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  1. #17
    LostGoddess's Avatar
    LostGoddess is offline Sprouter
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    Well I have ordered the pan reccomended by smallblueplanet on Amazon, thanks. Ordered a lemon juicer too while I was there ofcourse!
    In response to recent posts, My stock pot does have a big heavy base on it, but I can only presume that the wider surface area of a maslin pan aids with evaporation and therefore setting point without having to put so much heat into the mixture that it gets a burnt bottom..... ouch!

  2. #18
    SarzWix is offline Gardening Gnomette
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    I've never noticed a difference between cane and beet sugar, but I do prefer golden syrup made from cane sugar, it tends to be thicker.

  3. #19
    Flummery's Avatar
    Flummery is offline Gardening Guru
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    Quote Originally Posted by smallblueplanet View Post
    So by reverse logic Flum, would a big heavy-bottomed stock pot not be just as good for jam?
    It doesn't slope outwards. That does make a difference to simmering things to evaporate them. I have a stock pot too but prefer the jam pan for most jobs.
    Whoever plants a garden believes in the future.

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

  4. #20
    SarzWix is offline Gardening Gnomette
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    Mmmm, I agree Flum. Stock pots are good for when you want to retain moisture, the jam pan is excellent for reducing it. All depends on the job in hand But, if I had to give one of them up, it would be the stock pot

  5. #21
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    smallblueplanet is offline Mature Fruiter
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    Okay thanks you two - that's another kitchen accessory on the 'must have' list!
    Manda.

    To see a world in a grain of sand
    And a heaven in a wild flower

  6. #22
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    Nicos is offline 'Allo 'Allo !
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    I do mine in a heavy based pressure cooker pan as it doesn't tend to stick.
    I do have my grannies brass jam pan- and am acquiring a copper pan- but am wondering with these pans if you need to be careful with acidic fruit - or 'normal' fruit so there isn't a residual flavour or tainting from the metals???

    I was told cane sugar is the best for jam- no idea why- and I've never tried beet sugar....anyone know about this????...

    I read somewhere that a little blob of butter helps reduce scum..I think it was in a strawberry recipe- but I lob it in everything except marmalade!!!....should I or is it a waste of butter???

  7. #23
    SarzWix is offline Gardening Gnomette
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    I chuck a knob of butter into everything as well Nicos, it means less loss from scooping out the scummy stuff. I've never noticed it affecting the flavour of anything

  8. #24
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    seasprout is offline Early Fruiter
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    Quote Originally Posted by LostGoddess View Post
    Well I have ordered the pan reccomended by smallblueplanet on Amazon, thanks.
    Let us know how you get on, i might 'treat' myself also.

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