jam seive

sandraroffey

can someone help?? last week i made apply and blackberry jam BUT because my grandson wont eat anything with bits in (?) i cooked the fruit as if for a jelly, unpeeled and chopped up apples etc., then pushed it through a sieve.

the jam turned out brilliant BUT it took me all afternoon to push it through that small seive. actually it wasnt such a small seive at all.

what i need really is something that is kitchen-size but will do a good job on maybe 'pressing'?? the fruit through. it would do the job in half the time.

ideas?? obviously some sort of fruit press but havent seen anything that is domestic kitchen size. maybe i have been looking in the wrong places.

all that hard work was worth it though - 13 jars.

Wonder_Girl

I know you can get strainers for when the jam is hot to get the pips out as you are putting it in the jars, but i don't know what you can use for set jam other than the way you did it

thriftlady_2

Would it not be easier not to make jam, but to make jelly instead?

Simply cook the fruit in water until really soft. Strain overnight through a jelly bag. Next day measure juice and to each pint add 1 lb sugar. Boil to setting point.

sandraroffey

seemed such a shame to waste all those lovely blackberries apples. i suppose it was more like a 'butter' really. perhaps next time i will make less and then it wont be quite so laborious!!!. thanks guys.

System

Hi,when i was in college we used a large fine mesh sieve and a flexable plastic scraper,it would have a bigger surface area and is flat ,you would need a large bowl for it to rest on

type this number into ebay and you will see what i mean,the ones we used were wider again this is only 6in,but you will see what i mean

220245629280

the plastic scrapers were what the bakers used

hope this helps

sandraroffey

that could seriously do the job!! perhaps a bit bigger so it sits on the top of a large bowl?? thanks muchly for that one.xxxx

foreign_correspondent

Hi, When I make apple butter (where, as you say, the apple is cut up whole and cooked) I put it through a sieve too - I bought a large (about 10" accross) metal sieve, on top of a large stoneware mixing bowl (which my OH has dropped, so waiting for a new one! grr!) and push the fruit through with the back of a ladle - much, much quicker than a small sieve and a wooden spoon!

sandraroffey

big bowl-sized sieve it is for me. thanks folks, really grateful. could use your recipe for apply butter????? thanks.xxx

foreign_correspondent

yeah, hang on...

right, usefully enough I fiddled around and adapted a recipe or two and didnt write down what I did!!!

... but I think I can remember - I cut up about 4lbs of apples (bramleys and anything going a bit past it in the fruit bowl) - skins, pips and all, added about 2/3 pint cider (flat is fine!) and simmered it till the apples had collapsed and become like apple sauce.

I then bunged it through the sieve, rinsed the pan, chucked the pulp back in, with 4 cups of sugar, a squirt of lemon juice and a bit of mived spice ad cinnamon maybe 1/2 tsp mixed spice and 1 tsp cinnamon, stirred it till all the sugar had dissolved, brought it to the boil and cooked it till it was a rich brown colour and seemed likely to set when a little was dripped onto a cold saucer!

Then I poured it into arm clean jars and sealed - hope that makes sense, I am a bit of a try it and see cook, and this worked well!

I made it last autumn with a freebie bag of windfall bramleys and gave some away for christmas - it has gone down very well with everyone who has tried it.

kazmeister

I had a glut of blackcurrants in the freezer and couldnt be bothered to get the bits off for the jam so put it all through the juicer, (just remember to empty the container - I forgot and the kitchen looked someone had been murdered). I put the pulp in a muslin square and simmered it until I was ready to add the sugar. Jam was lovely.