Jam from frozen fruit?

smartandshrewd

Quick question about making jam - I remember making jam as a kid and we used old empty jars and paper circles to cover the top of the jam before putting the lid on. Where can I buy the circles from, are they necessary, and can I cut them out of greaseproof paper instead?

Sorry about the thread hijack, didn't want to start a new thread!

Thanks

Pink.

Hi smartandshrewd,

When I make jam I use old (sterilised) jam jars and lids and don't bother with waxed discs at all as the high temperature of the jam when adding it to the sterilised jars seems to be enough to keep the jam preserved well without any mould.

This earlier thread may help: Wax Circles / Discs for Jam making anyone?

Pink

smartandshrewd

Thanks Pink-w

I am very excited about making my own jam, just need to collect a couple more jars, trying to make OH use up old jam as quickly as possible!

floss2

I know that I should probably know this (:o) but when making jam from frozen fruit, do I have to defrost it first or can I just bung it into the pan & heat/defrost it that way? Does any extra water from the frozen fruit make the jam more runny?

Thanks,
Floss x

halight

Hi,
i dont think it matters????
iv never done it before but i can not see that it matters as it would boil off anyway.

MUMOF4_2

hi,
I made loads of jam at the weekend, after someone kindly recommended i used frozen fruit. I waited for the fruit to defrost, then warmed with the jam sugar until sugar was dissolved, put it all in the liquidiser, then put it back in the saucepan, brought it to the boil and let it go to a rolling boil for 5 minutes. I made sweet cherry and summer fruit jam like this. I did add 1 tablespoon of water to the mix and half a teaspoon of butter.
Hope this helps

Suzy_M

For blackcurrant, redcurrant, blackberry and apple, and gooseberry jam you can defrost the fruit by gently heating in the jam pan. Once defrosted treat as fresh fruit.

Penelope_Penguin

floss2 wrote: »

I know that I should probably know this (:o) but when making jam from frozen fruit, do I have to defrost it first or can I just bung it into the pan & heat/defrost it that way? Does any extra water from the frozen fruit make the jam more runny?

Thanks,
Floss x

I leave the frozen fruit in the fridge overnight to defrost

I'll add this to the recent thread on this subject to keep ideas together

Penny. x

thriftlady_2

I've just made a large batch of jam from frozen fruit and it turned out a bit runnier than I was expecting. I've done it before and don't remember this happening -my fruit must have had a higher water content. The answer is to use less water (actually my recipe called for apple juice -the expensive cloudy sort) or to let it defrost as PenPen does.

I quite like my runny jam -I think it is more versatile. We're stirring it into yogurt and will use it as a sauce for plain cakes or cheesecakes or in pancakes. The kids think it is great on toast.

bellaquidsin

I use the same amount of frozen fruit to sugar and cook it in the microwave in a large bowl, in five minute bursts having softened the frozen fruit in the microwave for five minutes first. I add a large knob of butter towards the end and it usually takes about 20 mins. using 500g fruit.

A quick, clean and easy way to make jam and the result is anexplosion of full fruit flavour in the mouth. We use it for flavouring yogurt, jam tarts and steamed sponge puddings (microwave version) in the winter.

Bella.