Newbie to Jam making - Mentor needed!

[sammy_kaye18]

Hi All

Im a total newbie to the site and i wondered if i could get some help from an experienced Jam maker please.

id like to make my own Jam - i am highly allergic to cherries and nuts and have had a few minor allergic reactions to shop brought Jams and other preserves so im wondering if I could make my own easily and inexpensively.

Are there any certain bits of equipment that I would need? (I basically have lidded saucepans, big casserole dish and a slow cooker already along with other kitchen basics)
Can it be kept for long or does it need using fairly quickly?
Do some fruits work better than others?
How do i make it? = )

I have a fair bit of access to fruit because i work in a local coop so i get staff discount and there is normally alot of fruit reduced at the end of the night but i need a jam making mentor please!!!

[flower]

like many things....there are a sqillion things you can that will make it easier for you, but nothing you really have to buy to get started.

The easiest jam is probably damson because you needn't add anything but sugar.

wash some damsons.
stab them with a fork.
weigh them.
add an equal weight of sugar and a little bit of water (just to start it off)
bung in a saucepan (the heavier the potbottom the better) and heat gently, stirring untill the sugar dissolves then simmer for a while stirring every now and then to stop it sticking.

now the clever bit.....

after 45 mins or so you jam is almost done.
take a little out, drop onto a saucer and let cool.
now, push your finger across the saucer, thru the jam.
if the jam 'wrinkles' it's ready.
if not, simmer a bit longer.

strain thru a piece of clean cloth into steralised jars.
put a circle of waxed paper on the surface of the jam and put your chosen lid on while the jam's still hot.
labal and keep in a dark cupboard.
refrigerate after opening.

[the.fee.fairy]

I like making Cherry plum jam (also works the same way with any other kind of plum).

Just wash them and boil them in enough water to cover them.

Then, when they're all well softened, keep stirring and beat them up a bit. Then add an equal weight of sugar to the plums. And stir a lot. The stones will rise to the top when you've got a good rolling boil going on.

While you're cooking the jam, put a couple of saucers in the freezer.
Also, wash out (i use my dishwasher) some jars with lids. Then put them in the oven to sterilise them (this maybe a step further than you need, but after last year's garlic--cherry plum jam, i'm not taking any chances!!). Don't put the lids in, the rubber and plastic on them will melt.

Get some sandwich bags and cut in half.

Your jam should be ready by now. Give it a really good stir and take out any remaining stones (if its just for personal consumption, then i don't bother about being really careful about taking the stones out). Then take one of the saucers from the freezer and drip a teaspoon of jam on one of them. Leave it for a minute or two to cool. Then push the edge of the splodge with a spoon. if it wrinkles on top, then its ready to go!

If it doesn't wrinkle, leave it to boil again for about 10 mins and try again.

When its ready to go, take the jars out of the oven and pour the jam in them.

Then take your bits of sandwich bags and put them over the top of the jar.
Then screw on the lids and leave them to cool.

When they're cool, wash the outsides of the jars (if you're like me, then you'll drip jam down the sides) and label with the make of the jam, and the date. If you're planning to sell any, then you need to put all the ingredients on the label too. Selling jam is difficult though, you need to have your kitchen inspected (pathetic isn't it!!).

Your jam should keep for ages. i've just finished jam made 2 years ago!! If it has any mould on it, it is safe to scrape the mould off and use the ja underneath (well, i'm not dead yet...).

If you need anything else, give me a shout and i'll try to help you.

[the.fee.fairy]

While i'm thinking about it actually - get yourself a notebook and write down the recipes that you use, with approximate timings, and how many jars it made.

Then, you can refer back to the notebook and either refine the process and the recipe, or repeat it if you had a particularly good jam.

If you need a hand with any other fruit, PM me, and i'll dig out some recipes and stuff to help. Some fruits need pectin to help them set.

I use normal granulated sugar in my jam, but there are some people who swear by using jam sugar/castor sugar. Its personal preference really.

[cat]

I usually use less sugar - roughly 1/2 o 3/4 the weight of the fruit and the juice of a lemon for the pectin content.
After I've put the jam in the jars I put the jars in a big pan of water and bring it to the boil, boiling until the lids "pop" then you can keep them for yonks!

[the.fee.fairy]

I always use the same amount because my great-aunt used to make the best jam ever, and that was her recipe.

Might try half-sugar jam this year when i get the cherry plums.

[Pilsbury]

Half sugar jam normally works but i find it doesnt keep as long.
I would say give it a go, it is easy to do but normally if it doesnt quite work the results are still usable either as a conserve or if they are further away from setting then as the best ice cream topping you have ever tasted.

[the.fee.fairy]

oooh good plan. if it doesn't set, i could liquidise it and put it in a squeezy bottle...ooh mmmm tasty!

[george]

I find the easiest jam to make is raspberry and you can make it with any amount of fruit.

Check the raspberries for bugs/bad bits but don't wash them. Put them in a pan, weigh them and then add an equal amount of sugar. Leave them for 24 hours then bring the mixture to a boil, boil for 5 minutes and then put in jars and put the lids on while hot.

I always do leave them for the 24 hours but I don't know how essential this part of the recipe is. I am also trying to reduce the amount of sugar used. With 80% sugar the jam is fine but with 50% the jam is runny. It still tastes fine and I still use it on toast etc. but it needs more pouring out of the jar than spreading!

I make this whenever my raspeberry cane produces a few hundred grams of raspberries which is every week or so during the season. I usually make a jar or two at a time but that works much better than trying to keep the fruit once it is ripe. I don't use wax in the jars and the jam lasts several months in the larder and I do keep it in the fridge once opened.

George

[Clara]

Jam making is so satisfying

I don´t have any secret recipes, but the one thing I was given that has demystifyed the whole process is a jam thermometer. Mine came from my mother in law and looks like it´s been in the family for centuries! I knew I´d been accepted when she gave me that and a recipe book....

Anyhow, I´d say if you can buy only one piece of equipment buy a jam thermometer.

Clara x.

[Thomzo]

My tip is to sterilise the jars (not the lids) in the microwave. Put half an inch of water in the bottom and heat on full until it boils. Then boil for a further minute or two. Easy.

I've kept jam for years. Like Fee, if it goes a bit mouldy on top I just scrape it off, what's underneath is fine. I do keep it in the fridge once it's opened.

Also be VERY careful with hot jam. It can burn far worse than boiling water so best to bring the jars to the stove. Don't try to carry a full saucepan of hot jam.

I don't use wax either. Just pop the lid on when hot and they'll seal themselves.