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  • anguk
    • #2
    • 14th Jun 05, 11:50 PM
    • #2
    • 14th Jun 05, 11:50 PM
    I haven't tried these but they may be of some help:
    http://www.microwaveassociation.org.uk/recipes/recipes/raspuberry%20Jam.htm
    http://www.free-recipes.co.uk/free-recipes/recipe-07088.asp

    There's also a recipe for Microwave strawberry jam here:
    http://www.silverspoon.co.uk/retail/recipes.asp?cat=7

    The only recipe I've found for gooseberries is gooseberry curd:
    http://www.blunham.demon.co.uk/Yorksgen/Recipes/PreservesandJams/#GooseberryCurd
    • squeaky
    • By squeaky 15th Jun 05, 8:00 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #3
    • 15th Jun 05, 8:00 AM
    • #3
    • 15th Jun 05, 8:00 AM
    The hardest thing I found when making jam in the microwave was recognising the setting point.

    The recipe is easy, cooking is easy...

    ..the first time I made jam though, and put a little on a cold plate to see it wrinkle as you push it - I saw what looked like it might be a wrinkle and so decided to give it a couple more minutes. Never saw the wrinkle again and finished up with some perfectly delicious strawberry toffee.

    Now I know that the wrinkle effect is really quite small
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
    • apprentice tycoon
    • By apprentice tycoon 15th Jun 05, 8:01 AM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #4
    • 15th Jun 05, 8:01 AM
    • #4
    • 15th Jun 05, 8:01 AM
    This recipe is from the Tate and Lyle Sugar with Pectin leaflet. I'm not sure about doing it in the microwave though, I would use a saucepan myself.

    I kilo ripe gooseberries
    I kilo sugar with pectin (Jam Sugar as it's called now)

    Clean and sort the the goose, roughly chop in a blender
    Mix the fruit pulp and sugar in a pan and slowly bring to the boil, stirring to dissolve the sugar.
    When a full rolling boil is achieved boil for at least 4 minutes. (test for setting on a cold plate ...AT)
    Pot immediately into warm jars and cover.

    I have never made gooseberry jam but a friend has and she said that it sometimes turns pink
  • Allexie
    • #5
    • 15th Jun 05, 8:15 AM
    • #5
    • 15th Jun 05, 8:15 AM
    The hardest thing I found when making jam in the microwave was recognising the setting point.

    The recipe is easy, cooking is easy...

    ..the first time I made jam though, and put a little on a cold plate to see it wrinkle as you push it - I saw what looked like it might be a wrinkle and so decided to give it a couple more minutes. Never saw the wrinkle again and finished up with some perfectly delicious strawberry toffee.

    Now I know that the wrinkle effect is really quite small
    by squeaky
    Hiya squeaks

    I know just what you mean about the wrinkle effect...I've got a cupboard full of raspberry toffee! I even bought a sugar thermometer but that doesn't seem to help much :confused: I just can't seem to get it right.....
    ♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥

    • squeaky
    • By squeaky 15th Jun 05, 8:33 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #6
    • 15th Jun 05, 8:33 AM
    • #6
    • 15th Jun 05, 8:33 AM
    The wrinkle really is small. Like I said - if you think you've seen it - you probably have

    What I did though, was add more water and try again. It didn't actually work but it did thin the product down to a chewy jam sort of consitency which was great for sponge puds
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
    • apprentice tycoon
    • By apprentice tycoon 15th Jun 05, 8:41 AM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    • #7
    • 15th Jun 05, 8:41 AM
    • #7
    • 15th Jun 05, 8:41 AM
    The wrinkle or plate test is the usual test for setting point but you need a really cold plate to cool the jam quickly AND remember take the pan off the heat while you test. Give the jam on the plate a few seconds to cool down before you push it. If you are unsure that it's cooked enough boil for only around 30 seconds and try again. I would err on the side of it not setting in preference to over-cooking then at least you have a sauce for ice cream if it's not quite firm

    The Jam Sugar is very easy to use and is pretty foolproof, but I never make more than 2 jars of jam at a time and because it only takes around 10 minutes IN TOTAL it's quicker to make jam than to go to the shops.
    • squeaky
    • By squeaky 15th Jun 05, 8:53 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    • #8
    • 15th Jun 05, 8:53 AM
    • #8
    • 15th Jun 05, 8:53 AM
    I kept my test plate in the freezer!

    I'm sure it was just me expecting to see more wrinkling than I did and just sailing merrily past the setting point.

