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Damn. My first attempt at jam, and it burnt a bit. I followed the recipe and instructions to the detail, but there was some slight burning in the pan (only in one corner). I used Pam Corbin's plum jam recipe from the 'Preserves' book, and I think where it burnt was during the boil - although in the book it says not to stir at all while boiling? I was using a normal pan, not a jam pan, although mine is massive and very good make - so don't think it is the pan? Any suggestions....I am hoping to make some damson jam later but I really don't want it to burn this time. Do you stir yours during the hard boil?
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Yes, I stir mine. I don't have a maslin pan but I do use a heavy stainless steel one. Don't have the heat too high, just enough to keep it boiling hard. Do you cook on gas or electric? -
I do have a maslin and I managed to burn the chutney to the bottom of it last night ~ I've just spent an hour picking all the black lumps outAll gardeners know better than other gardeners." -- Chinese Proverb.Comment
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If you do have burnt bits at the bottom of the pan just pour off the good stuff and leave the charcoal at the bottom of the pan to clean later. Do not stir it into the good chutney or jam.Comment
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I'm rubbish at jam !!!!...but then again- I'm not too good at anything in the kitchen
BUT...yup- I NEVER leave my jam/chutney etc alone...just stand there in a self induced trance stirring all the time...boring? yup!...but it stops stuff from sticking in the pan...well worth it though in the long run!
Jam /chutney pans really do need a very heavy base ( ie thick stainless steel) to help prevent burning.
Once it's 'caught' - as the others say- don't stir that bit in. Best to transfer to a new pan.
Xmas 2011 (
) request a new heavy based pan!
)
Welcome to the 'new/real world of preserving'!
"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy FranceComment
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I use an old pressure cooker someone gave me years ago. I had to mend the little thing at the top that used to be ahandle with a length of wire, but it doesn't half do the job, if a little small for the carrier bags of crab apples I picked
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I've done that in the past, but this time I just became entranced with chipping the lumps off the bottom. Idiot. I should have immediately turned the lot into other pans, cleaned the maslin, then carried onOriginally posted by Nicos View PostAll gardeners know better than other gardeners." -- Chinese Proverb.Comment
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Cheers for the answers.
I cook on gas. I made another batch of jam, following the same recipe but with damsons instead of plums, and it came out fine. I have yet to taste it though! I stirred it during the boil, and it seemed to take a few mins longer to reach setting point, possibly due to the air getting into it and cooling it down, however there was no burning and it tasted delicious from the samples I had...
Apparently my pan is not heavy bottomed, but it is massive (can hold about 8-9L of water in it) and stainless steel so I think I might be alright. Although I noticed that the OH's mum has a jam pan which she said I can borrow
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