Making Jams

misty · 26 June 2005 at 9:33AM

You can find the answer to anything to everything on this site can't you. I was just wondering whether the fact my first ever home made jam - made in the breadmaker - with strawberries picked by my son was supposed to be runnier than the shop bought. typed in jam making and there you go - it's down to the low levels of pectin. even if i do say so myself it is delicious and was served on my HM bread - can't believe - i have made jam and that it was so easy!

squeaky · 26 June 2005 at 10:30AM

If it isn't already here, you can bet that somebody knows where to find it

grunnie · 26 June 2005 at 10:48AM

The only jam I make is raspberry. It is so easy and after 30 odd years of making it I have got it down to a fine art. I freeze my home grown rasps in bags of 1kg. When I want to make some jam I put one bag of sugar 1kg into a large pan and add the frozen rasps on top. Leave overnight and when it is thawed out I boil it for 8 minutes. then leave on the cooker to cool. Then I either put it into jars or clean plastic tubs. If you are putting hot jam into glass jars remember to put a large spoon into the jar to absorb the heat. I once cracked a glass jar full of hot jam What a mess! By freezing my own rasps I can make jam all year round

Queenie · 26 June 2005 at 11:09AM

Sarahsaver wrote:

....
It is easy to make jam but from a safety point of view, only when the kids are well and truly out if the way - either in bed or at school;)

We'll have to agree to disagree on that point of view - I have wonderful memories of my Mother making jams, chutneys, marmalades when I was a young girl. Just so long as common sense is applied and the obvious precautions, there's no reason children can't be around watching the process, enjoying the aroma and learning that not all things originated in a supermarket.

grunnie · 26 June 2005 at 11:18AM

My three sons plus husband were never far away when I was making jam. they faught over who got first dibs on the nearly empty pan. Also I usually made pancakes at the same time.

Zziggi · 26 June 2005 at 3:01PM

kind of along these jam making lines...

can anyone remind me how you sterilise the jars before putting the jam in them. I know you can wash them thoroughally with warm water then put them in the over to sterilise - i just can;t remember what temperature and for how long.

Can anyone help please?

squeaky · 26 June 2005 at 3:10PM

We've had mention of that in a recent thread too

Hm... all I've got to do now is find it... :think:

Edit: Actually it was about pickling jars but the same rules apply.

To see the thread Click Here

apprentice_tycoon · 26 June 2005 at 4:06PM

If you only want one or two jars you can put them in the microwave with a little water in, boil, then tip the water out while still hot so any remaining water will evaporate away within a minute or so

KTFrugal · 27 June 2005 at 8:19PM

For sterlising jars, wash them well in hot soapy water or the dishwasher, then place in a cold oven and bring it up to gas 3/ 300f for 15 mins (or more). If you bung them in before you put the fruit in the pan, they'll be ready when you are.

Once you've ladled the jam in (to the brim), put the wax paper lid on right away. You can clean up the sticky bits later when it's all cooled down.

jen_jen_2 · 27 June 2005 at 8:26PM

i made raspberry jam in the breadmaker last year, one batch with added pectin and one without, the rasps had been frozen. (throw it all in and breadmaker mixes and heats - one and half hours in total i think)

both batches were lovely and i much preferred them to the shop bought but both were runny. i also did a batch with some strawberrys and that too was runny, should I have boiled the fruit longer? and if yes how much longer? any suggestions for this years raspberry crop?

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Making Jams

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