Jam making

[Dave & Kate N Wales]

Now that all our fruit is starting to ripen i have been thinking about making some jam. I've never done it before so frankly don;t know where to start. The main questions i have are
1. Do i need a special pan or certain size?
2. Do i need special sugar or setting agent?
3. What is the best way to sterilise the jars and do i sterlise the lids too?
4. Any recommendations?
Thanks Katie

[rustylady]

1. You do need a large pan. I don't have a "proper" jam pan as I don't make large batches of jam. I use the largest of my stainless steel saucepans.
2. Depends on what fruit you are using for the jam. Some are high in pectin (usually "sour" fruits) so you can use ordinary sugar. You can buy jam sugar which has added pectin, or you can buy a product called Certo which is apple pectin in liquid form.
3. I give my jars a good wash in hot water with added washing up liquid, rinse well, dry and then stand on a wooden board in the oven at 100 degrees for about half an hour. That way they are warm when you pour in the jam, so less likelihood of splitting the jars. Lids I just wash as above then put into a plastic bowl and pour boiling water over.

Found this link for you Making Fruit Jam - Fruit Expert (UK) or try googling for recipes.

[PAULW]

I use a maslin pan for making jam I have used a saucepan before now but it can get a bit scary when the jam starts to boil

[OverWyreGrower]

I've now got a maslin pan too, but have done small batches in my larger casserole type pans.

I tend to buy jam/preserving sugar rather than liquid pectin - mainly cos I'm too lazy!

I stick my jars in the dishwasher with no soap-stuff in... again, cos I'm lazy!

Try JamWorld: Home made and exhibition Preserves. Home page for recipe ideas and tips

[Alison]

I have an old maslin pan which I find works much better than one of my bit pans as it has a much thicker base and slopey sides which makes it less likely to burn and the jams can bubble up easily without risk of over topping.

Have NEVER bought special sugar, it's totally unnecessary, when I make strawberry jam this weekend I'll simply add the juice of one lemon which provides plently of pectin. So long as you do this and get the temperature good and hot then you'll have no problems.

Re steralising, you can just do it by filling clean jars with boiling water but I usually put them in the dishwasher and use that which works very well.

[Dave & Kate N Wales]

Thanks for the replies, will check out those links. Sorry to sound thick but whats a maslin pan. I do have a large stockpot type stainless steel pan it's quite big though would that work

[hamster]

I use a stainless steel stock pot, and its great. Have a go with that before buying anything. As already said, ordinary sugar will be fine. If you are making strawberry jam it can come very high up, so I boil it for about 5 mins on a lower temp to get some of the water off before gradually turning it up. Actually Ive just made some apricot jam. In morrisons this week the apricots are £1 a punnet, they are quite high in pectin and so are good for making jam. Let us know how you get on!

[hamster]

Not sure how big my pot is but it must be about hang on I will check! It holds about 8 litres of water. Hope that helps!

[Alison]

A maslin pan is the name for a proper jam pan like these - Stainless Steel Preserving Pan - Lakeland, the home of creative kitchenware

[lindyloo]

i use a huge stainless steel pan with a copper bottom, and after washing the jars in the normal way, i rinse them thoroughly and then sterilize them by pouring boiling water over them and the lids. i also sterilize any spoons i use, and a mug which i use to dip out the jam to fill the jars. all turned upside down on a clean t- towel, they dry out as i make the jam, and just before the jam reaches setting point, i put them in the oven at about 150c to warm them up before recieving the jam. i dont let them get too hot, just enough so the boiling jam isnt a shock to them. it is a good idea to cook the fruit enough to soften it, before adding the sugar. this lessens the risk of burning the jam.

[Nicos]

I tend to use my pressure cooker base.

[rogesse]

No special equipment and generally ordinary sugar unless the fruit is specifically low in pectin (Hang on a mo - goes and fetches WI preserving book)

HIGH PECTIN

Black & red currants
Cooking apples
Damsons
Gooseberries
Some plum varieties
Quince

MEDIUM PECTIN

Fresh apricots
Early blackberries
Greengages
Loganberries
Raspberries

POOR PECTIN

Late blackberries
Cherries
Elderberries
Medlars
Pears
Rhubarb
Strawberries

I've just made a batch of Tayberry Jam (similar to loganberry) and didn't add pectin, nor do I bother with raspberries. With strawberries I use the pectin sugar from any supermarket. The WI book also suggests testing for setting point by putting a teaspoon of the boiling jam onto a saucer that has been previously cooled in the freezer. Wait a minute then gently push the surface with your finger. If it crinkles (lightly) setting point has been reached. I use this method and it works every time

[Bren In Pots]

Sorry to sound thick but whats a maslin pan. I do have a large stockpot type stainless steel pan it's quite big though would that work

Have a look on ebay for either a maslin or jam pan you'll pick one up for around £5.

[Coastie]

we make our own pectin from cooking apple cores and skin. Also if you have a poundland near you they sell whitworths sugar 1.5kg for a quid cheaper that the supermarkets we buy 6 at a time as the wife make jam/chutneys while i make wine
coastie

[bramble]

I just use an ordinary large pan for jam making. I always use jam sugar, just "to be sure" I sterilize the jars and the lids with Milton tabs that are used to sterilize baby stuff.
So far I haven't had any problems. I also use ordinary jam jars as opposed to buying jars.