong the first time then you can try again and don't worry if it doesn't set because it will make a lovely sauce for ice cream.

Maddie · 20 August 2005 at 6:39PM

Well I gave it a go, but its not quite jam! I think I came close but its a bit too runny. Oh well, it'll still get eaten!

apprentice_tycoon · 20 August 2005 at 7:19PM

Hi Maddie, I think if it had to be a little 'wrong' it's better soft through under boiling rather than a bitter tasting toffee through over boiling. It can take a few goes to get the idea of how it should be when it's set, don't be put off for the next time

elona · 20 August 2005 at 7:23PM

You could always do what I do and call it a "conserve" or "preserve" and insist it is "meant to be like that" LOL:j

henhog · 20 August 2005 at 8:46PM

Have mentioned this already on the site, but I am excited with my new purchase - Marguerite Patten's Jams, Preserves and Chutney book. It looks really good and has a recipe for every fruit and veg imaginable as far as I can see! It only cost £7.99 (from Waterstones - no discount because I had a book token) but you might be able to get it cheaper from somewhere else.

silverfoxdude · 20 August 2005 at 11:04PM

Same thing really for me, I made jam in the breadmaker and its far too runny. I may have cocked it up by not defrosting the fruit, but I was too impatient, but also the recipe in the book does not say add anything to make it go more solid just preserving sugar... any thoughts pls.. ta

elona · 20 August 2005 at 11:08PM

silverfoxdude

Did you use jam sugar, lemon juice and apple?

You can also give the mixture a bit longer and that seems to help.

silverfoxdude · 20 August 2005 at 11:14PM

Hi elona, yes thats all I used, in accordance with the recipe in the breadmaker instruction book.. do you think maybe the fruit should have defrosted? And the fruit I used was, a mixture of black summer fruits, or something like that, blackberries etc. And the cooking apple, perhaps I should have chopped the fruit more finely????

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First attempt at jam, a couple of questions

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