Jam making help for first timer

Trying_really_hard

:T A big thank you is in order for the OS board. :T

Yesterday, I successfully made my first lot of Blackberry and Apple Jam, with some supervision from my mum (She still doesn't like me near the hot jam at the age of 22 :rolleyes: ).

Anyway, I thought that 9 jars would be far too much, but I have since found that it is far too delicious to just sit around.

Thanks to the various posts about pectin and the like and all the other lovely little bits of advice that I read on here. Successful jam was the result.

thriftlady_2

Trying_really_hard wrote:

Yesterday, I successfully made my first lot of Blackberry and Apple Jam, with some supervision from my mum (She still doesn't like me near the hot jam at the age of 22 :rolleyes: ).

:rotfl: My mum's a bit like that and I'm 40

Great jam news, warning it's addictive

morganlefay

I have just had a revelation ! I've made jam for years but the degree of setness has always been a bit erratic. I do the thing with the saucer, but sometimes the jam is too runny and last year my lovely damson jam which I wanted runny to put in yoghurt (I've just bought an Easiyo and plan to drown in thick yog with damson jam, yummmmmm) was so set you had to chip it out of the jars. But this morning I splashed out £3.25 on a jam thermometer, and my troubles are over. I just thought i'd say because that thing with the saucer and a blob of jam with a wrinkly surface just doesn't work for me, whereas a thermometer makes it completely easy.
I must now go and eat a lot of the lovely runny damson jam I made this afternoon while the rain poured down outside....how soothing !..........

LizD_2

How do you work out how much jam you'll get from a quantity of fruit? I guess it depends on the water content, but where I can find this out?

earthmother

Any tips?

I have my jars with lids (though have to buy some wax discs - or can I use greaseproof or do without entirely?), a large pan, a thermometer, and the old baby steriliser to do the jars in.

I've bought jam sugar, in the hope that it will give me the best chance, lol, and have an abundance of strawberries right now, so that's what I'm going for.


I do recall last year reading about jellies/seedless jams and straining them through muslin - is it still the same recipe as normal jam, or do you actually use a different one if you're doing this? Probably won't try it this time, but it would be nice to know - if this takes off, I can see me doing quite a bit over the next few weeks, and hubby doesn't like seeds or bits - picky whatnot.

odds-n-sods

If you are making jelly you strain the pulp. You dont' need to for strawberries.

Just mash the fruit, heat it with the jam sugar - follow the directions on the bag; it has pectin in it so doesn't need to boil for long.

Blackberries or raspberries can be strained; strawberry seeds arent big enough or hard enough to bother with. Have fun!

kethry

earthmother -

can't tell you about strawberry jam cos i've not made it before (but want to - will be watching this thread with interest) and am awaiting my grandmother to send me the ultra-secret-mustkillyou-recipe for grandpa's strawberry jam.. LOL. Have made plum and damson jam, neither of which have bits in (the damsons just fall to pieces and you can sieve to get rid of the stones, the plums you can mush (although i didn't) with a spoon to get rid of bit pieces, and i destoned before jamming) and they were both a) gorgeous b) really easy (like you, am doing lots of jamming and pickling!!).

I can also tell you that Lakeland are doing all kinds of preserving equipment if its of any help.

thanks for bringing this up - good luck with it!

keth
xx

janet6267

I want to give it a try also, would love to be able to make jam and pickles.

Let us know how you get on.

odds-n-sods

If you look on this thread, http://forums.moneysavingexpert.com/showthread.html?t=531601&page=2

on post 38 there is a link to a company that sell jars of all sorts and do small quantities; still works out cheaper than Lakeland.

DawnW

I wouldn't use wax circles if you have lids. I find they tend to make the jam go mouldy. Just use the lids. Cheaper and less trouble! By the way, if you do have problems with mould you can just scrape it off if it is just at the top. It does make the jam keep less well though.