Jam and Chutney - What pan do I use.

spookmeister

I have masses of marrow grown on purpose for making jam and chutney.

The problem is that all the telly progs show the chefs using apparently stainless steel preserving pans.

Do I need to use stainless or can I use my big pan that is enamelled (or similar). Everyone tells me that I shouldn't use Aluminium.

Please advise.

Ta.

S.

P.S. If anyone is wondering what to do with Marrow - go to google and type in "Marrow" and "Ginger".

thriftlady_2

I'd have thought enamel would be fine. Aluminium apparently reacts with acidic ingredients like vinegar to produce 'off' tastes. The main thing is to make sure it's big;)

spookmeister

Thank you for that. If all goes well might have to rename myself the Jameister.

S.

Sallys_Savings

sorry, I'm not too sure about the pan....but I make strawberry jam in the slowcooker. So perhaps you could do the same with marrow if you have one?

tim_n

Everyone says that aluminum causes problems esp in beer making.

never noticed any off flavours, been brewing five years in my current pan!

JULIE

sorry if i sound an idiot but interested in jam making myself.....does this mean i can use non stick pans? i've got a huge stock pot one is this any good

newleaf

You can use any kind of pan. I wouldn't use Aluminium myself as it has been implicated in all kinds of health scares. As thriftlady says, it needs to be BIG. That is the most important thing. Large quantities of fruit and boiling sugar make a lethal substance. Make sure your pan isn't going to boil over - remember you're going to need a fast rolling boil for about 15 minutes, maybe longer - and make sure you've got plenty of elbow room when you start to pot your jam into jars. Keep a clear run to the sink, too. Preparation is vital and can save a nasty accident.

spookmeister

Does anyone know a really good website for jam-making and recipes?

S

Chip_Butty_3

I have got some good recipes from doing a Google Search for what I want to make. Got a recipe for Gooseberry Chutney from the Waitrose site. Got jam recipes from UKfood site. I selected UK Sites in the search, makes it easier when getting the measurements. However I'm sure that there is an equivelent to an American 'Cup'.
Happy hunting & preserving

Mick

JULIE

Thank you newleaf for advice.... i've made my first trial jar of apple and blackberry jam today....tastes real good....its not very spreadable though so I think I may of cooked it on pan too long??

janeawej

a traditional preserving pan is very wide i have found that if you put a large depth of jam ect into a narrow pan it takes ages! best to use one that has a wide top if possible