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

[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!!!

[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.

[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

[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]

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.

[HayleyB]

Sounds yummy wine tasting jam, absolutely divine

[Nicos]

Ha ...well....25 pots of jam later......

Yup ....it smelled of mulled wine whilst on the rolling boil...and then just became fruity!

Glad I did it after all...just hope it keeps OK.

Well- that was the end of last years crop...and now it looks like a bumper year which is just starting to ripen!!!

Interestingly the jams/compots out here are very different to English ones. It's probably something to do with the sugar????

I was given a fantastic pot of apricot jam ...with the kernels from inside the stones added..and some garden herbs...tastes yummy!!!
Also rhubarb and prune!!!Yum! ( and they think I've got weird tastes!!!!)

Thanks peeps- at least other peeps won't waste fermenting juice!

[Flummery]

Do you think the resulting jam would taste "winey" though?

It would have to be fermenting hard for several days I suspect.

PS - what's the problem with the taste of wine? I'm rather partial to it meself!

[Hilary B]

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!

[SarzWix]

Mine didn't

[Polly Fouracre]

Do you think the resulting jam would taste "winey" though?

[rustylady]

Should be fine. As the others have said, the boiling will kill off any yeast present.

[SarzWix]

I've had juice start to ferment before I was ready to make jelly with it. I just boiled it up and made the jelly anyway It was absolutely fine, as Flum says, the hot boiling sugar is plenty hot enough to kill the yeast off.

[shirlthegirl43]

I don't see why not. I ferment wine in my big stock pot sometimes.

[Flummery]

Try the other half as jam. Really.