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Help Jam Crisis!

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  • Which is why I am in near-tears every Christmas, Giving Away Kilner jars. Still, my family devour jam from almost anything so the Kilners have very specific roles...
  • Si_Clist wrote: »
    Yep. We always make enough jam to last us a year, but how much of which depends entirely on what fruit becomes available as and when it does. Year before last we had a mega-glut of rhubarb, so we ended up eating the last of that six months after we'd made the following year's. If you see what I mean.

    FWIW we've been making at least 50 jars of jam a year since the early '80s, and always in wombled jars with wombled lids or lids off jars of supermarket gloop like sweet 'n' sour sauce. Never used a wax disc, and never had a bad batch. We have had the odd bit of mould in one or two jars (and always in strawberry for some reason), but as a percentage failure rate it's very close to gubber all.

    But hey, you make it however makes you happy. We'd just rather spend the money on more sugar to make more jam rather than on jars and lids :D

    Do you put anything at all under the lid? Someone mentioned clingfilm

    The jars I've found actually were ones I bought in bulk 3 years ago and haven't been used (high five to hoarding)
    Money money money.

    Debt
    Dec 2016: [STRIKE]£25,158.71[/STRIKE] £21,999.99

    #28 Pay off debt in 2017 £3803.55
  • Si_Clist
    Si_Clist Posts: 1,547 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Photogenic
    Do you put anything at all under the lid? Someone mentioned clingfilm

    Nope. All we do is check that the ring of bungy stuff which forms the seal inside the lid looks OK, then keep them upside down in an inch of boiling water on the hob while the jam's boiling and the jars are in the oven raring to go. Works for us and has done for years :) In any case, you'll soon know if the lid hasn't sealed, because it won't pull down when the jam starts to cool. Then you just pop that jar in the fridge and scoff that jam next.

    BTW, in case you haven't already discovered this yourself, when it comes to re-using lids from jars of supermarket stuff, you'll find that most of them are one of three standard sizes. OK, you get all the odd sizes too, but most of them seem to be one of those three. Which makes keeping a stock of them more practical if you're as frugal as we try to be ...
    We're all doomed
  • Kevie192
    Kevie192 Posts: 1,146 Forumite
    Greaseproof paper and/or wax disks are unnecessary when using proper lids. These are only required when sealing with cello and an elastic band.
  • As jam that has evaporated pulls away from the glass & looks a bit odd - so long as it's not fuzzy, it's still OK to eat (in our house).
  • abby1234519
    abby1234519 Posts: 1,961 Forumite
    I have a confession.

    The Jam has been sat in my fridge since September. It's not even actually been covered. It's been in a jug with a plate on top. It's likely to have absorbed smells. Should I try to salvage it? Thought scrape the top layer off - reboil it and actually jar it?

    Or should I chuck it...
    Money money money.

    Debt
    Dec 2016: [STRIKE]£25,158.71[/STRIKE] £21,999.99

    #28 Pay off debt in 2017 £3803.55
  • suki1964
    suki1964 Posts: 14,313 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    I have a confession.

    The Jam has been sat in my fridge since September. It's not even actually been covered. It's been in a jug with a plate on top. It's likely to have absorbed smells. Should I try to salvage it? Thought scrape the top layer off - reboil it and actually jar it?

    Or should I chuck it...

    Has it gone mouldy?

    Scrape the top, tip it out and check the bottom, scrap that off if needed

    Then use it in say a rhubarb and apple pie - strawberries would be scrummy as well in a crumble or just splodge it on porridge
  • abby1234519
    abby1234519 Posts: 1,961 Forumite
    suki1964 wrote: »
    Has it gone mouldy?

    Scrape the top, tip it out and check the bottom, scrap that off if needed

    Then use it in say a rhubarb and apple pie - strawberries would be scrummy as well in a crumble or just splodge it on porridge

    no mould at all.

    Good idea! I love rhubarb and apple pie, wouldn't need to add sugar to the apples would I as the jam is full of it? I had thought of making jam tarts for our work fuddle (food huddle)
    Money money money.

    Debt
    Dec 2016: [STRIKE]£25,158.71[/STRIKE] £21,999.99

    #28 Pay off debt in 2017 £3803.55
  • suki1964
    suki1964 Posts: 14,313 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    no mould at all.

    Good idea! I love rhubarb and apple pie, wouldn't need to add sugar to the apples would I as the jam is full of it? I had thought of making jam tarts for our work fuddle (food huddle)

    Might still need a bit as rhubarb can still be sharp even as jam. Or add a few ys strawberries. Strawberries really mellow it out
  • abby1234519
    abby1234519 Posts: 1,961 Forumite
    suki1964 wrote: »
    Might still need a bit as rhubarb can still be sharp even as jam. Or add a few ys strawberries. Strawberries really mellow it out

    OOOOOH I have frozen strawberries! Although I think I should maybe defrost them first otherwise they might let out too much liquid.

    If I want to freeze the pies should I freeze them cooked or uncooked?
    Money money money.

    Debt
    Dec 2016: [STRIKE]£25,158.71[/STRIKE] £21,999.99

    #28 Pay off debt in 2017 £3803.55
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