HELP!!!....fermented fruit jam??????

[shirlthegirl43]

well boiled, should be fine (as others have said). If you have a pot with a closeish fitting lid, you could ferment in that with a reasonable chance of success (not a metal pot), or if it does go vinegarry, it could make a wonderful basis for a salad dressing!

Why not a metal pot? I often do the first ferment in my stainless steel stock pot due to a lack of fermenting buckets for stuff that needs straining after the first few days.

[Hilary B]

Why not a metal pot? I often do the first ferment in my stainless steel stock pot due to a lack of fermenting buckets for stuff that needs straining after the first few days.

fine for a few days, but not for the whole time (in absence of demijohn) which is what I was talking about.
Even for a brief period, I wouldn't use any metal container other than stainless steel.....

[shirlthegirl43]

So my stock pot is okay to use - phew! I know I haven't poisoned anyone yet but was worried there for a wee while

[ohbeary]

Sounds yummy wine tasting jam, absolutely divine

Ha! light weights!!, I am Not an Allcy, still in training, I like to add a little brandy to my jams and whisky to the marmalade, makes breakfast bearable, as for fermenting juice, well stop it with campden tablets/sodium metabisulphate for wine making, or as has been said boil it.

[Nicos]

as for fermenting juice, well stop it with campden tablets/sodium metabisulphate for wine making, or as has been said boil it.

yup..but these are high on allergy sensitivities....bad news to loads of peeps!!!