Imperfect fruit - ok for jam?

[chris]

We're picking loads and loads of All Gold Raspberries at the moment, and the fruit is really, really delicate. If you're not careful it turns to much in your hands. It also seems to spoil very fast if not picked when it's just, or slightly under ripe.

Because of this, we've a lot of either bruised, semi liquid etc Raspberries... just wanted to check we're ok to make Jam out of this- will it affect the storage properties of Jam?

Thanks!

[Two_Sheds]

This is exactly what jam was invented for

[Flummery]

They'll be fine. When you cook most jams you mush up the fruit anyway.

[chris]

Thanks, thought bad fruit may be ok, but it'd not store well!

[Strawberry delight]

It will be fine.

[chris]

bump!

All the above raspberries are frozen - as I was gathering enough to make a large batch of Jam.

Am I right in thinking it's equal parts fruit to jam? (going to be using sugar with the pectin in it already).

Do I need to add more sugar? I washed a few Raspberries to get rid of the bugs/whatnot on them - so some frozen ones will have a bit more water content I guess. Also I guess when they thaw out - there'll be more water content?

I was planning on just banging them in a jar, when thawed on the heat, put sugar in, boil, yada. I think we've done it before with frozen fruit, but I can't remember. Should I thaw first? Seems a bit of a waste to throw away any juice that thaws out though.

thanks!

[Two_Sheds]

I used frozen for my batch last night Chris. About equal sugar to fruit is right, but I use slightly less

[chris]

Straight in the pan -or thawed first?

cheers!

[Alison]

Straight in the pan is OK but keep on a low heat until thawed out