Help Jam Crisis!

[Deleted User]

Growing up in the post war era we learned to scrape the top mouldy bits of and eat underneath but rarely had to do that as bread and jam was a staple filler-upper for most kids back then. Jam soon found a home in permantantly hungry kids.

We didn't have bags of crisps to munch on as my late Mum would have said
"Do you want a jelly piece Hen" a tiny wee Glaswegian who managed to keep her children fed through war,rationing and austerity without the help of crisps and very few sweeties as they were rationed as well.

Sugar was saved for jam making, and no one had sugar in their tea I have never ever taken suger in tea, coffee or on cereals porridge had a sprinkle of salt .

On the odd occasions we had too many tomatoes in the garden we sometimes had a shake of sugar on top as you would with strawberries and even today in the summer I like tomatos with sugar sprinkled on top :):) as a treat

suki1964

abby1234519 wrote: »

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?

Uncooked. The syrup will go too toffee if reheated too many times and the dishes a nightmare to clean

suki1964

JackieO wrote: »

Growing up in the post war era we learned to scrape the top mouldy bits of and eat underneath but rarely had to do that as bread and jam was a staple filler-upper for most kids back then. Jam soon found a home in permantantly hungry kids.

We didn't have bags of crisps to munch on as my late Mum would have said
"Do you want a jelly piece Hen" a tiny wee Glaswegian who managed to keep her children fed through war,rationing and austerity without the help of crisps and very few sweeties as they were rationed as well.

Sugar was saved for jam making, and no one had sugar in their tea I have never ever taken suger in tea, coffee or on cereals porridge had a sprinkle of salt .

On the odd occasions we had too many tomatoes in the garden we sometimes had a shake of sugar on top as you would with strawberries and even today in the summer I like tomatos with sugar sprinkled on top :):) as a treat

Nkt as far back as you Jackie but it was the same during the sugar shortages in the 70's , it was for cooking only. Luckily ( not) sweeteners had just come about and every one had a wee hermasetas (sp) dispenser in their handbag

Jam sandwiches were a staple. In from school hungry? Out with the bread and hm jam. Oh I used to be envious of the posh kids who had peanut butter and robinsons jam

Mind I loved mums greengage jam. Was lovely in a cheese toastie

abby1234519

suki1964 wrote: »

Uncooked. The syrup will go too toffee if reheated too many times and the dishes a nightmare to clean

Including pastry? Or blind bake then freeze with filling in.

Husband wants to know why all the pie dishes are out. For pies obviously!!!!

suki1964

abby1234519 wrote: »

Including pastry? Or blind bake then freeze with filling in.

Husband wants to know why all the pie dishes are out. For pies obviously!!!!

Indeed freeze from made. Don't cook at all if you don't need to.

Pie plates are great for this. Mine have a wee slidey thing that you spin around and knock the pies off their plates when either frozen or cooked ( flour well if freezing and knocking out). Only a couple of quid from dunelm.

purpleybat

abby1234519 wrote: »

So I used about 1200g of rhubarb last night to make jam. It's currently in a pyrex jug in the fridge, what do I do with it? I can't "can" it as I don't have the suitable stuff and don't think it would be very money saving to go and buy the necessary stuff.

My mum was pulling up the last crop of Rhubarb for this year and gosh this jam tastes so good but I can't eat it all in a week....my teeth would rot:eek:

rhubarb is a really low setting fruit/veg. you either have to pair it with high pectin fruit, apple wholes, damsons, buy pectin, or accept itl be sloppy and shorter lasting.


sorry I'm not much use. rhubarb infused gin or vodka is good

abby1234519

purpleybat wrote: »

rhubarb is a really low setting fruit/veg. you either have to pair it with high pectin fruit, apple wholes, damsons, buy pectin, or accept itl be sloppy and shorter lasting.


sorry I'm not much use. rhubarb infused gin or vodka is good

I used a lot of pectin....aldi had an offer so I bought 3 bags

I just have left it in the fridge for 3 months and need to use it up. Pies pies pies!