Maslin Pan Question

[Shadylane]

I really wish I'd done more research now, just assumed with all the positive reviews that it would be fine. Only problem with sending it back is I may have to pay postage which won't be cheap. Suppose it depends on how reasonable the seller is. I'm making some rhubarb jam tonight and I'll try it on a small ring and see what happens. The kitchen craft one deffo looks better and I did look at that one, but obviously not properly.
ETA oops thought I got it from Amazon but I didn't, got it off Ebay. Guess it could be even harder to get a refund then hmmm

[roitelet]

Just keep stirring it and don't let it stand on the heat and it should be fine.

[BionicBarb]

If you're going to look for a better one, I have this one from Lakeland Stainless Steel Maslin Pan in jam and preserve making at Lakeland ,they also have a couple of Kilner ones, one of which is a stainless steel like mine and the other a red enamel one (just called a Jam Pan.)
I make both jams and chutnies and have never had aproblem with burning. Although I cook on electric not gas.

[Shadylane]

Well, I started it on the smallest ring and heated ridiculously slowly, until I was certain that every last grain of sugar was dissolved. I then got fed up and moved on to a middle ring, waited an age for it to reach boiling, but in the end - no burning. I may still keep my eye out for a good, cheap 2nd hand one and then try and flog this one, as it's obviously not the best, but for now I think I'll make do. I'll just have to be more patient, not that I have time for patience... thanks again for all the suggestions

[taff]

I've got a kilner one only one I could find when I wanted one last year...]
It's been good, and only burns when I cook stuff that settles, if that makes sense. I've burned it twice this year, once with rhubarb and vanilla jam, and once with plum chutney.
I don't know whether it's because i burnt it once that it's catching now, or whether I'm making stuff that's got a lot of sticky bits, or I'm overloading it [unlikely], but I do keep a much closer eye on it now.

[Shadylane]

How did your rhubarb jam set taff? Mine's a bit runny, can't decide whether to boil it up again with some more lemon. The recipe didn't call for pectin or jam sugar so not sure if I should expect it to set firmly or not.

[OverWyreGrower]

Rhubarb won't set firm - it's more of a conserve than a jam.... I've also (on the advice of several websites and books, never got my rhubarb jams to a rolling boil - simmer only for longer)

[alldigging]

Rhubarb won't set firm - it's more of a conserve than a jam.... I've also (on the advice of several websites and books, never got my rhubarb jams to a rolling boil - simmer only for longer)

I think it's rhubarb and orange that I have in the cupboard. Made by the lovely ladies from the other allotments near us.

[Shadylane]

Right, I still think it could do with a bit longer, as there seems to be a small amount of liquid on the surface. The boil was quite rapid I think, I had to wear a rubber glove while stirring - I think a long handed spoon might have to go on the birthday list.

[mothhawk]

Right, I still think it could do with a bit longer, as there seems to be a small amount of liquid on the surface. The boil was quite rapid I think, I had to wear a rubber glove while stirring - I think a long handed spoon might have to go on the birthday list.

I have oven gloves with fingers, they are great for holding a spoon to stir stuff over a high heat.



They are quite old. L@kel@nd do what looks like a better newer one

[Shadylane]

Oooh, Himself was quizzing me on potential birthday requests earlier, might show him these. Cheers

Well I started re-cooking the rhubarb, nipped to the loo, returned to find it just simmering - it had burnt. Again. Emptied into the stock pot, cleaned it up as it was quite bad, then did it again, stirring frequently and there was still some burning - but not as bad - on the bottom. I've emailed the seller requesting a refund.

[Alison]

I made rhubarb and ginger jam in my old jam pan earlier this year. It set beautifully with no burning so am pretty confident it's your pan.

[Shadylane]

Did you use pectin or jam sugar Alison? The re-cooked batch has set much better although it's not like a firm jelly type jam. The seller emailed be back earlier tonight saying they're sending me a returns label to return the pan for a refund. So hopefully, jam making will recommence in a couple of weeks. Just need to make a decision on another pan. I'm thinking the kitchen craft one.

[binley100]

I have a kitchencraft one ....I've melted sugar for caramal, made toffee as well as jams, chutneys in it . Low heat and stirring until you're sure sugar is dissolved before bringing to the boil helps. Not had a problem with burning but I cook on a ceramic hob which i don't think is as ferocious as gas..Also find my wooden flat edged jam spoon is good as it scrapes across the bottom .
It's usually the sugar that sticks and burns first .. if you think its starting to stick then lift it straight off the heat and stir like crazy which will reduce the heat of the contents down ..

[Alison]

Think I probably had the juice of a lemon in the mix but defo no jam sugar or anything like that as have never bought that. Oh and I cook on gas too, would have thought that would help as it's so much more controllable than electric.