Jam making help for first timer

v8monkeyboy

I've just checked my Marguerite Pattern book (my bible when it comes to making, preserving and pickling), and yes, you can use frozen fruit. The only thing is that fruit looses some of the natural pectin, so you have to compensate by increasing the fruit amount by 10%, or doubling the amount of lemon juice used.

If there is no lemon juice in the recipe, add 1 tablespoon to each 450g of sugar. Or you could do what I do, and use jam sugar with added pectin

As for using only one punnet, simply adjust the amount of sugar. So, if you're using strawberries, it would be 225g (that's a punnet isn't it?), 200g sugar, 4 tablespoons lemon juice (2 if the strawberries are fresh).

Hope this helps,

Tracy x

meanmarie

No problem using small quantities of fruit to make jam Mardatha. Weigh your fruit, use 3/4 lb of sugar per pound of fruit for strawberries, raspberries, currants, I also use the juice of a lemon per lb of strawberries as they are very low in pectin. For gooseberries etc use 1 lb of sugar per lb of fruit. Pour sugar over fruit and leave to sit covered over night, bring slowly to boil stirring all the time until sugar has melted, test for set after 15 mins by putting small amount on cold saucer and putting in freezer for a few minutes....if it then wrinkles jam is ready to take off heat. Allow to cool somewhat and pour into clean jars which have been warmed in oven. Enjoy!

I never bother with jam sugar as I find most things work fine with ordinary sugar which is much cheaper and I always have it in cupboard.

You can use frozen berries no problem, just pour over sugar and leave to thaw overnight.

HTH

Marie

Oh Tracy, you are much better at explaining than I am....

Ladyhawk

If only I had read this thread 8 hours ago! I made strawberry jam this morning with frozen berries and despite using double the lemon it hasn't set. Will boil it up in the morning with even more lemon. I didn't realise that freezing berries destroys what little pectin there is in strawbs.

recovering_spendaholic

I often make jam with just one punnet of fruit or with frozen fruit. I always use jam sugar and never have any trouble with setting. I use equal quantities of fruit and sugar and the jam is always lovely.

mardatha

Brilliant, thanks everybody ! Cant wait to get some fruit now..

freebiequennie

Does anyone have an instant type jam recipe sophie dahl made on the other week with 250gm raspberries, juice orange and tablespoon sugar to go in middle of a sponge cake.

I have about 250gms blackcurrants and 100gms strawberries I want to use up and make into a jam but aware it wont make a huge amount so dont want hassle of sterilising jars etc as it will get eaten in couple days on pancakes, toast etc by husband .

babyshoes

If you are keen to make jam / jelly/ preserves etc, a pick your own farm is a fun way to get cheaper fruit that is very fresh, and you know what you are getting, plus you can make sure you only choose the best fruits for what you want to make, eg nicely ripe strawberries for jam, or slightly firm raspberries for preserving etc. You can also pick as much as you need for the recipe.

Also, if making small quantities of jam, it is more satisfying to make a couple of small jars rather than one bigger one.

mardatha

Is over 20 miles to the PYO places and the husband wont take me, so in desperation I want to try Sainsburys frozen berries !

doelani

I really must stop reading this forum........I want to make jam lol

scotsaver

Does anyone know how long home-made Jam will keep? I've only ever made one or two jars at a time in the past but now I have an Allotment I've been making jars and jars of Jam in the last couple of weeks, keeping some for ourselves and been giving some to Friends but will still have loads left so wondered how long it can be stored for?;)