Basics for Jam Making?

Pipkin

I'd really like to have a go at making my own jam, but I haven't a clue what equipment I would need.

Could you help by letting me know the basics I would need to start? (I can add to it as I go, so would like to start with the basics.)

I've seen small Kilner jars sold out here very cheaply, would they be any good for storing the jam?

Penelope_Penguin

You don't need much. Big pan to make the jam (I use my pressure cooker pan) wooden spoon, ladle and jug to transfer it to jars, wax discs (under £1 in cookery shops).

As for jars, you can buy them, or ask on Freecycle. I once asked in the office and was inundated.

Older thread here - jam making basics for first timer.

HTH, Penny. x

Pipkin

Thank you very much Penny

Mutantk

Penny do you know if normal caster or granulated sugar will do the job or is there a special kind for jam making.....

count_rostov

You can get jam sugar which is granulated sugar with added pectin. This is handy if you're using fruit which doesn't have much natural pectin, such as strawberries. However if you're making marmalade then granulated sugar will do fine. Alternatively, you can use standard granulated sugar and add liquid pectin, the proportions will be on the pectin bottle. This will give you a better set but I think is slightly more expensive.
Also, you can save and reuse old jam and honey jars as all jars need to be sterilised before you put the new jam in them (put them through a dishwasher cycle or wash them and put them in a warm oven). Be careful of using old pickle or sauce jars though - best to keep them for chutneys and savoury jellies.
Happy jamming!

Penelope_Penguin

Mutantk wrote: »

Penny do you know if normal caster or granulated sugar will do the job or is there a special kind for jam making.....

Hello, stranger :beer: I use granulated sugar. For fruit low in pectin, such as strawberry, I add lemon juice to assist setting. I've never used pectin

Delia Smith taught me to make jam, and her recipes are hard to beat

Penny. x

champys

Penelope_Penguin wrote: »

Hello, stranger :beer: I use granulated sugar. For fruit low in pectin, such as strawberry, I add lemon juice to assist setting. I've never used pectin

Delia Smith taught me to make jam, and her recipes are hard to beat

Penny. x

Yes, agree - ordinary granulated sugar only. Keeps it simple. We normally have loads of this in stock because OH uses it to feed the bees when the weather is cold, so I just dip into the stocks when I want to make jam or jelly. My jam always comes out fine with it. For plum jam I usually add the stones in a piece of muslin while cooking the fruit. And for strawberry jam I add some rhubarb.

Angelina-M

I've just posted a little bit about jam making on my blog, I don't know whether that may be helpful?

I have a big stainless steel pot that I use. I used to have a smaller pot but worried that the hot jam would spit out once it gets to that rolling boil stage. Oh and wear a pinny or an old t-shirt. The times I've ruined a top with little red speckles of jam :rolleyes:

grunnie

You need a large pan. Berries will boil up to 4 times the level they are when in the pan, and a wooden spoon. You don't really need jars. Any container will do just wait till the jam is cold if you are using old margarine tubs or they will melt.:T

OddjobKIA

Penelope_Penguin wrote: »

Hello, stranger :beer: I use granulated sugar. For fruit low in pectin, such as strawberry, I add lemon juice to assist setting. I've never used pectin

Delia Smith taught me to make jam, and her recipes are hard to beat

Penny. x

thanx very much for that bit of advice

~*Sissy*~

Hi, i have been given 4lbs of strawberry, thought i would try and make jam! Now i have fresh lemons in and have some jam making sugar. Lots of jars in the shed!
Where do i start !?!:eek: I have a breadmaker that has a jam setting. Or is it just as easy to make on the stove? Any ideas would be great!
Many thanks x;)