Second batch of jam this year so far!

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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JR
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Second batch of jam this year so far!

Post: # 111369Post JR »

Very pleased, the Rhubarb, Strawberry and Pineapple was a big hit with the kids and my partners nanny.

Just made a batch of strawberry with the kilo of berries picked over the weekend off the plot!

Looking forward to the plum and the blackberry later in the year.
Homemade jam is just the best!

Whats do you turn into Jam or do you make an unusual one of some sort?

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Re: Second batch of jam this year so far!

Post: # 111911Post the.fee.fairy »

I LOVE plum jam.

There's some trees near here with cherry plums on, and i love the jam they make. It comes out a beautiful almost golden peachy colour. Yummy!

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Re: Second batch of jam this year so far!

Post: # 111921Post MKG »

Civil War Jam.

I'm a winemaker, Carole's a jam maker. Go figure. :lol:
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Re: Second batch of jam this year so far!

Post: # 111957Post JR »

Is it a mixtue of the two? :lol:

Plum jam is just fantastic, made 2 batches last year (got carried away giving it to family and close friends) cant wait to do some more this year as I seem to have it down to a fine art now.

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Re: Second batch of jam this year so far!

Post: # 111958Post hamster »

I just made some rhubarb and ginger jam, but I overcooked it a bit and it's rock solid - tastes nice, but a pain to spread!

Got some gooseberries to make jam with tomorrow (always jam tomorrow...). All bought reduced in Waitrose, can't wait till I have enough fruit to make my own...
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Re: Second batch of jam this year so far!

Post: # 111966Post Annpan »

I have some very runny Rhubarb and ginger jam, which is very gingery and yum... but I can never get rhubarb to set well (I only use pectin from lemons) but it is very yummy :mrgreen:
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Re: Second batch of jam this year so far!

Post: # 111970Post pogostemon »

So far have only ever done my yearly frenzy of seville orange marmalade.
I've not tackled other jam yet but have been given a big bag of frozen damsons from lovely neighbours who are downsizing their freezer.
So when I've put up some damson gin I might use the rest to give the jam a go - after bramble it was always my favourite
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Re: Second batch of jam this year so far!

Post: # 111981Post Silver Ether »

I love rhubarb and ginger ...It takes me back to spending all the school holidays in Scotland with my gran... the best times of my childhood.

The other thing about home made jam ... It keeps so well ... I found a jar of raspberry thats nearly three years old .. when clearing shelves to put fresh done strawberry on and its wonderful not a dot of mold either when I broke the seal ... :cheers:
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Re: Second batch of jam this year so far!

Post: # 112016Post red »

I'll be making strawberry jam soon.

made loads last year still not got through it all. damson, lots of apple jelly, apple and ginger, spiced apple, quince, etc

looks like its going to be a good year for blackberries this year.
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Re: Second batch of jam this year so far!

Post: # 112059Post JR »

Funny you should say that red my new bush is a mass of blackberries and some ready to pick. Unfortunately its only small this year but I have high hopes.

I have quite a bit of rhubarb ready to pick again, how much ginger should I use per kilo of sugar and rhubarb? Do you add anything else. The rhubarb, pineapple and strawberry was fab. That was about 12 sticks, a dozen reasonable sized strawberries and a medium tin of pineapple chunks in juice not syrup.

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Re: Second batch of jam this year so far!

Post: # 112067Post Annpan »

I make HUGE batches of Jam so my rhubarb and ginger goes something like

7k rhubarb
6k sugar
Large handful of raw ginger - as much as I can physically hold in one hand, and some times a little more for luck
3 lemons - add the juice of the lemons and put the pips in a muslin bag for the pectin (I use a metal tea dunker thingy)

This makes some very lovely jam, but as I say I always have trouble with it setting - I don't use any commercial pectin because all the ones I have found contain sulphur-dioxide, which I react badly to - I have been suggested a brambly apple, but rhubarb season and brambly season don't seem to happen at the same time up here.
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Re: Second batch of jam this year so far!

Post: # 112088Post MKG »

As far as I can see, NOTHING comes into season with rhubarb - but you could freeze it and then wait for any apples (not just Bramleys) or plums (or even quinces and gooseberries, but probably not with rhubarb), all of which are good sources of natural pectin.
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Re: Second batch of jam this year so far!

Post: # 112133Post Thomzo »

MKG wrote:Civil War Jam.

I'm a winemaker, Carole's a jam maker. Go figure. :lol:
Can you use the fruit for jam once it's come out of the wine? I've used fruit after it's flavoured gin or vodka before now. The taste is a bit weak so it's best mixed with something else. But you do get the kick of the alcohol (although not the alcohol itself as it's all boiled away).
hamster wrote:I just made some rhubarb and ginger jam, but I overcooked it a bit and it's rock solid - tastes nice, but a pain to spread!
Try heating it up and mixing in some water or fruit juice. Bring to the boil and repot. It's a bit trial and error as too much will make it too runny.
MKG wrote:As far as I can see, NOTHING comes into season with rhubarb - but you could freeze it and then wait for any apples (not just Bramleys) or plums (or even quinces and gooseberries, but probably not with rhubarb), all of which are good sources of natural pectin.
I keep stewed apple in the freezer too. Just soften slightly to stop it going brown and then pop in the freezer until required. Fine for jam.
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Re: Second batch of jam this year so far!

Post: # 112179Post JR »

Annpan wrote:I make HUGE batches of Jam so my rhubarb and ginger goes something like

7k rhubarb
6k sugar
Large handful of raw ginger - as much as I can physically hold in one hand, and some times a little more for luck
3 lemons - add the juice of the lemons and put the pips in a muslin bag for the pectin (I use a metal tea dunker thingy)

This makes some very lovely jam, but as I say I always have trouble with it setting - I don't use any commercial pectin because all the ones I have found contain sulphur-dioxide, which I react badly to - I have been suggested a brambly apple, but rhubarb season and brambly season don't seem to happen at the same time up here.

Thanks I will try, I take it you grate the ginger?

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Re: Second batch of jam this year so far!

Post: # 112193Post Annpan »

Well, I chop it with a mezzula but grating would do the same job... ginger always seems to stringy to grate to me.
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