Jam making help for first timer

billieboy_2

billieboy wrote: »

Is Tate & Lyle preserving sugar the same as "jam sugar"? That's all I could find just now. Didn't buy it just in case.

Anyone please?;)

HypnoNu

Hi billieboy,
Preserving sugar and Jam sugar are the same thing....

foreign_correspondent

Nope preserving sugar and Jam sugar are NOT the same thing!!

You need JAM SUGAR for this recipe. Only Jam sugar has the pectin that strawberries need to set...

http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/preserving-sugar

http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/jam-sugar

Hope that clarifies things!

FC x

billieboy_2

foreign_correspondent wrote: »

Nope preserving sugar and Jam sugar are NOT the same thing!!

You need JAM SUGAR for this recipe. Only Jam sugar has the pectin that strawberries need to set...

http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/preserving-sugar

http://www.silverspoon.co.uk/home/products/sugar-and-syrups-for-cooking/jam-sugar

Hope that clarifies things!

FC x

Thanks for that. Will have to go to an Asda, Tesco or Co-op. Have only got Waitrose, Sainsburys and Somerfield near me.

foreign_correspondent

I know Asda definitely sell it - i would be surprised if the Co op or Sainsburys didnt.. but you never know with supermarkets!!

Hope you havent tried making strawberry jam with the preserving sugar... you can use it fine for fruits with stones (more pectin) or add certo (pectin in a bottle) if using it with strawberries, but I would stick with the jam sugar for strawberries, cos the above recipe is pretty much foolproof.

I made eight jars yesterday and its lovely!

foreign_correspondent

billieboy wrote: »

Wow that's really comprehensive and quick, four minutes boiling time! Thanks:T . Have added the jam sugar to my shopping list and will look out for some nice strawberries. BTW, when I used to make jam years ago, I bought the waxed seals and cellophane. Am I okay just using ordinary screw top jars?

I just use ordinary screw top jars, (eg. empty Jam, marmalade etc jars) wash them out well and soak the labels off. If they have gummy glue left behind that you cannot remove, use WD40 and a cloth to get it off, then wash them again well!!

If the lids are a bit whiffy (from pickles etc) I soak the lids in water and bicarb to get rid of the smell. Discard the if the lids are at all corroded. I do not bother with a waxed circle, this can encourage mould.

Ask your family and friends to save them if you want to make lots!! And look out for reduced strawbs at the end of the day, so long as they aren't getting mildewy they will be fine!

If your jars and lids are really clean, and you sterilise them in the oven, and fill and lid whilst the jam is hot they will be fine. I always find that I get jam all around the neck of the jar when filling, so I just use a wodge of clean, wet kitchen paper to wipe around the screw thread before I screw the lid on.

Good luck!

parsonswife8

billieboy wrote: »

Wow that's really comprehensive and quick, four minutes boiling time! Thanks:T . Have added the jam sugar to my shopping list and will look out for some nice strawberries. BTW, when I used to make jam years ago, I bought the waxed seals and cellophane. Am I okay just using ordinary screw top jars?

______________________________

Hi there billieboy!

Back from hols today. After the no cook disaster, I am also going to try this recipe as I came back with a whole big basket of Sussex strawberries. Off to look for jam sugar!
Thanks for helping us fc.

pigpen

Foreign-C.. I don't have strawberries but plums.. questions.. Idiot amswers required!!

I don't need jam sugar just ordinary sugar will do??
Is the general method still the same.. just different fruit? Regardless of whether I use rhubarb, apples or plums??

I have more jars than I know what to do with!!

foreign_correspondent

parsonswife8 wrote: »

______________________________

Hi there billieboy!

Back from hols today. After the no cook disaster, I am also going to try this recipe as I came back with a whole big basket of Sussex strawberries. Off to look for jam sugar!
Thanks for helping us fc.

no worries, the recipe is not mine, but I hope the tips help!

Good luck, do let us know how you get on :-)

foreign_correspondent

pigpen wrote: »

Foreign-C.. I don't have strawberries but plums.. questions.. Idiot amswers required!!

I don't need jam sugar just ordinary sugar will do??
Is the general method still the same.. just different fruit? Regardless of whether I use rhubarb, apples or plums??

I have more jars than I know what to do with!!

I too have a million jars - however, I am filling them fast!!

re: Plums - no any old sugar will do, I just buy the cheapest white sugar.

Stone fruits like plums do not need any extra pectin as it comes out of the stones when it cooks. However, it is not as quick as the pectin has to be released from the stones.

The general principle and method is still the same, it is a while since I have made plum jam, but as far as I remember - here is the basic recipe, and method:

For each 1lb of plums (weighed whole, with stones in) you need 3/4 lb sugar (or for every 1kg, 750g sugar). If the plums are very sharp you can increase the sugar (up to the same weight as the plums max)

chuck the plums in the pan and start to cook/simmer them till they break down and the juices come out, (5 to 10 mins) then take off the heat and chuck the sugar in, stir till dissolved, then bring back up to the boil. (whatever sort of jam you make you must never let the mix boil before all the sugar is dissolved or it will caramelise and spoil the jam)

Bring to the boil, let it boil for a little while (15 mins? ish?) then start to skim off the stones that come to the top, using a slotted spoon, or even a wooden spoon.

Get a cold saucer and test it to see if it's setting - continue testing till you get a set then pour into warm sterilised jars and seal. - basically as soon as you suspect its setting well enough stop boiling it, even if you havent skimmed all the stones out yet, you can turn off the ring and skim them off before you ut it into jars.

Sorry I can't be more accurate on the timings, but they will vary depending on the pectin content of the plums, so all you can do is keep checking with the 'saucer test'.

When you bottle it, you can if you like, crack open a few of the plum stones, and remove the kernels (looks like an almond) and add these to the jars of jam - it adds a nice flavour.

Ther is also a recipe on the silver spoon website - as their strawberry recipe works so well it may be worth a try!
http://www.silverspoon.co.uk/home/recipes/05/plum-jam

Hope that helps,

fc x

P.S for rhubarb (again, no stone) I believe you need to use Jam Sugar - I think the strawerry jam recipe would work fine with strawerries swapped for rhubarb! Maybe a little bit of ginger thrown in too - rhubarb and ginger jam is delicious!!