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Hi,
I have decided to have a go at jam making. Apart from rhubarb at the mo i am not sure what else i am going to try but would just like to know any tips for successful jam making. Also any disasters that i can avoid. What jams set well etc.
Regards
Debbie

Basically fruits with a decent amount of pectin will set just fine. Those that haven't eg strawberries can be a pain so you can either use high pectin sugar (jamming sugar) or do as I do and add the juice of a lemon. One of the most important things is to make sure that you use a good heavy bottomed pan (sad as I am, I have just inherited the "family pan" which I can trace back to my greatgran, it weighs a ton!) so that it doesn't burn. Also, you need to make sure that you get the jam to a rolling boil, you can check this with a jam thermometer if you want. You can also test the set by putting a teaspoon of the cooking jam on a chilled saucer to see if it sets. A bit of a pain the first time but after that you kind of get the hang of it.

Oh and another thing, make sure you sterilise the jars properly or it won't keep!

If you've got plenty of rhubarb then I suggest the rhubarb and ginger jam recipe I posted a bit back - it's really good and sets a treat so easy if you haven't done any before.

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Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

I would buy a good book on the subject, my favourite is Book of Jams, Marmalades and Sweet Preserves
by Mary Norwak
available from Green Metropolis
https://www.greenmetropolis.com/book...or=Norwak+Mary

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Sarah

“Tell me one last thing,” said Harry. “Is this real? Or has this been happening inside my head?”
“Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real?”

I'd also recommend "The Basic Basics Jams, Preserves and Chutneys (Basic Basics)" by Marguerite Patten

__________________

Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Ooh, I am about to start making my own jam too (have had a try in my bread machine but want a real go). I have been offered my grandmothers copper jam pan - is that the beast to use or should I stick with the pan I use for sweet-making?

Sorry to add this to your thread debsducks but guess it might be a question you would have too (if not, double sorry)

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Am guessing your grandmother's pan is similar to the one I have, don't know anything much about sweet making but would assume that also requires a heavy based pan. Personally I'd go with the copper jam pan as I've found it so successful but may be worth you trying both to see what you prefer.

__________________

Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

Cheers Alison - pan is about a foot to fourteen inches across the top and prolly about six inches deep. Looks to be made just of copper (or maybe brass) - needs a good scrub though!

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Mine needed a good scrub when I got it too as my mum had been using it to house a Christmas cacti!

__________________

Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?

I use my granny's "jeely pan" Its about 14" across and 7" deep - and it still doesn't hold enough for me !!!!

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Rat

British by birth
Scottish by the Grace of God

Blog updated Wednesday November 13th

I haven't made jam for years Debsducks but I do remember
When you add the sugar keep the heat low and don't let it come to the boil until the sugar has dissolved or it will crystallize (crunchy sugary bits in the jam)
Once it has boiled, keep it going at a rolling boil for just the right length of time - too little and it won't set, too much and it will be concrete. You can check recipes for time indications and buy a jam thermometer - or use the set in a saucer of cold water method.
Do make sure you have thoroughly washed and sterilised the jars. I did this by putting the jars in the oven at 200 degrees for 15 minutes but see what the books say now.
Seem to remember strawberry was one of the easiest - equal amounts of strawberry , sugar and some lemon.
Good luck with the jam.

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From each according to his ability, to each according to his needs.

Crab apples are good for pectin too

__________________
Rat

British by birth
Scottish by the Grace of God

Blog updated Wednesday November 13th

I made about 28 jars of plum jam on my first go!

Definitely invest in a jam thermometer
Don't taste the jam straight out of the pan - it burns!
I use my dishwasher to sterilise my jars. The nce thing is that a lot of people have given me the empty jars back, so I can re-use them this year.

There's a website called JamWorld, which has some good recipes on (although it's very WI/MU oriented in the way of jam shows etc)

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"Its not who you are underneath, it's what you do that defines you" - Bruce Wayne

I use my mil's brass pan with black iron handle - about 80 years old.
Wash jars in warm water and dry in oven at about 150C and fill straight from oven.
I use pectolayse (in supermarkets.Morrison) to set raspberry jam: Mrs Beeton's recipes are Ok but reduce sugar content by a third as far too sweet.
Used screw top jam jars and tops are eminently re-usable 3-4 times..:-)

Test jam by placing a little in saucer and allowing to cool and set - or not!

