Jam making help for first timer

Icemaiden

billieboy wrote: »

The latter - this is in case I get a bumper crop of tomatoes:D .

Chop up the toms and bung in a heavy duty pan with a bit of sugar and simmer for several hours until a thick puree consistency has been achieved, give it a stir every now & again. Put puree through the food mill or sieve to remove the skin and seeds. If the consistency is thick enough put into small jars, don't fill right to the top of the jar leave a bit of room, and screw lids on very tight, place in a pan of water and boil for about 45mins so that the jar lids seal or put puree in bags and freeze. If the puree isn't thick enough when you have sieved it put back into pan and simmer for longer.

HTH

Ice
x

Patches41048

Patches, don't suppose you could post up or pm the method please?

No problem Naomim, unfortunately im at work at the mo and the book is at home. I will dig it out over the next couple of days. It will give me a chance to check i dont do anything wrong copyright wise too!

billieboy_2

Icemaiden wrote: »

Chop up the toms and bung in a heavy duty pan with a bit of sugar and simmer for several hours until a thick puree consistency has been achieved, give it a stir every now & again. Put puree through the food mill or sieve to remove the skin and seeds. If the consistency is thick enough put into small jars, don't fill right to the top of the jar leave a bit of room, and screw lids on very tight, place in a pan of water and boil for about 45mins so that the jar lids seal or put puree in bags and freeze. If the puree isn't thick enough when you have sieved it put back into pan and simmer for longer.

HTH

Ice
x

Thanks fro that, seems pretty comprehensive. Just one question (:o ) how much is "a bit" of sugar? Say I had 1Kg of toms :rotfl: :rotfl: , how much would I use? Also, I'm growing golden sunrise toms (yellow), do you know if I could still use them and get the same flavour? TIA.

foreign_correspondent

I made chilli jam to use up leftover tomatoes the other day - its quite nice! the recipe is in the greenfingered thread, but I can dig it out if you want it.

Icemaiden

As everything its all to do with personal taste really, I tend to sprinkle abit into the pan, stir it into mixture then taste, if its not to your liking add a bit more then taste again, get my drift:p I don't add salt & pepper but know others will you could try making a small batch first and experiment abit;)

As for the yellow toms, I have no idea:o

Ice
x

billieboy_2

Icemaiden wrote: »

As everything its all to do with personal taste really, I tend to sprinkle abit into the pan, stir it into mixture then taste, if its not to your liking add a bit more then taste again, get my drift:p I don't add salt & pepper but know others will you could try making a small batch first and experiment abit;)

As for the yellow toms, I have no idea:o

Ice
x

Thanks Ice, I didn't know whether the salt was to do with the preserving of it but presumably the water bath helps with that. I shall wait for my bumper crop of red toms for this one;) .

Patches41048

Naomim

The book i got this from is called Preserves and Pickles by Caterine Atkinson and Maggie Mayhew. I just couldnt resist it when i went into Lakeland last time and i have tried a couple of the jams out of it, not had a bad one yet. I especially like the Rhubarb and ginger although i think i may have adapted that one to suit the ingredients i had in.:j :j :j

With copyright in mind i have reworded it a bit but essentially it should be ok.

450 g raspberries and about 450 g preserving or granulated sugar, i used jam sugar as i had it in anyway.

If you use a mixture of slightly underripe berries as well as just ripe it helps the set. Put the fruit into a heavy based pan and crush gently with a wooden spoon. Gently bring to boiling point then simmer for 10 mins to soften the fruit.

This is the tedious bit, and its a bit messy. Put the fruit through a fine nylon or stinless steel sieve (sifter) - i would go with the nylon given the choice as im still cleaning pips out of my steel one! Push the fruit puree through the sieve with the back of the wooden spoon - this took me a while but was worth persevering as there was a lot of pulp came though long after i first thought of giving up. Discard the pips.

Measure the fruit pulp into the cleaned pan, adding 450 g sugar to 600 ml puree. Continue as for normal raspberry jam.

I got a reasonable set with this but i did use jam sugar. It would be interesting to know what it is like with granulated ... may just go drag those raspberries from the freezer to see. :rotfl:

I hope this helps

Patches

Naomim

Thanks Patches :beer: I'll print this off at work tomorrow. I'm sure they all think I've gone a bit loopy making things. I printed off a recipe for HM tomato ketchup today! I'm sure they think I'm on some kind of "good life" crisis :rotfl:

Naomi x

Patches41048

I know what you mean Naomim, i'm just glad no one watches what comes out of my printer!

I think i already have the ketchup one, and far too many others .. i doubt i will get round to using them all but you never know!

I wonder if there is a support group for old style recipe addicts?

recovering_spendaholic

Patches41048 wrote: »

Naomim

The book i got this from is called Preserves and Pickles by Caterine Atkinson and Maggie Mayhew. I just couldnt resist it when i went into Lakeland last time and i have tried a couple of the jams out of it, not had a bad one yet. I especially like the Rhubarb and ginger although i think i may have adapted that one to suit the ingredients i had in.:j :j :j

With copyright in mind i have reworded it a bit but essentially it should be ok.

450 g raspberries and about 450 g preserving or granulated sugar, i used jam sugar as i had it in anyway.

If you use a mixture of slightly underripe berries as well as just ripe it helps the set. Put the fruit into a heavy based pan and crush gently with a wooden spoon. Gently bring to boiling point then simmer for 10 mins to soften the fruit.

This is the tedious bit, and its a bit messy. Put the fruit through a fine nylon or stinless steel sieve (sifter) - i would go with the nylon given the choice as im still cleaning pips out of my steel one! Push the fruit puree through the sieve with the back of the wooden spoon - this took me a while but was worth persevering as there was a lot of pulp came though long after i first thought of giving up. Discard the pips.

Measure the fruit pulp into the cleaned pan, adding 450 g sugar to 600 ml puree. Continue as for normal raspberry jam.

I got a reasonable set with this but i did use jam sugar. It would be interesting to know what it is like with granulated ... may just go drag those raspberries from the freezer to see. :rotfl:

I hope this helps

Patches

I make this sort of jam using those frozen black forest fruits you get in the freezer cabinet in Tescos. They only cost £1 for 500g and I just bung them in the pan frozen and bring to the boil and then sieve them and add 500g jam sugar and bring to the boil again and cook for 5 minutes and it makes the most delicious seedless jam. You get 3 small or 2 large jars out of this amount.