Quick Questions on Jam and marmalade making and Preserving

zippychick

That's a good point. There is a thread about honey crystallising which may help?

THIRZAH

My home made marmalade does that if stored in the fridge-I just warm it up either by standing the jar in a pan of hot water or in the microwave on a low setting and it goes clear again.

paulofessex

Looking to trying to make Jam in the bread maker. Recipe states preserve sugar, however l picked up jam sugar in error. Can anyone please advise of the difference. Many thanks

jannyannie

Hi PaulofEssex

THey're the same thing, sugar with added pectin

Jan x

paulofessex

jannyannie wrote: »

Hi PaulofEssex

THey're the same thing, sugar with added pectin

Jan x

Hi Jan

Thanks for that. Can l ask you, the recipe says to use lemon juice to act as the pectin, would you suggest that l leave that out now as the Jam Sugar has it already added. Can you have too much pectin l wonder.

jannyannie

Hi Paul,

no put the lemon in as well, some fruit like strawberries have very little pectin in them

Jan

zippychick

as this has dropped down the board ive merged it with our jam making quick qs

Zip

Ladyhawk

Hi everyone,

Last year I made some damson jam but it didn't set properly. I don't really use coulis' so is there anything else I could use it in? I live on my own so it not like i can just give it to the kids on bread.

If I had realised earlier I would have reboiled it but I think after a year being in the jar I think it is too late to do that!

Thanks!

dannie

Could you somehow add it to a (apple) crumble recipe?

nmaria

Ladyhawk wrote: »

Hi everyone,

Last year I made some damson jam but it didn't set properly. I don't really use coulis' so is there anything else I could use it in? I live on my own so it not like i can just give it to the kids on bread.

If I had realised earlier I would have reboiled it but I think after a year being in the jar I think it is too late to do that!

Thanks!

mix it with some greek yoghurt, makes a lovely pudding!