Idiots guide to jam making

mamaoba

I used to use my breadmaker to do jam in but haven't made jam since before having ds (the ex didn't have a sweet tooth). I can't remeber any of the recipes now anyway.

My current one doesn't have this feature but I want to take ds to some pick your own places over the summer + our local market normally has some good deals on soft fruits if you get there last thing on a Saturday.

Home made jam /pickles also makes wonderful pressies for those who seem to have everything and men at Xmas.

Has anyone got any muppet-proof jam recipes? How long does homemade jam keep? If I make strawberry now can I lay it down for Xmas? I saw 8
punnets for £1 on saturday.

I've got some big stainless steel pots (pressure cooker and stew pot) and have been saving my glass jars but do I need any other special equipment?

doddsy

I am the laziest jam maker but it always seems to work!

I weigh the soft fruit of choice, warm in a pot while mashing a little to get juices flowing, add an equal amount of sugar and dissolve. Once dissolved start to boil 'vigorously', stirring regularly to prevent sticking on bottom (the pots bottom that is!!!) I then add the juice of a couple of lemons to help the setting process. Pour a little onto a saucer and cool, if it wrinkles when you push your finger through it then it is ready. If not, continue to boil until it does.

put in CLEAN jars, (I wash, then pour boiled water over and then dry/warm in oven). Once poured in EITHER cover immediately with wax cover and lid OR leave to cool completely and do same. If you do it when it is cooling down mould can occur.

My jam can keep to couple of years but only if I 'lose' one at the back of the cupboard, otherwise it gets scoffed very quickly. I generally make 30 - 40lbs every year of Raspberry, Strawberry or mixed berries. Blackberries are made into Blackberry Jelly.

If you are buying strawberries from the market just be aware that they may not have very much pectin in them, which is what makes the jam 'set' You may want to add a little more lemon juice, or use the preserving jam which has added pectin in it (I think it's a bit more expensive - don't bother with it myself)

I don't use any other 'special equipment', as I said, I'm lazy! I know others do use thermometers etc and it can become 'scientific' if you want!

Great achievement when you service up hm scones & jam!!!

Enjoy - hth
Doddsy

whistler-alison

I got a good book recently called Luxurious Jam, all the recipes from which are about how to make jam, marmalade, chutneys etc in your microwave. It attracted me because the recipes make just two or three jars. I've had a few successful tries - made summer fruits jam, pineapple jam, melon jam and tomato chutney (not tasted yet). The book does say that you do have to use good quality fruit, preferably slightly underipe to get the right pectin levels (as doddsy said). 8 punnets for £1 might mean they are past their best.

leonie_2

Im not the op but that sounds fab!

Im probably being thick here but why would strawberries from the market not have much pectin in? is it something that fades with age?

doddsy

Leonie, I questioned the market strawberries in case they were really ripe, I like to go to the fruit farm and choose my own. I pick ready ones for eating and firm slightly underripe ones for jam. Also, I find the foreign ones are a bit on the watery side, I believe you can't beat an English strawberry for flavour.
regards
Doddsy

mamaoba

thanks so much for that - it was exactly what I needed a "non-technical" guide to jam making.

I'd done a google and been overawed by talk of muslin and preserving pans and thermometers.

I agree with about the strawberries - we'll be giving pick your own ones for Xmas pressies now I know they'll last till then. A quidshop basket with homemade scones, a pat of value butter and a jar of home made jam would also make a lovely birthday gift for a couple of mates - thanks for the idea!

I've made some lovely chutneys in the past from market cheapies with veg - decided this year it was time to turn my attention to the fruit

making it in the microwave sounds interesting but my microwave is a £20 jobbie from asda (I only ever use it for warming leftovers up) and not very accurate on timings so I think it might be safer to stick to the stove top route for now.

doddsy

mamaoba - sounds a lovely idea, and you could even make the butter to go in the basket, hm scone, hm butter and hm jam - lovely.

There is a thread on here somewhere re the butter, it's really easy!
regards
Doddsy

henhog

Hi,

I really recommend The Basic Basics; Jams Preserves and Chutneys by Margueritte Patten. It costs £7.99 but it really is a complete guide to all things jam making etc. She has sections on essential information, what equipment you need, basic techniques, rules for success etc. A really useful book! :T