To make jam, or not to make jam. That is the question!

[dexterdoglancashire]

Hi everyone! Got a few jars from lakeland plastics to make jam - unfortunately, the blackberries had gone off so wasnt able to pick them.
Question is: have got a few (a few, mind!) frozen blackberries and plums in the freezer - can I use these in a recipe? If so, does anyone have a recipe? Is there anything I could add in the way of bought fruit? Many thanks! dexterdog

[martini]

Hi Dexter - I'm afraid I've jumped the gun and am being very optimistic about next year's (to date non-existent) fruit crop! Bought a Russell and Hobbs juicer (including citrus press) for £19.98 in Woolworths today. Though it was a bargain - am going to try it out later on some apples the neighbour has given me off her tree.

[Shortie]

Hi Dexterdog... I belive you can ue frozen fruit in exactly the same way as frwh fruit once you've defrosted it

[Earthbabe]

I think you are right Shortie, I'll have a look in my book. With some fruit you need slightly more pectin so blackberry and apple is a good one. You could probably do apple and plum too especially if you add some ginger or cinnamon.
Yum!

[Lesley Jay]

You can use frozen fruit for jam. I would think it would need to be cooked down for a bit to evaporate the water though.

[dexterdoglancashire]

Thank you Ladies (if I may be so bold!) your ideas sound good! Has anyone got a recipe for a "mixed fruit jam? many thanks dexterdog

[Lesley Jay]

DD just use what you want or what you have in the way of fruit. You just need to check the pectin levels to make sure the fruit you are using will set. Equal amounts of fruit to sugar.

[dexterdoglancashire]

how do i check the pectin levels? is there a special sugar i should use? thanks! DDL

[Lesley Jay]

The easiest way is to tell us what fruit you are using and we can tell you if it is high or low pectin. Adding a cooking apple helps aswell.

[blackkitty]

You can also add pectin by adding lemon juice, I often do this as I find it 'lifts' the flavour of moost jams. If you place the pips from the lemon in a saucer and just cover them with water, the water should become slightly thick and jelly like if you leave them for an hour or so, this is pectin. I usually do this and add it if its a jam that's likely to be low in pectin. Slightly underripe fruit has more pectin than very ripe fruit.

[dexterdoglancashire]

Thanks everyone for all your useful tips. Picked all my remaining green tomatoes yesterday, and as we speak another batch of earthbabe's chutney is cooling down in the kitchen. Not sure if I have enough jars now! i certainly want to give the jam making a go - maybe next weekend. dexterdog