We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Jam making help for first timer
Options
Comments
-
I'm using a SS maslin pan. I tried the cold plate method on the first try and couldn't see any crinkling or whatever when I tested it and in the end just removed it when it started to smell of burning. I used a thermometer this time and it literally just started to stick as soon as it got over 100 degrees.
If I added a sachet of petcin how soon could I remove it from the heat after it starts to boil?
I have no idea as I always use the plate method. I'd make sure the heat was turned down to half and even if it takes longer, do it slower. Are you stirring it throughout?If you haven't got it - please don't flaunt it. TIA.0 -
Sambucus_Nigra wrote: »I have no idea as I always use the plate method. I'd make sure the heat was turned down to half and even if it takes longer, do it slower. Are you stirring it throughout?
Not once the sugar has been dissolved. My recipe says not to stir it because this will reduce the heat.
I simmered the plums gently with the water for about 15 mins then turned down the heat and added the sugar and stirred it until it was properly dissolved then brought it to the boil and left it on full wack not stirring for about 8-9 minutes until my thermometer read 104 degrees.
I tried the plate in the freezer but when I put a blob of jam on it nothing seemed to happen.
I'll try reducing the heat if that won't stop it from setting. Thanks0 -
You have to stir jam - or it burns! I use a long wooden spatula so I can keep scraping the bottom.If you haven't got it - please don't flaunt it. TIA.0
-
Sambucus_Nigra wrote: »You have to stir jam - or it burns! I use a long wooden spatula so I can keep scraping the bottom.
Problem solved then thanks very much. That's why I don't like recipe books, they always tell you the wrong thing.
One more question, when you are doing the set test on the cold plate how much jam do you use and how long does it take to crack or whatever. My first batch must have reached setting point when I tested it but it still looked runny on the plate.0 -
Problem solved then thanks very much. That's why I don't like recipe books, they always tell you the wrong thing.
One more question, when you are doing the set test on the cold plate how much jam do you use and how long does it take to crack or whatever. My first batch must have reached setting point when I tested it but it still looked runny on the plate.If you haven't got it - please don't flaunt it. TIA.0 -
I always stir my jam while it's boiling on a high heat or it burns0
-
ive merged this with our jam making first timer thread as its dropped down the board
our plum jam thread may also help
ZipA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
I made my first ever batch of jam this weekend and I am so pleased with it.
this is what i did
washed some damsons - around 800g
chopped some apples, core and all - around 500g
250ml water
cooked the fruit for 15 mins or so.
squashed it through a collander
weighed the pulp and stirred in the same amount of sugar until well well mixed.
heated until jam temp reached on thermometer stirring all the time then turned down until just bubbling.
cooked for 15 mins then potted into quite warm jars from the oven
absolutely perfect
damsons and apples were foraged so it only cost the sugar and a bit of gas.
xxp000 -
HI I think I might be being Stupid but I really want to start making Jam never done it before but after looking at E bay the jam jars seem really deer and I want to be able to freeze my jam wont they smash if I put the glass in the freezer? So could I please ask after making jam what is the best thing to put it it?February GC £261.97/24 NSDS 10/12
march 300/290 NSD 12/6
ARPIL 300/ 238.23 NSD'S 10/30 -
All shall be well, and all shall be well, and all manner of things shall be well.
Pedant alert - it's could have, not could of.0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.8K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.8K Work, Benefits & Business
- 598.7K Mortgages, Homes & Bills
- 176.8K Life & Family
- 257.1K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards