little chickadee Posted April 15, 2008 Share Posted April 15, 2008 (edited) How to make perfect Jam. I just read a thread about Rhubarb jam. I tried lots of times to make jam with jam sugar with bad to middling results, then one of my son's friends mum's told me about this wonder product Certo http://www.certo.co.uk/index.htm It really is fabulous and the jams work every time set to perfection (except for a melon one which went wrong!) I was rather pleased, yet embarrassed when I entered all the jam sections of the village show and got first prize for all of them (ahead of the mum who told me how to make jam! ) You don't have to boil the fruit for ages so it really keeps its flavour and you add the certo (pectin liquid - all natural) after you've boiled it. There are loads of recipes on the site above which you need to follow as they tell you exactly how much to use. If I'm using different quantities of fruit, I calculate exactly how much weight of certo I need to use and it works a treat. In relation to Rhubarb jam there is a recipe for plain rhubarb, rhubarb & ginger, Rhubarb and dried fig and a load of berry ones which aren't in season! You can buy it from Waitrose definately, although they put it with the lemon juice instead of the jam making stuff I think the website says that the other main supermarkets stock it too. Can't recommend it highly enough. Edited April 15, 2008 by Guest Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 15, 2008 Share Posted April 15, 2008 I used to use Certo but then changed to Jam sugar which is sugar with pectin added. Both are brilliant for making all sorts of jams - but best used for the ones which don't set very well. Jam Sugar is not Preserving Sugar - thay are different. Preserving Sugar has larger granules and mkaes less scum. Jam Sugar has added pectin to help the set. Well done on winning the jams section at the village show Quote Link to comment Share on other sites More sharing options...
little chickadee Posted April 15, 2008 Author Share Posted April 15, 2008 Jam Sugar is not Preserving Sugar - thay are different. Preserving Sugar has larger granules and mkaes less scum. Jam Sugar has added pectin to help the set. : I meant Jam Sugar! I've changed it on my post I got the one which says it's for jam Quote Link to comment Share on other sites More sharing options...
chickencam Posted April 15, 2008 Share Posted April 15, 2008 We use jam sugar for all but blackcurrant jam and it is great because as you have said you do not have to boil the fruit to death. The strawberry jam that we make has a very soft set but keeps really well when poured into hot sterile jars whilst still boiling and immediately sealed with a waxed disc and a lid, this gives an airtight seal which pops when you open a jar even a couple of years later Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 15, 2008 Share Posted April 15, 2008 Jam Sugar is not Preserving Sugar - they are different. Preserving Sugar has larger granules and mkaes less scum. Jam Sugar has added pectin to help the set. : I meant Jam Sugar! I've changed it on my post I got the one which says it's for jam I wasn't criticising you - just pointing out the difference in the two sugars for anyone reading this thread who may be knew to jam making and wondering what the difference might be Quote Link to comment Share on other sites More sharing options...
little chickadee Posted April 18, 2008 Author Share Posted April 18, 2008 I know that Lesley! Just being an idiot Quote Link to comment Share on other sites More sharing options...