Jam making help for first timer

Penelope_Penguin

MissG wrote: »

Thanks for your help. One last thing, the damsons have been frozen would I have to defrost them first?

No, but I always do otherwise you use more gas defrosting them, rather than nature (in the fridge overnight) doing it for free :money:

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing jam making thread to keep ideas together

Justamum

Just a quick question on marmalade making. I've made it in the past and it's usually worked fine, but I find it a bit hit and miss where setting point is, so sometimes it's a bit too runny. My question is - when it has reached the jam temperature on my thermometer how long does it have to be boiled at that temperature, or is it ready as soon as it reaches that temperature. I've never had much success with the wrinkling-on-a-cold-saucer check! I made two batches of marmalade today, and one batch appears to be set, but the other is a bit runny.

mwa

Hello

Is there a jam thread on here? I can't find one but I'm sure there must be.

I want to make blackberry jam for the first time and I am a bit stuck on all the equipment I seem to be required to buy. Do I really need a special pan (I already have heavey bottom ones) and a funnel or can I make do until I know whether this is something I want to 'invest' in??

Many thanks for any advice!

MWA

mmmsnow

mwa wrote: »

Hello

Is there a jam thread on here? I can't find one but I'm sure there must be.

I want to make blackberry jam for the first time and I am a bit stuck on all the equipment I seem to be required to buy. Do I really need a special pan (I already have heavey bottom ones) and a funnel or can I make do until I know whether this is something I want to 'invest' in??

Many thanks for any advice!

MWA

You need blackberries, sugar and jars. That's it.

I made jam for the first time last year in an old pressure cooker (without the lid). I sterilized the jars with boiling water and I just spooned it into the dry jars carefully.

Unless you want to make loads and loads of jam, I would avoid buying any equipment.

valentina

https://forums.moneysavingexpert.com/discussion/1420503
This is the jam/preserving thread
I used to make jam in a stainless saucepan, the only downside was you can't make a large quantity, and if you do try it in a saucepan watch out when it boils unless you like cleaning the cooker!!!
You don't need a funnel, you can spoon it into the jars, but it's easier with one.

ubamother

I often only want to make jam with a pound of fruit - I use a decent pan, a wooden spoon and a warm dry pyrex jug - I find it easy to pour the jam into the jug then use the jug to pour into jars. Blackberries aren't very high in pectin, so you could add the juice of a lemon, boil the lemon pips in with the mix, grate some apple in etc. otherwise you may get a quite runny jam (which I'm happy to make if I haven't got any lemons/pectin etc. because it's gorgeous as a half jam/half thick sauce - it also goes a lot further)

MaggieBaking

Yup, you need a pan, a wooden spoon and clean jars. You don't need a funnel, I just use a large serving spoon to put it into the jar. I do use jam sugar but I'm not sure what the recipe is for blackberries, I have only made strawberry jam.

Farway

Although you do not need a funnel, bottling up is much easier with one, and hot jam is bl00dy hot

Gintotmelinda

hi Mwa

I agree a funnel is good. I only use ordinary sugar and make mine in an old pressure cooker pan. I steralise my clean jars in the oven, about 140 deg and always heat the sugar in the oven first so it is warm when it goes in to the cooked fruit (a la Delia). My top tip is let the sugar dissolve gently first before bringing fruit to rolling boil for setting. Check that it has done so by looking for sugar on the back of your wooden spoon. If you can see sugar crystals then it needs a little more time to dissolve. Otherwise you will get sugary jam-I know I've done it!!

I also use the saucer test for set-put a couple of saucers in the freezer when you start preparing the fruit. When you think the jam is ready to set take a saucer out and put a bit of the jam on it. Leave for a minute or two and push it with your finger-if it wrinkles then it is set.

Use a little bit of butter-not too much- to get rid of any scum after you have skimmed most of it off when the jam is ready. Stir the butter in.

good luck.

Gintot