Jam making help for first timer

fluffytrollop

sodium metabisulphite - I used to use this when I sterilised my beer, wine and jam making gear...but, like the wax discs, it seems nobody has a clue what I'm on about!
it's not practical for me to do the sterilise in the oven (my kitchen's not much bigger than a cupboard and there's kids running about) so does nayone have any idea where to get this stuff? the chemists look blankly at me (all seem about 15 years old!) and hardware store says she doesn't stock it.

nopot2pin

fluffytrollop wrote: »

sodium metabisulphite - I used to use this when I sterilised my beer, wine and jam making gear...but, like the wax discs, it seems nobody has a clue what I'm on about!
it's not practical for me to do the sterilise in the oven (my kitchen's not much bigger than a cupboard and there's kids running about) so does nayone have any idea where to get this stuff? the chemists look blankly at me (all seem about 15 years old!) and hardware store says she doesn't stock it.

You can get it from Homebrew shops

marmiterulesok

I've just made marrow and ginger jam for the first time,and I'm not sure if it's set properly.
I also added some apples to the recipe:750g marrow,250g apples,lemon juice and zest,83g finely chopped crystalized ginger and 1kg sugar.
For some reason,instead of steaming the marrow and apples,I boiled them.After I'd drained them,there was still a lot of liquid in them.I think that was a mistake....
Once I'd added the sugar,it seemed to be going well.Just to be sure,I added some more lemon juice towards the end.
Now that it's in the jars,it still looks quite liquidy.
I think I'll leave it til tomorrow.

My question is,what would you advise me doing tomorrow if it's still liquidy?Can I add more apple,and if so ,should it be raw or cooked?

TIA.

kinkyjinks

fluffytrollop wrote: »

sodium metabisulphite - I used to use this when I sterilised my beer, wine and jam making gear...but, like the wax discs, it seems nobody has a clue what I'm on about!
it's not practical for me to do the sterilise in the oven (my kitchen's not much bigger than a cupboard and there's kids running about) so does nayone have any idea where to get this stuff? the chemists look blankly at me (all seem about 15 years old!) and hardware store says she doesn't stock it.

If you have a Manor pharmacy near you they stock it with their wine making stuff. Or you could use Miltons or some other fluid?

shopndrop

I have never made jam before, only lemon curd, and have been told it is quite easy. My local greengrocer is selling boxes of damsons and plums quite cheap at the moment, so I thought I would have a go with one of them.

Can anyone tell me if one of these is better as jam than the other and do I need to use preserving sugar or will granulated do. I noticed that the preserving sugar is really expensive.

Any advice will be greatly received.

Also can anyone point me in the right direction with a link on here for a recipe for either. I have tried searching but I am obviously doing something wrong with my search as nothing is coming up and there must be loads of threads on here.

lowesy

Hi shopndrop

I made my first batch of jam using this recipe http://www.bbcgoodfood.com/recipes/11750/angelas-flexible-jam-recipe

I didn't use any specific sugar, may have been caster may have been normal granulated, but it set fine. I think (I may be wrong) that you can use pretty much anything to make jam with, you just need to get your measurements right.

I've also heard that chucking in an apple can help it set as it has high levels of pectin.

Like I said, I'm not hugely experienced in jam making and I'm sure someone with more nous will be along to help you in a bit, but the link above served me very well.

HTH x

ALIBOBSY

I must admit to being a bit of a novice myself, but having now made a few jars and having read my RC handbook to preserves cover to cover I seem to have the basics. For a jam or jelly to set there has to be a certain level of acid and pectin.
Preserving sugar has pectin added to ensure a set, but it is just as easy (and cheaper) to add some higher pectin fruit and or lemon juice to the mix.
According to my book (and my experience last year) Damsons and both high in pectin and acid so set easily (have a scout around we have a number of Damsons trees-not in persons gardens, where you can pick the fruit for free, but ours are not ripe enough yet up here).

Plums if they are sour are high in both, but sweet plums have only medium amounts so a squeeze of lemon juice and/or an apple thrown into the mix should be fine.

ali x

shopndrop

Thanks for the help. Been and bought the fruit, thought I had enough sugar, but haven't so need another journey now. Never mind, good exercise as I will walk. Will have a go at the recipe from lowesy and will report back with results.

mrs_motivated

I only use jam sugar if making strawberry jam as it is more difficult to set.

Jam sugar is sugar with added pectin to help the fruit set (lemon juice also works) some fruits are higher in pectin work easily with ordinary sugar for example blackcurrants.

Hope this helps.

katholicos

Damsons make lovely jam, so buy 'em and make jam! Here's a recipe you could use.

Damson Jam