Will a proper jam pan make a difference?

[LostGoddess]

Don't forget chutneys & pickles - never too soon to start! We made a mango chutney a couple of months ago that's just about ready to eat now.

Hm there's an idea. I've only made chutney once though and I don't know many people who like it. But pickle is more my thing (must be the hungarian genes in me, raised on ghoulash and gherkins). I am waiting for my bolted mustard heads to dry and drop their seeds with the ambitious notion of using my own mustard seeds in my own pickles. Better consult my books....

[SarzWix]

I have never done anything with currants before so looking forward to trying them. I've persuaded SO that a motorbike ride up to Orton farmer's market in Cumbria on Saturday is a good idea, so the panniers are going on in the hope of some fruit booty to be had!

Oh, that sounds like bliss Motorbike, farmer's market, motorbike, jam-making...

[LostGoddess]

Oh, that sounds like bliss Motorbike, farmer's market, motorbike, jam-making...

*nods in agreement whilst doing a sun dance for Saturday*

[Alison]

OH has been laughing at my obsessive jam making recently. I have the ancient family jam pan which weighs a tonne, I remember my gran using it when I was a girl and it was her mother's before that so it's getting on a bit now. Saw one for sale on ebay the other week and think it only went for about £14 which was a bargain in my opinion. So far this year have made rasberry, seedless raspberry, strawberry and strawberry & gooseberry. Will make some blackberry and apple later in the year along with a whole variety of chutneys which should see us through the winter and give me a few for gifts also.

Prior to getting the jam pan I used to use an old stock pan and suffered quite a bit with jam burning onto the bottom. Have never had any problems since using a real thick bottomed heavy weight pan so can not recomend it enough.

[LostGoddess]

Alison I think that is so great that you have a jam pan with which generations of your family have made jam for their family. I wish there was an heirloom like that in my family, although I have been dropping massive hints to my mom that I covet her traditional mixing bowl
And I definately identify with your OH's reaction, it's exactly the same in this household. In fact, when I suggested we go on the bike to the farmers' market yesterday. he happily agreed, and then a few seconds the penny obviously dropped and he said something along the lines of 'ohhhh I get it, there's gonna be a marathon jam making session here this weekend isn't there'
He knows me so well
Well I only managed to buy blackerries, so my new pan gets christened with apple & blackberry jelly tomorrow.

[WrexTheDragon]

I was in Shrewsbury today and thay had a special offer on a Jam Making kit.

For £35 you got a :-

Stainless Steel Maslin Pan
Stainless Steel Jam Funnel
Jam Thermometer
Labels, covers, wax disks, Rubber bands

All made by Kitchen Craft.

I bought 4 26oz glass preserving jars for £1.96 each.

Happy Days.

[seasprout]

Maslin Pan.

I used my new jam pan today, the result 2 jars of splendid Plum Jam.

That big pan really takes the uncertainty away wondering if its going to boil over.!!

[Beanie]

OK, I'll add my threepenn'orth here . . .
I'm not a jam maker, I tried jam once or twice using a thermometer, with not so good results. Then spotted a local company that does Jam Making courses (Real Jam and Chutney Co.) so booked myself on one.

And THEY said the following:
- DO use a proper jam pan, the heavy base prevents burning; the tall sides prevent the jam from boiling over; the wider top helps more water to evaporate, thus achieving a quicker set.
- At first, cook fruit slowly over a low heat.
- Then add the sugar, still over a low heat, & stir occasionally to dissolve the sugar. Wipe off the spoon - stir jam - then when the spoon's cool, check the back of the spoon with your finger - if it feels 'gritty' then the sugar's not dissolved.
- You don't need to use 'Jam sugar' or commercial pectin - Waste of money. They use normal granulated, & Lemon juice does the job of commercial pectin, even with low-pectin fruit like strawberries.
- Once the sugar has completely dissolved, turn up to high heat. DON'T stir at this point, as it will lower the temperature of the jam & setting point will take longer.
- at this point, put one or two small plates in the freezer.
- watch the bubbles in your jam: at first they will appear tiny & vigorous & very energetic. When they start to get bigger, more lethargic & 'gloopier', your jam is starting to reach it's set.
- when you think it's ready, test for a set - as someone has mentioned above, use the cold plate method, not a thermometer. Turn down the heat, put a teaspoonful of jam on the frozen plate, leave for four minutes in fridge, then push you finger through the blob of jam. If the surface wrinkles in front of your finger as you push it through, and the 'trail' through the jam doesn't close up again, then it's set. If not, put plate back in freezer & boil jam for a few minutes more, before testing again.

Simples!

They must know what they're talking about cos all their jam is made by 3 ladies in their homes, using recipies from the owner's grandmother. And their strawberry jam is to die for.

If you're anywhere near Winchester I can heartily recommend their courses!

[Alison]

Pretty much what I do although I do like my thermometer.

[Bren In Pots]

First time I used my thermometer it surprised me how long I'd got to boil the jam to reach setting point, and I've had no failures since

[OllieMartin]

Call me ignorant of the ways of jam making, but in what way does a jam pan differ from a normal pan that makes it better?

[Flummery]

It's big (room for plenty of fruit and chance to boil without boiling over) it has a thick base (less chance of burning) and it's wider at the top (allowing for evaporation when you're boiling to setting point.)