First time making jam...what did I do wrong?!?

[northepaul]

Hi all,
Hoping I dont sound completely stupid, and you experts will be alittle forgiving as it is my first attempt....
Bought a maslin pan recently and have been dying to try it out, so found a (what appeared to be) simple recipe to have a go at.

Marrow & Ginger Jam

1kg Marrow (peeled, deseeded and chopped)
1kg jam sugar
juice from one lemon
3cm peice of ginger peeled chopped.

chuck everything in food processor and blitz unlit not lumpy and even

place in maslin pan over medium heat until sugar dessolved, stirring occasionally. Turn up heat & boil rapidly 20-30mins until setting point reached (105 on thermomentor) Pour into jars etc

Sounds simple enough......

Did all that fine to the 20 mins of boiling - thought it smelt strange....anyway put thermo in which said it was 100 - so turned it up a bit...waited another ten mins...still saying 100...umm took it off the heat, put some in fridge on plate, set well. Thought I would have a taste, being the first lot I have made...tasted burnt.... stirred it, around, all burnt on one side of pan...

I was under the impression that maslin pans didnt burn??? (why spend quite a lot of money on them if they do, when you could just use a big saucepan?)

Should I have stirred the mixture whilst it was rapidly boiling?

Any ideas what else I did wrong?!?

Any advice very welcome
Please be tactful

[Two_Sheds]

New pan? Did you follow the instructions about cleaning it etc? It might have had a plasticky type coating on it

[hellou76]

I don't bother with a fancy pan I make it in an old heavy bottom pan. Is your thermometer working? it sounds like you burned the sugar by cooking too quickly I don't know if blending everything first made a difference. It does take a long time to boil/cook, I don't use a thermometer I just keep checking on a cold plate. Try to remember slowly but surely.

[northepaul]

New pan? Did you follow the instructions about cleaning it etc? It might have had a plasticky type coating on it

Yep did that, first thing before using it.

I don't bother with a fancy pan I make it in an old heavy bottom pan. Is your thermometer working? it sounds like you burned the sugar by cooking too quickly I don't know if blending everything first made a difference. It does take a long time to boil/cook, I don't use a thermometer I just keep checking on a cold plate. Try to remember slowly but surely.

I am doubtful about the thermometer. So you think a slower boil would work better then?

[Flummery]

You still have to stir regularly. That might have been the problem.

[rustylady]

So you think a slower boil would work better then?

Bringing the heat up slowly would probably work better. Do you cook on gas or leccy?

[roitelet]

As Rusty lady says heat it slowly until all the sugar has disolved, stirring frequently. Then bring to a full rolling boil, it doesn't stop boiling when you stir it. Boil for the required time stiring frequently. Turn off the heat and test on a cold saucer. When it is cold and you push your finger in the jam it should wrinkle. If it is not set boil for a further 5 mins and try again.

A maslin pan works better than a large saucepan due to the greater surface area. Did you use perserving sugar? It seems to set better. If you still have a problem it might be worth investigating Certo, a setting agent for jam.

[Sanjo]

I use a very long handled wooden jam spoon to stir the mix. I have taught my young grandaughter how to check if the sugar has dissolved. We lower the gas right down, stir the mix a few times and using the tip of the spoon we "feel" and "listen" to see if there is a grainyness to the bottom of the pan. Early on in the process this is quite noticeable. You'll soon learn what it feels and sounds like. Not sure fire but a good indicator that the sugar is dissolved enough to do the next rapid boil stage. As other have said, you will need to stir it occasionally as it will stick. By the way, just in case anyone is worrying about a young 'un being involved in jam making we do take GREAT care and do nothing in a rush.

[rustylady]

I use a very long handled wooden jam spoon to stir the mix. I have taught my young grandaughter how to check if the sugar has dissolved. We lower the gas right down, stir the mix a few times and using the tip of the spoon we "feel" and "listen" to see if there is a grainyness to the bottom of the pan. Early on in the process this is quite noticeable. You'll soon learn what it feels and sounds like. Not sure fire but a good indicator that the sugar is dissolved enough to do the next rapid boil stage. As other have said, you will need to stir it occasionally as it will stick. By the way, just in case anyone is worrying about a young 'un being involved in jam making we do take GREAT care and do nothing in a rush.

I see absolutely nothing wrong in teaching even quite young children to cook. As long as they are supervised and care is taken I think it is a good thing.

[lizzylemon]

I'm a totally novice too and am happy if I get a batch. Ive not bothered with a special pan as I don't make it often enough. I'd have said it was probably the stirring part that went a miss.

I also wonder if blending the ingredients made a difference? Large chunks would break down over a longer period of time which means the sugar would have longer to disolve but whether that would affect the setting point or burnt flavour - I've no idea.

My 2.5 yr old is starting to help me cook now - she eats a lot more since she started 'helping', although I do have to start making tea at about 13.30 and finish cleaning up at 19.30

[northepaul]

Thanks all, thats very helpful. I'll have another go soon, and follow your advice.

I bought a maslin pan because I would like to make all our condiments...well eventually anyway, and (hopefully) use my own fruit etc. I thought it was worth the investment. (£29.99)
I figured that we spend £40 ish a year on them..I know shocking isnt it, when you add it up? So If I can half the amount spent over two years, than I have not lost anything...
There is logic somewhere...

[Glutton4...]

I'm no expert, having made Jam (Bullace) twice in my life! Yes, successfully, but that's probably down to beginner's luck

I don't have a Maslin pan either, as we already have what we refer to as the 'Cauldron' which is a huge Ikea Stock Pot, that holds about the same amount as a builder's bucket, and has a very thick bottom. I use a large wooden spoon, and test for grainy sugar in the bottom too, as Sanjo does, before getting a 'rolling boil'. Also, I never bother with Mr. G's thermometer - I just use the 'saucer-in-the-fridge' method, like the old books tell you.

Knowing my luck, the next batch will be awful!

[elizajay]

Thanks all, thats very helpful. I'll have another go soon, and follow your advice.

I bought a maslin pan because I would like to make all our condiments...well eventually anyway, and (hopefully) use my own fruit etc. I thought it was worth the investment. (£29.99)
I figured that we spend £40 ish a year on them..I know shocking isnt it, when you add it up? So If I can half the amount spent over two years, than I have not lost anything...
There is logic somewhere...

You haven't factored in the fact that your home made condiments will be so delicious you will eat more!

[northepaul]

You haven't factored in the fact that your home made condiments will be so delicious you will eat more!

Hmm so long as I dont keep burning the sugar!

Thanks for the confidence boost though Eliza!!

[chris]

We made jam yesterday (or day before (or rather wifey did)) with home grown fruit, the difference in mad. We've made it before with shop bought fruit, but there's just no comparision. Amazing.