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    • elljay
    • By elljay 8th Oct 18, 5:57 PM
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    elljay
    Making just one jar of jam - help please
    • #1
    • 8th Oct 18, 5:57 PM
    Making just one jar of jam - help please 8th Oct 18 at 5:57 PM
    Hello all, I've been given a few plums and some damsons, I've put them in the freezer for now but would really like to jam them (well actually I'd like to gin the damsons but buying the gin wouldn't be very mse)

    I've probably got enough for maybe a jar of each. It's ages since i made jam and it will be done in a saucepan as I haven't got a jam pan any more, no idea where that went.

    Can anyone point me somewhere that can help with proportions/recipe please? I've found a few but they tell me to de-stone the fruit first, then weigh it. I'm sure it isn't necessary to do that, I remember stewing plums then just taking out the stones with a slotted spoon. Or maybe I need to weigh a single stone then calculate from that. Or maybe not!

    Any help very gratefully received. Thanks

    EJ
Page 1
    • CapricornLass
    • By CapricornLass 8th Oct 18, 7:15 PM
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    CapricornLass
    • #2
    • 8th Oct 18, 7:15 PM
    • #2
    • 8th Oct 18, 7:15 PM
    Equal weight fruit to sugar?


    I know that jelly is 1 pt juice to 1lb sugar, and I think jam is 1 lb fruit to 1 lb sugar.
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    • maddiemay
    • By maddiemay 8th Oct 18, 9:38 PM
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    maddiemay
    • #3
    • 8th Oct 18, 9:38 PM
    • #3
    • 8th Oct 18, 9:38 PM
    Equal weight fruit to sugar?


    I know that jelly is 1 pt juice to 1lb sugar, and I think jam is 1 lb fruit to 1 lb sugar.
    Originally posted by CapricornLass
    That's how I work it out too, but if I have frozen the fruit I usually allow about 10% more fruit than sugar to allow for the extra moisture.
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    • elljay
    • By elljay 9th Oct 18, 12:08 PM
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    elljay
    • #4
    • 9th Oct 18, 12:08 PM
    • #4
    • 9th Oct 18, 12:08 PM
    Thanks very much, that makes sense - will give it a go this afternoon. I suppose I'll have to knock a bit off to cover the weight of the stones too as I'm not going to spend a beautiful day destoning plums.

    Thanks again. EJ
    • Artytarty
    • By Artytarty 9th Oct 18, 5:09 PM
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    • #5
    • 9th Oct 18, 5:09 PM
    • #5
    • 9th Oct 18, 5:09 PM
    How did it go? Have to say I'd just have thrown them in together and made a couple of jars of mixed fruit jam, but then again, I'm pretty lazy!
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    • Siebrie
    • By Siebrie 9th Oct 18, 9:20 PM
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    • #6
    • 9th Oct 18, 9:20 PM
    • #6
    • 9th Oct 18, 9:20 PM
    I remember eating jam with stones in, and it was fine. It was just jam that would not keep very long, so needed to be eaten within a year, if I remember correctly.
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    • maddiemay
    • By maddiemay 9th Oct 18, 10:30 PM
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    • #7
    • 9th Oct 18, 10:30 PM
    • #7
    • 9th Oct 18, 10:30 PM
    The stones will rise to the top, I skim off as many as I can with a fork, but a few always escape. My mum never bothered, she used to tell us that those who ate the most jam got the most stones
    The best thing about the future is that it comes one day at a time. (Abraham Lincoln)
    • elljay
    • By elljay 10th Oct 18, 12:23 PM
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    elljay
    • #8
    • 10th Oct 18, 12:23 PM
    • #8
    • 10th Oct 18, 12:23 PM
    Yep it worked out absolutely fine thanks. I've now got one jar of plum jam - I'm still unsure about the damsons, because jam is so sweet I think it might spoil the lovely taste of them, so still toying with the gin idea. I'll have to see if there's any cheap gin around.

    I ended up using my normal style of cooking, starting with a recipe then messing with it. I wish it was possible to make jam with less sugar though, I think I'm probably so used to things being less sweet than in years past - didn't stop me scraping the pan (or rather the base of the pressure cooker which I used in the end.) Nom nom. The stones were easy to pick out with a slotted spoon, they just rise to the surface once it's been simmering for a few minutes.

    Thanks for the encouragement folks. EJ
    • bouicca21
    • By bouicca21 10th Oct 18, 2:15 PM
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    • #9
    • 10th Oct 18, 2:15 PM
    • #9
    • 10th Oct 18, 2:15 PM
    I always did 2 parts fruit to 1 part sugar.
    • PipneyJane
    • By PipneyJane 12th Oct 18, 12:53 PM
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    PipneyJane
    Yep it worked out absolutely fine thanks. I've now got one jar of plum jam - I'm still unsure about the damsons, because jam is so sweet I think it might spoil the lovely taste of them, so still toying with the gin idea. I'll have to see if there's any cheap gin around.

    I ended up using my normal style of cooking, starting with a recipe then messing with it. I wish it was possible to make jam with less sugar though, I think I'm probably so used to things being less sweet than in years past - didn't stop me scraping the pan (or rather the base of the pressure cooker which I used in the end.) Nom nom. The stones were easy to pick out with a slotted spoon, they just rise to the surface once it's been simmering for a few minutes.

    Thanks for the encouragement folks. EJ
    Originally posted by elljay
    EJ, MrT is selling 70cl bottles of cooking gin for £10 at the moment. It's the cheapest I've found.

    HTH.

    - Pip

    (I harvested a bag full of sloes on Saturday, which will be ginned this weekend. They're currently frozen sloe-marbles. I use the recipe from www.sloe.biz
    . Afterwards, I'll make sloe gin truffles following the recipe that's also on that site.)
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    • elljay
    • By elljay 12th Oct 18, 5:03 PM
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    elljay
    Oooh thank you. No Tesco nearby I'm afraid, however there's plenty of time so when I'm next near one I'l pop in. I'm sure Adi or Lidl will have some too at a reasonable price. I wonder what the difference between drinking gin and cooking gin is though? Never heard of that before!

    EJ
    • PipneyJane
    • By PipneyJane 13th Oct 18, 2:32 PM
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    PipneyJane
    Oooh thank you. No Tesco nearby I'm afraid, however there's plenty of time so when I'm next near one I'l pop in. I'm sure Adi or Lidl will have some too at a reasonable price. I wonder what the difference between drinking gin and cooking gin is though? Never heard of that before!

    EJ
    Originally posted by elljay
    “Cooking” gin/whisky/vodka is cheap and cheerful and fairly innocuous with no noticeable characteristics beyond price, so it doesn’t matter if you mask it’s flavour with sloes (gin), drown it in honey and lemon (whisky in a hot toddy), or make it into chocolate vodka. If I want a G&T, I’ll use a gin where I like the taste e.g. Sipsmiths, but when I tried a bottle of gin that I didn’t like (Plymouth Gin), it got made into sloe gin which completely masked the original flavour.

    You wouldn’t waste a single malt in a hot toddy.

    - Pip
    "Be the type of woman that when you get out of bed in the morning, the devil says 'Oh crap. She's up.' "

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