Jam making help for first timer

thriftlady_2

Katy_M wrote: »

So I don't need to pick really ripe blackberries then Thriftlady? I was worrying that it might not taste as nice if I don't use the ripest possible berries.

Would you suggest that I use the sugar then to make it sweeter, or the apples for the extra pectin...or both?

Thanks for all your help so far! Tis very exciting! Tom & Barbara Good here I come! :rotfl:

Do pick ripe and juicy berries for flavour, but have a few that are bit under-ripe.

You could either use all granulated sugar and replace some of the blackberries with apples or use half jam sugar and half ordinary granulated to keep the costs down -jam sugar is more expensive. You don't want to reduce the amount of sugar because that is what makes it jam and what preserves it.

Have fun!

Seakay

I think that the flavour is better if you include some purple blackberries in with the really black ones, as well as getting a better set.
Also, remember that there are many varieties of blackberry, so it's good to get a mixture anyway because they have slightly different properties which work best all together eg the small hard ones are better cooked than raw, the plump huge ones have loads of juice but less flavour

Katy_M_2

Thanks

Think I will take the advice of using half and half with the sugar and will defo chuck some apples in for good measure!

Need to pick the berries first and gather some jars etc so won't be doing it for a few days but will let you all know how I get on!

Ooh one more thing...does it ruin the pan a bit? I've only got cheapy saucepans so they're not the greatest :rolleyes:

Zazen999

Katy_M wrote: »

Ooh one more thing...does it ruin the pan a bit? I've only got cheapy saucepans so they're not the greatest :rolleyes:

You'll need ideally a BIG pan, as when you are on a rolling boil it really bubbles up and can easily spill over. If you try the one jam jar first and see if it fits.......if it starts catching on the bottom you'll need to remove from the heat asap and reduce it. It will take longer but no burning.

foxgloves

I've got a big old preserving pan which belonged to my Nana & must be decades old. If you take to jam-making and do it every year, it might be worth looking for a 2nd hand one as new ones seem pricey. You ideally need a pan with a heavy bottom as you have to boil the jam pretty furiously to get it to setting point. If you keep on stirring it, it takes longer as you keep lowering the temperature, and you need to avoid it 'catching' on the bottom as this can put black bits in the jam and give it a slightly burnt flavour. There are some good books on preserving which you could probably get from the library, useful as they usually tell you which fruits require the jam sugar with pectin in it and which are fine with ordinary granulated sugar, as well as lots of recipes.

barbie_babe

helyg wrote: »

I'm giving quite a lot of this year's jams and chutneys away as presents, that way I can justify the little labels and gingham hats lol

You'll have to have sugar, but if the fruit has enough pectin in it you can just use ordinary granulated rather than jam sugar, which is more expensive. You can either add apples or lemon juice (1 1/2 tbsp of lemon juice per 900g of blackberries according to a recipe I have) to increase the pectin. Some fruit doesn't need it though, I made blackcurrant jam this morning using ordinary sugar and nothing else and it reached setting point after just 5 mins of boiling.

Hi I have made some jam in the microwave today and was wondering how long it will keep. I want to make some at a later date as presents.

thriftlady_2

barbie_babe wrote: »

Hi I have made some jam in the microwave today and was wondering how long it will keep. I want to make some at a later date as presents.

At least 6 months as long as it isn't one of those strange low-sugar jams. Jam is a preserve, it's purpose is to preserve the fruit.

ceridwen

thriftlady wrote: »

As long as you save the lids that came with the jars you won't need anything else;) The lids should have a plastic lining and that's the kind you need.

Simply wash the jars and lids well. Then dry the jars in a 100c oven for about 10 mins. That will sterilise them as well.

Pour your jam into them while they are hot trying to get them as full as possible. Then screw on the lids.

You can put a wax paper disc on the top of the jam first, but that is only really necessary if you don't have lids.

If you don't have lids you need a circle of cellophane as well as the wax disc plus a lacky band;) A piece of cloth isn't good enough. These are usually put on over the cellophane for decoration only.

Hi oh Queen of jam-making (well and anyone else who has the answer:D)

When you say about drying the jars to sterilise them - do you mean that we should dry the lids as well in the oven at the same time and they will then be sterilised as well? (I'm not sure how well this would work with the plastic lids many jars now have...)

buxtonrabbitgreen

I just use any old jars and sterlise them by putting them in the dishwasher.

ceridwen

buxtonrabbitgreen wrote: »

I just use any old jars and sterlise them by putting them in the dishwasher.

errr....no dishwasher here chez ceridwen....:D....the jars I can handle sterilising - 'tis the lids I'm wondering how to sterilise....