Jam making help for first timer

Valli

Why on earth do you want to freeze it? In all my years of jam making I have never, ever felt the need to freeze jam!

There's a thread on here (old Style) The Preservers Year. Worth a read and I recommend it.

Anyway properly made jam, which has reached its setting point and is put into sterilised jars will keep, well, in a cupboard as long as the jar-seal is not broken. I have kept jam for 2-3 years successfully.

Ask people (friends and family) to save you their empty jam and marmalade jars and lids.

If you ask for help on the Preserver's Year you will get it. And, if you want to ask me I make the following...
Rhubarb and Ginger Jam
Bramble Jelly
Plum Jam
Damson Jam
Damson Jelly (and I am NEVER making damson jam again!)
Cherry Jam (and I am intending to try cherry jelly next time - it HAS to be easier!)
Blackcurrant Jam
Marmalade
Shredless Marmalade
Not a lot of shred marmalade
I would make strawberry jam - I do grow them but they are stunnigly popular with little miss Valli and I'm lucky if I can serve them up as a dessert tbh!

(was experimenting because of parental complaints )

would be happy to help/advise and share recipes as was very grateful to have had someone who led me though the process.

I alos make Sloe Gin. I am drinking as I type so I hope I haven't come across as ubnhelpful;)

Anyway best thing to put it in is glass jars; I use screw caps, have never used waxed discs and I have never had a jam go mouldy. I sterilise in the oven (on a low heat).

Special equipment I have

jam pan - preserving pan excellent bargain s/h was £3. If you are just starting out I strongly suggest you see if you can borrow a preserving pan to try and they can be hideously expensive.
Wooden spoons - extra long
Preserving thermometer - not necessary and I use mine sporadically
Jam Funnel - mine's by Tala (Dunelm Mill sell them) and there are times it has saved spills - I would say essential for marmalade or strawberry jam
Muslin cloths - essential for jelly (and sloe gin)

Other sources of empty jars would be Freecycle - or tell people you want jam jars and lids.

Some of my jars have been filled and refilled many, many times; I was given a set of jams in 2004 in a rack with hexagonal jars; every year my parents get thes esame three jars filled with whatever I made that year as an extra xmas gift. The 'best' jars (shape makes them really easy to use) are Bonne Maman - I guard THEM carefully and only gift the jam to people who will give me back the empties!

Finally I onl;y make jam with fruit I can either grow myself (rhubarb and blackcurrant) pick myself (blackberries for bramble jelly which is REALLY worth making!) or amd gifted. People who know me and have fruit are told they will be given a jar of jam if they pass on their surplus fruit - the friend who gave me plums this year was making her own plum jam so she got a jar of rhubarb and ginger from me as a thank you.

Finally PM me if you want any more tips - mopre than happy to hand down what I know; having beem 'jamming' for over 20 years now, thanks to my late former neighbour, Vera..

Pink.

Hi skintmum2012,

Jam is a preserve so it doesn't need to be frozen and will keep well in sterilised jars for at least a couple of years. You really don't need to freeze it. Making jam is really easy and once you've done it once you'll become addicted. If you read through the threads below you'll find lots of tips and good advice.

This thread may help with finding jars:

Where to find glass jars?

This one on how to sterilise them:

sterilising jam jars - whats the easiest way?

And this one may help with making the jam:

Jam making help for first timer

I'll add your thread to the link above later to keep the replies together.

Pink

Memory_Girl

I bought a case (24) of LIDL tomato pasta sauce for 18p per jar. I use a third of a jar a week on DS1's packed lunch on Wednesday (pasta and sauce in a food flask).

The jars then got filled with HM jam and gifted this year at Christmas. Not free - but nearly IYSWIM

MG

chinagirl

It's Jamming Time Again ..... off to make my lovely Golden Plum Jam before I end up giving all our plums away to friends and family, as seems everyone wants a go at it !!!

Daisychain1

I am planning on trying to make jam (Blackcurrant) for the first time.

I am completely rubbish in the kitchen and any advice, hints, tips, do's and dont's would be greatly appreciated.

Thank you

DC1:)

phizzimum

Black currant is a good jam to make as the fruit is naturally high in pectin (the thing that makes jam set)

Sterilise your jars first by washing them in v hot water and put jars and lids in the oven (about 120 degrees). Put a saucer/small bowl in the fridge

Weigh your fruit and put it in the biggest pan you have. Then weigh out your sugar -I always use granulated as its cheaper. I use the same weight of sugar as fruit. Then I put the sugar in the oven too

Heat your currants slowly at first. You might want to add a little water but they will release juice as the cook. Bring up to the boil, and when the fruit is starting to break down add the sugar. Keep stirring until you can tell that the sugar has all dissolved. Then keep it boiling for another 5 mins.

Put a little dollop of jam onto the cold saucer-as it cools down it should firm up and wrinkle a little when you push it with your finger. If it doesn't then keep cooking the jam and try the saucer test again

Then pour into your hot jars. Either put the lids on immediately or wait till the jam is cold.

Hope this helps. Black currant is my favourite jam to make. Although the pigeons seem to be eating most of the currants in my garden!

Daisychain1

Thank you so much for your help. Off to the kitchen I go. I'll report back and let you know how it went, unless i do a rubbish job and then I will go and sulk instead. Haha!!

suzybloo

I use 1lb black currants, to 1 lb sugar and add 3/4 pint of water, bring to the boil, add a knob of butter and boil til reaches setting point, skim and pot immediately. The butter disperses any foam that accumulates.

Daisychain1

Thank you for your help. It was a success. I'll definitely be making it again.

phizzimum

Well done you!