The Preserver's Year

annie123

Do you have to peal and core crab apples? or can I just give them a wash, remove stalks and chuck in a pan?

becky2812

Hi everone, i have a question about jam that i'm hoping someone can answer!
I had my first ever go at making jam last night. I used a recipe for plum conserve which was 600g stones halved plums, 600g sugar and 3tbsp lemon juice.
I followed the instructions but it never seemed to get to setting point when i tested it on a cold plate, so kept cooking it. Eventually i just decided to take it off the heat, and put it in jars. I tested it this morning and it solid, youcan't hardly get a spoon in it!!! And tastes a bit like a caramelised or burnt the sugar?!

Is there anything i can do to rescue it, or is it destined for the bin?
Thank you
Becky

Sunnyday

becky2812 wrote: »

Hi everone, i have a question about jam that i'm hoping someone can answer!
I had my first ever go at making jam last night. I used a recipe for plum conserve which was 600g stones halved plums, 600g sugar and 3tbsp lemon juice.
I followed the instructions but it never seemed to get to setting point when i tested it on a cold plate, so kept cooking it. Eventually i just decided to take it off the heat, and put it in jars. I tested it this morning and it solid, youcan't hardly get a spoon in it!!! And tastes a bit like a caramelised or burnt the sugar?!

Is there anything i can do to rescue it, or is it destined for the bin?
Thank you
Becky

I had a batch of strawberry jam like that a few years ago

It got used as normal but before each use we had to take the lid off and microwave it gently to soften it a bit, it all did get used and still tasted very nice.

These days i tend to use extra fruit and go for a softer jam more like a conserve so that its easily spreadable. Goes quite a bit further too.

HTH

SD

jennyo

becky2812 wrote: »

Hi everone, i have a question about jam that i'm hoping someone can answer!
I had my first ever go at making jam last night. I used a recipe for plum conserve which was 600g stones halved plums, 600g sugar and 3tbsp lemon juice.
I followed the instructions but it never seemed to get to setting point when i tested it on a cold plate, so kept cooking it. Eventually i just decided to take it off the heat, and put it in jars. I tested it this morning and it solid, youcan't hardly get a spoon in it!!! And tastes a bit like a caramelised or burnt the sugar?!

Is there anything i can do to rescue it, or is it destined for the bin?
Thank you
Becky

Along the way I have had this happen, I think when you first start making jam setting point is confusing, you are usually looking for more than it is, its a very little wrinkle, I can also see it on the top of the jam in the pan. Some batches of jam i have made reach setting point just after I have stirred in the sugar, before I get it boiling again.

There is nothing you can do to change the jam now as far as I am aware, but it has definately been boiled way past setting point. try eating it as suggested above.
Don't give up you will get the hang of it, I love jam making.

becky2812

thanks for the replies. Will try again tonight, and be much more careful, have also been out and bought a jam thermometer now!

D&DD

annie123 wrote: »

Do you have to peal and core crab apples? or can I just give them a wash, remove stalks and chuck in a pan?

Annie just chuck them in the pan quartered then seive after if you're making crab apple jelly
Have you got a kenwood? I have a seive thingy on mine which makes short work of it when making jelly or seedless jams I highly recommend it,my hands just can't do the spoon and metal seive job anymore

annie123

D&#8517 wrote: »

Annie just chuck them in the pan quartered then seive after if you're making crab apple jelly
Have you got a kenwood? I have a seive thingy on mine which makes short work of it when making jelly or seedless jams I highly recommend it,my hands just can't do the spoon and metal seive job anymore

Thankyou DD&D, no kenwwod just a basic food mixer and checked the attachments nothing useful, but DH has good muscles, knew I married him for some reason other than removing spiders;)

Jolaaled

I've been trying to preserve my tomato glut this morning.

some pics to record my attempts!:
First, I lightly roasted toms in my remoska (Added chopped basil and splash of olive oil for last 5 mins).




Next, I put tom mixture into sterilised jars and placed in a pressure cooker (Don't have a canner!).



Pressure cooked on medium for 10 mins. slow de-pressurised. Removed hot jars and then lids were tightened firmly down.:




Will confirm how it all tastes in the Spring!

goodgodthatonesevenbigger

Guys i have loads of green toms ready for making chutney but i dont have any jars yet, can i freeze the green toms until i have enough jars?

dogstarheaven

What have ppl used to strain their fruit? last yr, i used a big muslin sheet and tied it to the bottom rungs of my 4 wooden chair legs. But this time, I'm thinking maybe i should do it properly (and more hygienically!) and buy a proper strainer! i've seen the improved plastic version at Lakeland (online) and it looks sturdier than the Kitchencraft metal kind (this may rust, might it not?)... Unfortunately, Lakeland's is priced at a ridiculous £17 or something...

hope to hear from some replies soon as i'm about to buy a strainer today.. my damsons were picked Thursday morning so they're v. ready to use now! gonna make a cordial out of it. my apples aren't ready yet, so i'll have to use what i can for now..