Tweet
I didn't bother with those since all my jars are screw-top. My gran always used them but some of her jars were closed with fabric and a rubber band.
-
You are a child of the universe,
no less than the trees and the stars;
you have a right to be here.
Max Ehrmann, Desiderata
blog: http://allyheebiejeebie.blogspot.com/ and my (basic!) page: http://www.allythegardener.co.uk/ -
I like low sugar jams, but after much experimentation, if you cut down on the amount of sugar recommended in the books, make sure you process the filled jars in a pressure canner (waterbath didn't work for me), otherwise the jam won't keep. You could also freeze jars of lower sugar jam with success.
If you don't want to go through the processing palaver, make sure you use the recommended amount of sugar for fruit pulp. Pretty heartbreaking to have to chuck several jars of gone off jam....
If you are re-using jam jars, unless the existing lids are in very good nick, I now tend to buy new lids for them (Lakeland does good ones) in case of seal problems. I use a funnel to pour jam into sterilised jars, (don't leave too much head space) and after giving the jars a couple of minutes to settle, seal them straight away. After about 1/2 hour as the jam cools you will hear the lid gaskets pop inwards, which I'm given to understand means that the jars are now airtight. Generally works for me.
Store jams somewhere cool, dark and dry. I left a couple of jars on the counter in my kitchen, and they deteriorated whereas the rest of the batch was fine.
Hope this helps
Last edited by muckdiva; 28-05-2007, 09:43 AM.All at once I hear your voice
And time just slips away
Bonnie RaittComment
-
You can never get rid of all of the scum so just before you start to put it into jars add a nob of butter and stir well. It makes the little scum that you cant get rid of dissapear.Comment
-
Before you pot it, let it cool a little. Then stir. Distributes the fruit.
I think anyone with oversweet or runny jam just needs to adjust the recipe (or find another) and boil a bit longer to reach the setting point. Leathery jam has been overboiled. Not easy at first but you do get the hang of it.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
-
BTW don't bother with damson jam..imo.
We have a damson tree which produces about 40kg of fruit and we still have damson jam from 3 years ago.
Removing the stones when boiling is a real pia and if you don't jam is virtually inedible.. and sets very solid:-)
Raspberry jam ( 2 parts fruit to 1.5 sugar plus pectolase ..sorry spelling above - ) is luvverllly and lasts no time..and takes 30 mins to make:-)Comment
-
eh up mi' little jam tarts.
having finished fourth to the ladies of the WI in a blind jam taste. they were 40 strong and i was 1 they gave me a tip or two.
use a thermometer
bring to a steady boil so it cant be knocked back (contant boil)
temperature to 104c
boil for 4 minutes
leave to cool for a couple of minutes
jar as above.
can say this has never failed for me yet.
if you need pectin or a little less sugar i use certo from the supermarket
as a family we have'nt bought jam pickles or chutney's for a couple of years (except branston as every attempt to copy that would be sacrilege)
happy jamming buddies
phil the shed.
this will be a battle from the heart
cymru am bythComment
-
My nan always used to make damson jam, was really nice on her home made scones when I went to stay! Each to their own on taste eh?Originally posted by Madasafish View Post
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
-
last year I made some napalm jam (apricot and jalapeno pepper), it was my first attempt at it and had to use shop brought pectin (Morrisons) but the resulting jam was amazing despite having to guess everything (time, temp etc) have now invested in a 'solid' pan from a car boot sale and a jam thermometer.
can't wait for this years experiments.Kernow rag nevra
Some people feel the rain, others just get wet.
Bob DylanComment
-
>Alison
I quite like damson jam.. but NOT the effort!:-(
Laziness rules.Comment
-
LOL! You have a point there! Maybe I wounldn't have been so keen if I'd had to stone all the little blighters!Originally posted by Madasafish View Post
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
-
Can you post a recipe for the apricot and jalapeno jam, sounds interesting.Originally posted by kernowyon View Post
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
Which one are you and is it how you want to be?Comment
-
as requested alison, heres the recipe for napalm jam
1 1/2 cups white vinegar
6 cups sugar
1 1/4 cups jalapeno chiles
1 package pectin (approx 13g)
2/3 apricots
Puree the chilies and peeled/stoned apricots with a food processor or a blender. If using a blender, some of the vinegar may be needed to keep the blender from stalling and aide in the puree process. Either way, take care when opening the cover of the blender or food processor; the fumes are lethal.
Place puree in a sauce pan and add the powdered pectin. Add the vinegar if it has not already been used in the puree process. Stir to dissolve the pectin.
Place over high heat until the mixture comes to a HARD boil (a boil that cannot be stirred down). Stir continuously as the mixture is being heated. Add all of the sugar and bring back to a full rolling boil while stirring constantly. Boil hard for 1 minute.
Remove from heat and skim off the foam with a metal spoon. Place in hot sterilized jars and seal. Makes about 6 half pint jars.Kernow rag nevra
Some people feel the rain, others just get wet.
Bob DylanComment
-
My gran made damson and apple jelly - when fruit is cooked and squishy strain it through a piece of cheesecloth overnight to get rid of all the skins and stones. Haven't tried that yet!You are a child of the universe,
no less than the trees and the stars;
you have a right to be here.
Max Ehrmann, Desiderata
blog: http://allyheebiejeebie.blogspot.com/ and my (basic!) page: http://www.allythegardener.co.uk/Comment
-
Hear hear Alison. My family (and my Mam's friends, she's an unrepentant scrounger!) love damson jam. I make loads of it. It only sets hard of you overboil it. Cook the fruit first and let it cool, then separate the stones out BY HAND.) Yes it does take some time but it's infinitely worth it. Otherwise you can make damson jelly - all the bits are strained out.Originally posted by Alison View Post
Love the stuff and I won't hear a word agin it!Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
Comment