jam making - do's and dont's please

[debsducks]

Hi,
I have decided to have a go at jam making. Apart from rhubarb at the mo i am not sure what else i am going to try but would just like to know any tips for successful jam making. Also any disasters that i can avoid. What jams set well etc.
Regards
Debbie

[Alison]

Basically fruits with a decent amount of pectin will set just fine. Those that haven't eg strawberries can be a pain so you can either use high pectin sugar (jamming sugar) or do as I do and add the juice of a lemon. One of the most important things is to make sure that you use a good heavy bottomed pan (sad as I am, I have just inherited the "family pan" which I can trace back to my greatgran, it weighs a ton!) so that it doesn't burn. Also, you need to make sure that you get the jam to a rolling boil, you can check this with a jam thermometer if you want. You can also test the set by putting a teaspoon of the cooking jam on a chilled saucer to see if it sets. A bit of a pain the first time but after that you kind of get the hang of it.

Oh and another thing, make sure you sterilise the jars properly or it won't keep!

If you've got plenty of rhubarb then I suggest the rhubarb and ginger jam recipe I posted a bit back - it's really good and sets a treat so easy if you haven't done any before.

[SarzWix]

I would buy a good book on the subject, my favourite is Book of Jams, Marmalades and Sweet Preserves
by Mary Norwak
available from Green Metropolis
https://www.greenmetropolis.com/book...or=Norwak+Mary

[Alison]

I'd also recommend "The Basic Basics Jams, Preserves and Chutneys (Basic Basics)" by Marguerite Patten

[shirlthegirl43]

Ooh, I am about to start making my own jam too (have had a try in my bread machine but want a real go). I have been offered my grandmothers copper jam pan - is that the beast to use or should I stick with the pan I use for sweet-making?

Sorry to add this to your thread debsducks but guess it might be a question you would have too (if not, double sorry)

[Alison]

Am guessing your grandmother's pan is similar to the one I have, don't know anything much about sweet making but would assume that also requires a heavy based pan. Personally I'd go with the copper jam pan as I've found it so successful but may be worth you trying both to see what you prefer.

[shirlthegirl43]

Cheers Alison - pan is about a foot to fourteen inches across the top and prolly about six inches deep. Looks to be made just of copper (or maybe brass) - needs a good scrub though!

[Alison]

Mine needed a good scrub when I got it too as my mum had been using it to house a Christmas cacti!

[sewer rat]

I use my granny's "jeely pan" Its about 14" across and 7" deep - and it still doesn't hold enough for me !!!!

[Alice]

I haven't made jam for years Debsducks but I do remember
When you add the sugar keep the heat low and don't let it come to the boil until the sugar has dissolved or it will crystallize (crunchy sugary bits in the jam)
Once it has boiled, keep it going at a rolling boil for just the right length of time - too little and it won't set, too much and it will be concrete. You can check recipes for time indications and buy a jam thermometer - or use the set in a saucer of cold water method.
Do make sure you have thoroughly washed and sterilised the jars. I did this by putting the jars in the oven at 200 degrees for 15 minutes but see what the books say now.
Seem to remember strawberry was one of the easiest - equal amounts of strawberry , sugar and some lemon.
Good luck with the jam.

[sewer rat]

Crab apples are good for pectin too

[OverWyreGrower]

I made about 28 jars of plum jam on my first go!

Definitely invest in a jam thermometer
Don't taste the jam straight out of the pan - it burns!
I use my dishwasher to sterilise my jars. The nce thing is that a lot of people have given me the empty jars back, so I can re-use them this year.

There's a website called JamWorld, which has some good recipes on (although it's very WI/MU oriented in the way of jam shows etc)

[Madasafish]

I use my mil's brass pan with black iron handle - about 80 years old.
Wash jars in warm water and dry in oven at about 150C and fill straight from oven.
I use pectolayse (in supermarkets.Morrison) to set raspberry jam: Mrs Beeton's recipes are Ok but reduce sugar content by a third as far too sweet.
Used screw top jam jars and tops are eminently re-usable 3-4 times..:-)

Test jam by placing a little in saucer and allowing to cool and set - or not!

[heebiejeebie]

I experimented last year with jam making.
I used equal weights of fruit and plain sugar and the "saucer method" of testing the set. I prefer jam to be a bit on the runny side and not too sweet.
I used a stockpot and sterilised the jars by soaking in boiling water then drying in the oven.

Rhubarb: fine, a bit gloopy but tasted nice.
Rhubarb & greengage: too sweet.
Rhubarb & gooseberry: set almost solid!
Anyone spot the theme here?
Damson: too runny and too sweet.

Not going to any jam shows with that lot!

[debsducks]

Hi,
Thanks for all your replies. I'm itching to get going now, specially as can't do anything outside due to it still b****y raining.
One more thing, do i need to use the little circular wax things on top of the jars or not .
Many thanks again.
Debbie