    I too will be erring on the side of caution next time I make jam - but as I said, while I didn't exactly get jam the last time, I still managed to finish up with something tasty and edible
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
  • Allexie
    • #9
    • 15th Jun 05, 8:56 AM
    • #9
    • 15th Jun 05, 8:56 AM
    Is it better to make jam in small quantities then...must admit I've been making huge batches??? :confused: I guess if it's going to go wrong it's better it goes wrong in small quantities. Trouble is I know I'm going to be given about half a field of strawberries and the same of raspberries soon....
    ♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥

    • Chipps
    • By Chipps 15th Jun 05, 9:00 AM
    • 1,543 Posts
    • 4,802 Thanks
    Chipps
    Thanks for this thread, I must admit I have been put off of jam making by the amount of fruit flavoured toffee that I have managed to produce in the past. I too was looking for a really [I]wrinkly[I] sort of wrinkle!
    Not sure about making it in the microwave, though.
    Actually that may be because my grandma gave me a real, genuine, huge old fashioned preserving pan which I am dying to try out - so old-style!
    • apprentice tycoon
    • By apprentice tycoon 15th Jun 05, 9:02 AM
    • 3,286 Posts
    • 2,939 Thanks
    apprentice tycoon
    I would make small quantities, as you say a small disaster is better than a big one. If you have lots of fruit to jam I would just make lots of small batches. Because it's around 10 minutes from getting the pan out to putting it away again so I would just spend an hour or so doing small batches. if you get really confident then make a bigger batch but that will be when the phone goes and you forget the time .........
    • MATH
    • By MATH 15th Jun 05, 9:17 AM
    • 2,931 Posts
    • 5,603 Thanks
    MATH
    How many of you have a jam setting on your breadmaker and have used it? I used to make jam in mine and the results were pretty good.
    Life's a beach! Take your shoes off and feel the sand between your toes.
  • mink35
    I always make jam in the microwave, one jar at a time so it doesn't go off. The recipe I use also doesn't have pectin in - it relies on lemon juice to set it.

    This is the recipe I use (post number 4).
    Mink
  • Trying2Save
    How's this for an old recipe!

    GOOSEBERRY JAM From an old, old cookbook belonging to the White Horse Inn, Fishergate, Doncaster:
    Take your gooseberries when they are at their biggest and pilk them and putt them in a stoup and sett them among boyling water till
    they be tender then putt them throu a fine search ane putt ane equall wrought of suggar ane boyle it to the consistence of a marmalet and box it up.
  • mink35
    How's this for an old recipe!

    GOOSEBERRY JAM From an old, old cookbook belonging to the White Horse Inn, Fishergate, Doncaster:
    Take your gooseberries when they are at their biggest and pilk them and putt them in a stoup and sett them among boyling water till
    they be tender then putt them throu a fine search ane putt ane equall wrought of suggar ane boyle it to the consistence of a marmalet and box it up.
    by Trying2Save
    Love it! Can ya make it then and let us know how you get on!
    Mink
    • squeaky
    • By squeaky 15th Jun 05, 1:36 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Love it! Can ya make it then and let us know how you get on!
    by mink35
    Shouldn't that be:-

    Prithee fayre maide; wouldst mayke one pott under trial and with haste that ye might tell aul that wish to hear of thy successe?
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
  • mink35
    Shouldn't that be:-

    Prithee fayre maide; wouldst mayke one pott under trial and with haste that ye might tell aul that wish to hear of thy successe?
    by squeaky


    Alas kind sire, I fear that thou art taking the pith
    Mink
  • Trying2Save


    Watch this space fayre maides and gallant sires.
  • Trying2Save
    Yippee I've just made Gooseberry Jam in the Microwave. It looks fantastic on the windowsill cooling off! From a combination of recipes etc here's how:

    Jam covers from Robert Dyas; Tate Lyle Jam Sugar 1kg (2.2lb) from Savacentre; jam jars - soaked labels off in very hot soapy water; 1kg (2.2lb) gooseberries from my allotment, top & tail. Cold saucers in the fridge.

    Put jam jars in the dishwasher with full load. (I read somewhere that this would sterilise them and you put the jam in whilst they are still warm).

    Put gooseberries in big plastic bowl in the microwave, cook on high until they are soft. Then add the bag of sugar and stir until dissolved. Cook on high for 5 mins, stir & test on cold saucer, cook on high for 5 mins, stir & test on cold saucer (sort of very small wrinkle on plate), held spoon in the air and when it cooled it looked like it was setting. I think this bit is where experience comes in - though I don't have any Anyway pour into a measuring jug (also from the d/w) and then pour from the measuring jug into now sterilised warm and dry jars from d/w. Immediately place waxed circles with waxed side on the jam while it is still hot and leave to cool completely. Covers are then put on the jam when it is either hot or cold, but not tepid as it causes mould.
    • squeaky
    • By squeaky 21st Jun 05, 1:11 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Sounds like you've got yourself some jam! Wahey!

    Lucky on that microwave timing though... I'd give it one minute at a time (after the first five) and then test for the setting point because it depends so much on how much you're making, which fruits, and how much power your microwave has.

    Pleased it all worked for you though
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.

    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = 5.20 Apr 0.50
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