Cost of making home made jam

Jake'sGran

Nicki wrote:

Could you post a recipie for this by any chance. I love good lemon curd but some shop ones can taste very artificial so I would love to have a bash at making my own. Thanks

Yes Nicki, I will do it tomorrow now as I am only just getting used to this web site and saw that someone had thanked me but I didn't know how to find what for. It's almost my tea time and I'm starting to wane. The recipe is just butter (the best is salt free), eggs and lemon juice. One important thing is to strain the egg white as, otherwise. you get little bits of it cooked.

Be back tomorrow. Just realised too that the microwave (which I don't really use a lot) is great for making good Hollandaise sauce for two to go with nice grilled salmon.

thriftlady_2

Jake'sGran wrote:

Be back tomorrow. Just realised too that the microwave (which I don't really use a lot) is great for making good Hollandaise sauce for two to go with nice grilled salmon.

You do know you're going to have to give the recipe for that don't you ?:D Do tell, is it easier than the traditional method ?

lucylou

Hi yes I put the lids in as well.yes they are metal but nothing ever happened .I read it in a book called microwave techniques.But yes I agree if you're using a lot of jars it's definitely quicker to boil them normally;)

thriftlady_2

Wow I thought putting metal in the micro was a definite no no:eek: Still you live and learn:) Thanks;)

colnkits

I'm not sure I could manage jam, but the lemon curd sounds easy to follow for an appaling cook like me

Only problem being that I don't have any lemons (now I want to buy some!).....so it kinda goes against my DFW plan for the week :whistle:

:rotfl: :rotfl: :rotfl: :rotfl:

thriftlady_2

You can make lemon curd in small batches, so not too expensive and hm lemon curd is the best.

You can make it in a slow cooker. You put the bowl of curd on a biscuit cutter or similar and half fill the SC with water.

apple_mint

thriftlady wrote:

I love making jellies because you don't have to do so much prep to the fruit and you don't need to follow a recipe. I recommend crab apple jelly and quince jelly which are a beautiful tawny colour. I also make damson, blackberry and hedgerow jellies (elderberry,blackberry and apple) these are all deep purple.

Thriftlady, do I need to add any lemon juice when making blackberry jelly ... and if so how much? You can tell I know very little about this!

Picked a big bowl of blackberries last night and we are going out to pick more tonight so that we can start batch making wine, jelly, freezer bags of berries (for desserts in winter). We seem to have loads of berries ripening in the hedgerows.

thriftlady_2

I didn't add lemon juice last time I made blackberry jelly. Blackberries are quite high in pectin so lemon shouldn't be necessary.Apple is good with blackberries.

I don't mind if my jellies don't set really firmly, I quite like a 'soft set', useful for melting into sauces and gravies.I keep them in the fridge once opened btw.

Jake'sGran

Nicki wrote:

Could you post a recipie for this by any chance. I love good lemon curd but some shop ones can taste very artificial so I would love to have a bash at making my own. Thanks

Here is the recipe I use. I haven't tried the second one.

This is the one I have always used but I found another, see
underneath
LEMON CURD

40z butter
3 size 3 eggs
8 ozs caster sugar
Finely grated rind and juice
Of 3 lemons

1. Heat the butter on high for 2-3 minutes
until melted
2. Beat the remaining ingredients together
and add to the melted butter. Stir well.
Cook on high for 4-5 minutes stirring half way through. When cooked sufficiently the curd should be thick enough to coat the back of a spoon.
3. Allow to cool slightly before transferring into warmed jars. Cover when cold. Makes approx.
1 lb

NB I sterilise jars by putting a small amount of water in them and putting them in the microwave to boil. After filling the jar/jars place a disc of greaseproof paper over the top before sealing
with a lid.

ALTERNATIVE RECIPE

Juice and rind of 4 lemons (I used to buy the unwaxed ones as they were only 59p for 4 in Morrisons but as long as you wash them it doesn’t matter.
1 lb caster sugar
4 eggs beaten
4oz butter

Place all ingredients in a large bowl. Mix well until well combined.
Heat on high for 1 minute. Stir well.Continue to cook for 1 minute at a time until the mixture starts to thicken, then stir every 30 seconds.
(The eggs coagulate if overcooked).The mixture will thicken on cooling. Pot into warm jars as above.

NB I noticed the one I am used to making has less sugar to the amount of butter so maybe you would prefer that. Enjoy it.

adsk

Home made preserves TASTE SO MUCH BETTER than shop bought.

Some times (heresy I know on a money saving site) cost can come 2nd. I'd much rather have the luxury of a spoonful of home made raspberry jam with the tooth tingling sweetness, perfume and searing acidity than an anodyne shop bought jam. Even your really expensive 'posh' jams at upwards of £2 a jar can't come close to home made.

Home made jams/preserves can also save you money - just gift wrap one as a thank-you present for someone and watch their eyes light up when they open it.

Home made jams/marmalades etc can work out cheaper than shop bought if fruit is bought in season.

Home made marmalade often works out cheaper than most shop bought. Seville oranges in january from a market/greengrocers are very cheap and sugar is not expensive (always use Tale & Lyle - prefer cane sugar) - you don't need any fancy (& expensive) preserving sugars. And home made maralade is SO superior in taste I'd continue to make it if it cost a lot more to make myself.

My favourite jams have to be damson (one of the few genuine seasonal treats left) which are inexpensive if you can find them (or free if you have a friend/neighbour with a tree), raspberry (from pick your own). I am very fond of apricot too but the tasty apricot is an elusive beast (for jamming or eating).

If you've never tried before get jamming and marmalading! You'll never regret it.