Any tips on making jam????

[doodardog]

I always use the same weight of sugar as fruit. eg. 2lb strawbs, so 2lb sugar also if you add a small knob of butter after the setting point is reached it helps to clarify your jam making it look a lot brighter once you have put it into the jars.

[ckfe]

I always use the same weight of sugar as fruit. eg. 2lb strawbs, so 2lb sugar also if you add a small knob of butter after the setting point is reached it helps to clarify your jam making it look a lot brighter once you have put it into the jars.

is that basically it? strawbs and sugar?? thought it would be much harder than that

[Hilary B]

is that basically it? strawbs and sugar?? thought it would be much harder than that

Some fruit (strawberries are an example) needs a bit extra pactin (jam sugar has it already added). The traditional source of pectin for strawberry jam was gooseberies, I used redcurrants if I could get them (I don't like 'additives').
Boil a few oz of high-pectin fruit until about to fall apart, Strain and add the liquid to your strawberries.....

[NOG]

If you wanted to be fancy you could make cheese....I am going to give it a go this year.

[bobleponge]

Some fruit (strawberries are an example) needs a bit extra pactin (jam sugar has it already added). The traditional source of pectin for strawberry jam was gooseberies, I used redcurrants if I could get them (I don't like 'additives').
Boil a few oz of high-pectin fruit until about to fall apart, Strain and add the liquid to your strawberries.....

I used blackcurrants but the same effect. Great pectin so the jam sets.
Yes Cfke, it really is that simple, fruit and suger, plus a little pectin (currants, lemon...) to make it set.

[zazen999]

for one jam jar - i use 400g fruit [straws mainly but will move onto rasps when they become ripe], 400g sugar and a tablespoon of lemon juice. Squish the fruit with a masher, add the sugar and LJ and start heating - slowly at first until the sugar melts. Keep upping the heat until you reach a rolling boil then use the saucer in the freezer trick to catch the setting point; then put into the sterilised bottles. Keep stirring throughout the heating process so it doesn't catch on the pan, and use a wooden spoon.

Last batch last week took about an hour from start to finish, including the washing up.

Making fresh bread to have with it is just an added bonus.

[Snadger]

I used blackcurrants but the same effect. Great pectin so the jam sets.
Yes Cfke, it really is that simple, fruit and suger, plus a little pectin (currants, lemon...) to make it set.

Ah, so thats why my blackcurrant jam set so well!

[Squizz]

Sorry to jump in here, can I use different types of blackcurrants in the same jam? Thanks.

[bobleponge]

I made a mixed fruit jam last year squizz, and used black, red and white currants as well as a few other fruits. No reason why not that I can see.

[Squizz]

Thanks, I'll give it a try.

[seasprout]

The Patten book is good, but I would also recommend HFW's raspberry jam.

I have just made a batch of his Strawberry Jam, it ended up being 3 and a half jars...?!?! Will the half jar be ok..?? Or should I have binned it..??

[Alison]

Eat the half jar first as it's got more air in the top it won't keep as long but still be lovely.

[seasprout]

Cheers Alison, thought that was a the best thing to do. Just need it to cool down from Molten Larva now.

[bobleponge]

Wot Alison said. HFW's jam is sooo scrummy.

[valmarg]

HFW's River Cottage Summer programme tonight was about strawberries, and he made two types of strawberry jam. One with gooseberries, and the other with sweet geranium leaves.

If you missed the programme it is being repeated tomorrow at 9.00 p.m. on More4.

valmarg