Jam making help for first timer

floyd

Nope, I always had but didnt last time and you cant tell they are there in the finished jam

dandy-candy

I took the kids out blackberry picking and only got half a bag before they whined about being bored and pricked fingers! We have softened them on the hob and strained them and now have 1/2 pint of juice - but how much sugar do I add? Some books say to each pint of juice and a lb of sugar, but others give it as less?
Anyone know???

Gigervamp

According to my preserves book, for every 600ml of juice you need 450g of sugar.

csarina

I use 1lb sugar to 1lb of fruit.

Penelope_Penguin

dandy-candy wrote: »

but how much sugar do I add? Some books say to each pint of juice and a lb of sugar, but others give it as less?
Anyone know???

More sugar makes it sweeter; less and it may not keep as well your choice ..............

Seakay

I use 12oz sugar to a pound of fruit (or a pint of juice if making jelly) and the juice of 1 lemon.

Ballymackeonan

I'd second that about adding lemon juice - blackberry is one of the difficult ones to set, and it really helps - or chop one or two Bramley apples in (makes the blackberry go further, as well!)

SoozyJ22

Hi all,

I've been given some sour cherries by a friend with the aim of making jam from them, but I've never made jam before so I need some help. I've been googling recipes as well as looking in my Good Houskeeping book (from 1969), but I'm just getting confused. Do I need pectin? Do I need special pectin sugar? Do I need lemon juice or rind? Do I need to take the stones out of the cherries before weighing them? Do I need a preserving pan, or will my stock pot be ok? (I only have just over 1lb of cherries). What's the best way to prepare the jars? The internet seems to talk about boiling them, but my book's talking about washing them then heating in the oven. Do I need to use wax discs?

If anyone can help with recipes and any kind of 'jam-making for beginners' type information I'd really appreciate it.

Thanks very much in advance,

Susie

silligilli

Hi Soozy,

I love jam making and am pleased to welcome a fellow preserver.

Re: Cherry Jam

You will need pectin as cherries are a low pectin fruit, apples, blackcurrants, gooseberries and damsons are high.

Take the stones out of the fruit, weigh what you have left and use the same amount of sugar, i.e 1lb fruit = 1lb sugar. Unless you are planning to enter your jam in a show regular granulated sugar is fine. I'd try adding a tsp or two of lemon juice to it as well. To sterilise the jars try half filling them with water and putting them in the microwave until the water boils - carefully remove, empty out water and place upside down on some kitchen paper to dry.

You don't need special equipment, a large pan, wooden spoon and jars is all you need to start. As you progress you can buy the 'proper stuff' if you want. I've never found the need for it. Do you know how to test for a set?

I found a really good book in one of those bargain book shops it was £3.00, just called Preserves by Catherine Atkinson and Maggie Mayhew.

I've made gooseberry and elderflower jam and chilli jam (don't spread that on your toast!) this year and am waiting now for the blackberries. I'm going to attempt rowan jelly this week.

I hope this helps - good luck - i'll be interested to hear how you got on. If you have any questions just ask. I'm sure there are plenty of jam makers out there.

SoozyJ22

Thanks silligilli that's all really helpful.

How much pectin would I need to use?

I've read about checking the set (frozen plates?) and think I'll be ok with that once I've read the instructions more carefully.