Jam Making Tip

[Farmer_Gyles]

If you are in this position again, let the liquid cool and bag the fruit in sealable freezer bags before you've added the sugar, it will keep very well frozen until you have sufficient jars to make jam or a nice tart

minor problem there .... we make loads of wines too .... currently about 45 gallons brewing in buckets and demijohns, no spare buckets or demijohns ..... 3 freezers rammed with fruit (and home grown veg) and had taken a little bit of fruit out (for the jams) to make space for freshly picked elderberries, so all 3 freezers are absolutely full!

i'll be more organised next year .... i'll have plenty more space in the freezers, plus i'll have dozens more jam jars .....

[quark1]

I'm a bit late coming to this thread - but would strong freezer bags save the day - provided you have freezer space. I 'think' it is possible to freeze jam - it may need a reboil upon use and/or only be suitable as purees for puds etc. I may be totally up the wrong path - but its just a swift thought?

[reder]

Before topping and tailing 5lbs of gooseberries for jam, then simmering 8lbs of blackberries and straining through muslin for blackberry jelly, then peeling loads of apples and stewing them down with 5lbs blackberries for blackberry and apple jam!