Making Jams

elona

Jen

If you look at the instructions for your breadmaker you may be able to cook the jam for an extra 20 minutes - I did this and my last pot of jam set really well - even my daughters noticed!

MATH

Jen, I did this one year and got delicious runny jam as well. Great as an icecream topping tho and much better for the kidz than that bright red syrup rubbish you buy at tesco. Thanks for the tip elona my breadmaker book doesn't say anything about extra cooking time. Will give it a go

angeltreats

Hello, sorry to resurrect this old thread but I didn't want to start a new one when an old one would do!

I know there are loads of jam-related threads but before I get stuck in to making my first ever jam I have two questions that I can't find the answer to in any of the old threads.

1. How essential is it to have a maslin pan? The biggest pan I have is a 5.5 litre aluminium pressure cooker.

2. I have lots of jam jars with metal lids that I can sterilise. Do I still need to use the little waxed paper circles?

Thanks for any help

Gigervamp

I use a 10 litre stockpot to make my jams in. I would think your pan should be ok if you're only making small batches. The thing is, when jam is at a rolling boil, it rises up the sides of the pan, which is why a large pan is needed.

I don't use the cellophane discs as I use the screw on lids. The waxed paper and cellophane is for when you're not using lids.

angeltreats

Thanks a lot I was planning on making quite a big batch actually and I want to start making it on a regular basis so I'm thinking a proper jam pan might be a good investment. I have some birthday money to burn! And if there's one thing I don't want it's a sugar burn from it boiling over - I've seen them when people have been making caramel etc and they are extremely nasty.

Will give the waxed paper a miss then, thanks

floyd

I use the base of my pressure cooker all the time for jam making but its only really good for 4-6 jar recipes as more than that does boil up too fiercely