Jam making help for first timer

newleaf

I don't agree with Mrs Beeton re the 'scum' either. Skimming it off whilst cooking is wasteful and skews your quantities. Wait until the jam is cooked and if there is 'scum' (foam) melt a large knob of butter into the jam and stir it in - Hey Presto!, scum magically disappears.

hawk

I always remove the skins as I dont like the skins in my jam as I dont like the shred in marmalade of lumps of strawberrys in jam also, is that odd - LOL

newleaf

hawk wrote:

I always remove the skins as I dont like the skins in my jam as I dont like the shred in marmalade of lumps of strawberrys in jam also, is that odd - LOL

Oh, I see . It's not 'odd', it's just unusual! Perhaps you'd be better with Jelly?

hawk

newleaf wrote:

Oh, I see . It's not 'odd', it's just unusual! Perhaps you'd be better with Jelly?

And some ideal milk :rolleyes: :rotfl:

ellas9602

Thanks

I'm just pooping out for sugar now. I have 3lbs of damsons how much jam will this make? I have two 100g jars.Is my pressure cooker pan suitable to use?

rainbowrisin

Nicki wrote:

If you can't get to grips with saucers or jam thermometers (which are a pain) you can simply use the dedicated jam sugar (which is only a few pence more than the plain stuff, so cheaper than shelling out on a thermometer if you haven't got one already) then boil for exactly 4 minutes. I've used this a fw times now with different fruits and it has always turned out perfectly.

I didn't know about dedicated jam sugar - what an excellent invention! Thanks for that.
You are right about jam thermometers being a tad tricky at times - when I first made jam I did use one, as liked the fact that if the reading was right then I knew it would be okay - I lack confidence with cooking and wasn't sure i'd be able to judge using the saucer method. Once I'd done a few lots and it came out fine, I did both methods for a little while to make sure i was judging the wrinkles right. Now I use the saucer method and save the thermometer for sweets. I didn't mean to complicate things - I just remember how nervous I felt when I made jam for the first time and the thermometer did reassure me.:o

newleaf

You really don't need jam sugar (which is sugar with added pectin) for damsons, they have loads of pectin. It's for things like strawbwrries and cherries that don't set well on their own.
The pressure cooker pan will be ok for this smaller amount you are making but it wouldn't do a full size batch. I reckon you'll get about 5-6 lbs jam from 3 lbs damsons. Good luck - let us know how it goes. (I love damson jam, but mine aren't ripe yet )

rainbowrisin

newleaf wrote:

You really don't need jam sugar (which is sugar with added pectin) for damsons, they have loads of pectin. It's for things like strawbwrries and cherries that don't set well on their own.
The pressure cooker pan will be ok for this smaller amount you are making but it wouldn't do a full size batch. I reckon you'll get about 5-6 lbs jam from 3 lbs damsons. Good luck - let us know how it goes. (I love damson jam, but mine aren't ripe yet )

Oh, is that all jam sugar is? I'm quite deflated now - I thought it was some new perfect jam making invention:o

ellas9602

I am now the proud owner of 5 jars of damson jam!! yeaaayyy!

I can't believe how easy it was and it's delicious I also baked my first ever hand made loaf of bread to go with it.

Thanks for al the help and advice I'll be making jam forever and ever now!!

newleaf

ellas9602 wrote:

I am now the proud owner of 5 jars of damson jam!! yeaaayyy!

I can't believe how easy it was and it's delicious I also baked my first ever hand made loaf of bread to go with it.

Thanks for al the help and advice I'll be making jam forever and ever now!!

That's fantastic, well done! :T
You'll be so pleased when you taste it in the morning. HM jam is far superior to any that you will ever buy, and Damson is just to die for!