I experimented last year with jam making.
I used equal weights of fruit and plain sugar and the "saucer method" of testing the set. I prefer jam to be a bit on the runny side and not too sweet.
I used a stockpot and sterilised the jars by soaking in boiling water then drying in the oven.

Rhubarb: fine, a bit gloopy but tasted nice.
Rhubarb & greengage: too sweet.
Rhubarb & gooseberry: set almost solid!
Anyone spot the theme here?
Damson: too runny and too sweet.

Not going to any jam shows with that lot!

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You are a child of the universe,
no less than the trees and the stars;
you have a right to be here.
Max Ehrmann, Desiderata

blog: http://allyheebiejeebie.blogspot.com/ and my (basic!) page: http://www.allythegardener.co.uk/

Hi,
Thanks for all your replies. I'm itching to get going now, specially as can't do anything outside due to it still b****y raining.
One more thing, do i need to use the little circular wax things on top of the jars or not .
Many thanks again.
Debbie

I didn't bother with those since all my jars are screw-top. My gran always used them but some of her jars were closed with fabric and a rubber band.

__________________
You are a child of the universe,
no less than the trees and the stars;
you have a right to be here.
Max Ehrmann, Desiderata

blog: http://allyheebiejeebie.blogspot.com/ and my (basic!) page: http://www.allythegardener.co.uk/

I like low sugar jams, but after much experimentation, if you cut down on the amount of sugar recommended in the books, make sure you process the filled jars in a pressure canner (waterbath didn't work for me), otherwise the jam won't keep. You could also freeze jars of lower sugar jam with success.

If you don't want to go through the processing palaver, make sure you use the recommended amount of sugar for fruit pulp. Pretty heartbreaking to have to chuck several jars of gone off jam....


If you are re-using jam jars, unless the existing lids are in very good nick, I now tend to buy new lids for them (Lakeland does good ones) in case of seal problems. I use a funnel to pour jam into sterilised jars, (don't leave too much head space) and after giving the jars a couple of minutes to settle, seal them straight away. After about 1/2 hour as the jam cools you will hear the lid gaskets pop inwards, which I'm given to understand means that the jars are now airtight. Generally works for me.

Store jams somewhere cool, dark and dry. I left a couple of jars on the counter in my kitchen, and they deteriorated whereas the rest of the batch was fine.

Hope this helps

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All at once I hear your voice
And time just slips away
Bonnie Rait

You can never get rid of all of the scum so just before you start to put it into jars add a nob of butter and stir well. It makes the little scum that you cant get rid of dissapear.

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Kindest regards, David.

http://pigletsplots.blogspot.com/
updated - Sunday 19th at 2100hrs

Before you pot it, let it cool a little. Then stir. Distributes the fruit.
I think anyone with oversweet or runny jam just needs to adjust the recipe (or find another) and boil a bit longer to reach the setting point. Leathery jam has been overboiled. Not easy at first but you do get the hang of it.

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Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

BTW don't bother with damson jam..imo.
We have a damson tree which produces about 40kg of fruit and we still have damson jam from 3 years ago.

Removing the stones when boiling is a real pia and if you don't jam is virtually inedible.. and sets very solid:-)

Raspberry jam ( 2 parts fruit to 1.5 sugar plus pectolase ..sorry spelling above - ) is luvverllly and lasts no time..and takes 30 mins to make:-)

having finished fourth to the ladies of the WI in a blind jam taste. they were 40 strong and i was 1 they gave me a tip or two.
use a thermometer
bring to a steady boil so it cant be knocked back (contant boil)
temperature to 104c
boil for 4 minutes
leave to cool for a couple of minutes
jar as above.

can say this has never failed for me yet.
if you need pectin or a little less sugar i use certo from the supermarket
as a family we have'nt bought jam pickles or chutney's for a couple of years (except branston as every attempt to copy that would be sacrilege)

happy jamming buddies
phil the shed.

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thoughts from the head of
phil the shed.........

My nan always used to make damson jam, was really nice on her home made scones when I went to stay! Each to their own on taste eh?

__________________

Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

Which one are you and is it how you want to be?