Homemade jam

horsechestnut

Home Preservation of Fruit and Vegetables, published byHMSO, explains everything you need to know about jams,chutneys,etc. Also explains how to test for pectin. It's the book we used at Home Economics College.

powershopper

Hi there squishyclaire, you seem to have the jam thing taped! I've been making assorted jams 'n' stuff for over fourty years and use this sequence.....
1 sterilise jars
2 make jam
3 pour into hot jars
4 put the little wax discs on, wax side down (this seals the surface and stops the jam drying out, if you haven't eaten it all!!)
5 Wet the OUTSIDE of the cellophane paper, stretch over the top of the jar and fasten with rubber band.
When the paper dries it should be taught like a drum, thus sealing the jam in the jar.
Get a copy of Home preservation of fruit and vegetable HMSO (try Amazon)
I've had mine since 1962 now very dog-eared, still in use!!!
Good luck!!

squishyclaire

Thanks again for all the tips and the book recomendation. I managed to get a copy from the library this evening. I am now a lot clearer on the process and shall get going this weekend. I managed to get some jars also after a post on freecycle- just waiting for the jam pan but I have a large pan that will do in the meantime. Many thanks to you all, Claire

Ted_Hutchinson

I reuse jam jars with metal lids. If they have a pop up/down ring in the center and you screw the lid down while the jam is very hot when the jam cools the center will ping down and you know the jar is sealed. Much better than the cellophane covers.

squishyclaire

Thanks to all of you who gave me some tips. I have been cooking this morning and am now the proud owner of 4 jars of jam and 6 jars of chutney. Have to now clean the kitchen, looks like I have had a fight with elderberries!

D&DD

Well done squishy Have you had a go at the breadmaker jam yet? I do a lot of mine in there as it saves me watching it,great for small quantities and if you have any odds and s*ds knocking around in the fridge that need using up..

squishyclaire

yes, I did one lot of the jam in the breadmaker and one in a pan. I think for a beginner the breadmaker seems a good option. It only made a 2 small jars but the feeling of delight when I saw real jam inside out weighed the small quantity.

donna73

i'm new too jam making too and have just found this book in the library it looks really good- "best kept secrets of the womens institute, jams, pickles, chutneys" by Midge Thomas

Seakay

squishyclaire wrote: »

I am trying to make jam for Xmas pressies for this year. I have got all my recipies together and some free elderberries I picked at the weekend and some crab apples from my friend. However I am not sure how to seal it. All the resources on the internet seem to controdict themselves. Some say to put the wax disks on while the jam is hot, others when it is cold. Also I thought I didn't need the jam jar lids and I got rid of them. Will the little plastic covers you put on with an elastic band be ok instead. I made marmalade earlier in the yar and I obviously got this bit all wrong as it was mouldy on the top after a month. I was gutted as it had been such hard work.

The main thing is to cover either when hot or when cold, never when warm/tepid.
One of the advantages of waxed paper discs is that when you lift them off any mould will come with them, then you can clean the inside of the top of the jar to remove any remainder and your preserve should be edible.
powershopper has it absolutely right about the way to use cellophane discs instead of lids - only thing is they are not so good for pickles and chutney because they are not vinegar-proof.

marybakers

I make homemade strawberry and raspberry jam in microwave and its brilliant.need to give you recipe.its so easy to make