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  1. #9
    SarzWix is offline Gardening Gnomette
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    'Silver Spoon' Jam Sugar won't be labelled as Fair Trade because it's all grown in Britain, so the workers are protected by our employment laws

  2. #10
    Hilary B's Avatar
    Hilary B is offline Mature Fruiter
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    It's probably better to take a bit longer boiling the jam less violently, rather than have it stick. The shape of a 'proper' jam pan may help. Other pans are usually straight sided. Jam pans are wider at the top. Thicker base is supposed to make the base heat up more evenly, which ought to help as well.
    I know lots of people like the 'pectin-added' sugar, but it just isn't what I would use. There are always other options.
    The most common cause of jam 'sticking' is that the sugar isn't quite as well dissolved as you thought it was (much more likely with 'bits' in, it can be very hard to tell, and sometimes a few grains attach themselves to pieces of fruit....).
    Flowers come in too many colours to see the world in black-and-white.

  3. #11
    LostGoddess's Avatar
    LostGoddess is offline Sprouter
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    Thanks for the advice everyone. Sarzwix I was thinking that a British beet sugar could be a good alternative to organic sugar for the reason you suggested, thanks. I would still prefer to use organic if at all possible, although having to weigh the pros of organic against the cons of food miles is a tricky one that I haven't come to a conclusion on. I mean, here I am trying to make good preserves from British, seasonal, often wild ingredients and I'm then using food-mile-rich sugar with which to make it doesn't seem to make much sense! But that's a whole other debate.
    I guess that a jam pan, having a wider top, evaporates quicker and therefore achieves setting point quicker. That'll be the next purchase then!

  4. #12
    valmarg is offline Cropper
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    Quote Originally Posted by SarzWix View Post
    'Silver Spoon' Jam Sugar won't be labelled as Fair Trade because it's all grown in Britain, so the workers are protected by our employment laws
    I don't buy Silver Spoon sugar, basically because it is beet sugar. I prefer Tate & Lyle, simply because it is pure cane sugar.

    Silly old me, I know, but I have my strange querks.

    valmarg

  5. #13
    LostGoddess's Avatar
    LostGoddess is offline Sprouter
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    Is there a tasteable (is that a word?) difference between beet and cane sugar?

  6. #14
    Bren In Pots's Avatar
    Bren In Pots is online now Bad Hair Day
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    Quote Originally Posted by TEB View Post
    OH got a proper pan last year (car boot sale £5.00) and she swears by it and its got nothing to do with the fact that she is the "Mrs Twee" to end all.
    Your pan sounds like the one I got from the flea market a few years ago for a couple of pounds its perfect.

    LostGoddess there's usually a few on ebay just do a search for 'maslin pan'

  7. #15
    Flummery's Avatar
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    I think there's more room for a jam to 'rise up' when boiling in a proper jam pan, as well as the fact that they usually have a thick base which prevents sticking. I've always had a jam pan - it's mega useful. It does big batchesof soups and in the harvest season I can make massive batches of ratatouille in it too!
    Whoever plants a garden believes in the future.

    www.vegheaven.blogspot.com Updated March 9th - Spring

  8. #16
    smallblueplanet's Avatar
    smallblueplanet is offline Mature Fruiter
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    Quote Originally Posted by Flummery
    ...I've always had a jam pan - it's mega useful. It does big batchesof soups and in the harvest season I can make massive batches of ratatouille in it too!
    So by reverse logic Flum, would a big heavy-bottomed stock pot not be just as good for jam?
    Manda.

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    And a heaven in a wild flower

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