We want to try making jam....

[pandasyard]

We want to try making strawberry jam but have a few issues that may make it a little harder....

1. We have never done it before
2. We don't have the correct equipment (pan/thermometer)
3. We don't have any jars

So we have a few issues but hopefully can address 1 and 3 easily but number 2 may be an issue, can you use a different type of pan to the usual Maslin/Jam pan and is a thermometer absolutely necessary?

Thanks

[Nannysally99]

You can use any pan as long as it's robust and big enough. Thermometer is a big help, but there are other ways of knowing your jam is set
There is no point in making jam with no jars though. So start begging and borrowing from anyone you know. No pickle jars though.
I have a maslin pan now, only because it was on a really good offer, and I do find it easier with large quantities
Hope that helps

[scarey55]

I never use a thermometer when making jam and I use a normal saucepan and it usually works out OK.

I always use a saucer that has been in the freezer for about an hour (usually the first thing that I do when I start) when you have been boiling the jam for a while you will get the feeling that it is starting to thicken (only the merest hint) pop a blob of jam on the saucer, leave for a few minutes and if it starts to wrinkle, it will be ready. If you look up wrinkle test then you'll see what I mean.

Jars are easy, I'm sure you know someone who will have some. Sterilise them by putting them in the oven at 180° when you start making the jam and they should be sterilised by the time you need to use them.

[Nannysally99]

Need to add, freeze your berries until you are ready. I flippin can't get b all into miy freezer now, gull of strawberrys. Must make some more very soon.
Rhubarb and strawberry jam is delicious

[mothhawk]

The only reason for using a maslin pan is that it is BIG. If you're making 10+lbs at a go, you need big.

As the jam boils, it will rise up the sides of the pan, so whichever saucepan you use, don't fill it more than one quarter to one third full of fruit and sugar combined, otherwise the jam is sure to boil over the top.

You think you're going to watch it like a hawk, then you just glance away and in that instant, whoosh, it's up and over the sides.

I generally only make two or three jars of jam at a time now, so I use the saucepan I cook my veg in.

[pandasyard]

Thanks everyone, I will put an ad on Freecycle for some jars. Do they have to be specific lids or are any fine?

[Nannysally99]

Metal pop up lids apparently. I definately haven't been using them in the last few years lol. I have got them now though, tbf, I haven't had any go off , but I do store in fridge
Have fun

[Nicos]

I started jam making in my pressure cooker pan ( no lid)
Now I just use a very large, thick based pan even though I have a copper and a stainless steel maslin!

[rhonsal]

Keep an eye out in the cheaper supermarkets (al@i or li@l) as I know they've had jam making items in past including jars maslin pan thermometer etc

[muddled]

Aldi had theirs in two weeks ago.

Jam making really doesn't need any special equipment at all and there's nothing to stop you having a bit of a practice with small quantities that you then keep in a bowl in your fridge for a week or two. Then you'll know what to do and what tastes best when your jars arrive.

[Alison]

When I first started making jam I used an old stock pan but do find it easier now I have a proper good quality maslin pan as the thick base distributes the heat better and makes it almost impossible to burn. Do gave a thermometer but never use it and have never ever wasted my money on fancy sugars, good old granulated works just fine.

[bramble]

I make jam all the time but I always buy jam sugar for strawberry as there is practically no pectin in them .
Large saucepan, and like everyone else do the test with the cold waucer.
If it hasnt set continue to boil and ttry the saucer tip again.

[vixylix]

I use my casserole pan - which is plenty big enough and a nice thick base. I bought a jam thermometer recently as it was very cheap on amazon - only about a fiver! Previously I'd been using without though and just repeating the saucer test until it sets. What I would like is a jam funnel so I can get it in the jar without the jam going everywhere and making everything sticky!

[skeggijon]

I'm far too tight to pay for jam sugar and usually add apples for the pectin, although I do have pectin in the house too just in case. Buying pectin seperately is far cheaper than jam sugar