Jam making help for first timer

silligilli

Try 125ml. It's usually 250ml per kilo of fruit. You're right about the cold plates (put 2 in) don't forget to remove jam from heat while testing for the set otherwise the jam will get quite rubbery if over-boiled.

SoozyJ22

Thanks for all your help silligilli. I had some issues with testing for the set - it didn't look set, but I thought after boiling 3 times it should be ready so put it in jars anyway and it was fine. I've just made a second batch with mainly cherries and a few strawberries and the testing worked fine this time so I'm not sure what happened before.

Here are some pictures for you (I had to make some scones to eat the jam on - yummy!):

louise3965

Yesterday I made my first jam with strawberries. It tastes lovely but is far too thick and sticky. I used 1lb of strawberries to 1lb sugar as the recipe said. When I google what went wrong though, it sounds like the ratio was wrong and there was too much sugar.

Now today I have picked 1lb blackberries so want to have another go. Have googled again and it still says 1lb fruit to 1lb sugar. Is that right?

Please help me if you have any idea, thanks xxxxx

Tish_P

Most jam recipes I've used also have equal parts fruit and sugar! What controls the texture is how long you boil it. If it's too hard and gluey it's been boiled for too long, if it's too runny and syrupy it's not been boiled long enough. Sharper fruit, or fruit with more pectin, needs less boiling time. Try boiling it for a few minutes less.

(I always make the opposite mistake so my jam's too runny, won't spread on bread, and I end up eating it on yoghurt like a homemade Fruit Corner. Sadly, runny jam also doesn't keep as well.)

zippychick

Hi Sooz

Glad it worked out - i've merged this with the first time jam making thread
thanks
Zip

zippychick

Hi Louise

I'm no expert myself , but from reading it is usually the same quantity of sugar to jam. There is a thread about first time making jam, which may offer some help and suggestion for you

Some other jam links

Sterilising jam jars - the easiest way

Wax circles/discs for making jam

Making jam in a microwave

Jam making with/out citric acid

Help my jam won't set

hope those help you on your jam making journey and I'll merge this once you get more input
thanks
Zip

louise3965

Thanks both, I guess its trial and error without a sugar thermometer. Will have a go later and report back

babyshoes

The test without a sugar thermometer is to put a saucer / plate in the freezer before you start, then after boiling for a while take it out and quickly put a drop of jam onto the saucer. If it makes a skin fairly quickly (prod it gently to see if it crinkles) , it is ready and should set. If not, scrape or lick off the jam and put the saucer back in the freezer for a few more minutes before testing again.

Seakay

Don't forget to take the jam pan off the heat while you are testing a sample for set.

gillian62

Seakay wrote: »

Don't forget to take the jam pan off the heat while you are testing a sample for set.

That was the mistake I made last week, I didn't take the pot off the heat, and it was a bit thicker than I had wanted. Will try again!!