xChicken04x Posted June 17, 2009 Share Posted June 17, 2009 Hi guys, I'm going to try and learn to make jam . I have a few questions though: 1. Can I re-use old jam jars from shop brought jam? Obviously they would be sterilised etc. 2. Where do you recommend buying new jars from? I'm on a bit of a budget so can't be splashing out really . My local freecycle haven't accepted my registration for 3 months now . 3. Do I have to use a preserving pan? I don't have one, and they seem quite pricey... 4. Any ideas where I can get a food thermometer from? 5. How long will the jam keep for? Thanks for any help. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 17, 2009 Share Posted June 17, 2009 1- yes 2- boot sales always yield cheap, suitable containers or friends and neighbours are always more than happy to save you some- don't waste money on new jars! 3- no, I just use a very large stock pot 4- google for one, there are loads on the net, most cookware shops, lakeland etc- I don't use one though, you don't need one. 5- a very, very long time but once opened, they don't last long in this house Quote Link to comment Share on other sites More sharing options...
RutlandRooster Posted June 17, 2009 Share Posted June 17, 2009 1. Yes, but check the lids are ok, with good seal, no corrosion. 2. I get my jars from http://www.jamjarshop.com 3. Not essential but makes life a lot easier with one Depends what you mena by pricey... see no 2, I've recently seen they have pans for less than £20 4. I've never used a thermometer - check for set on a cold plate - PM if you need more info 5. Unopened a few years - once opened you'll eat it before it goes off! (keeps in fridge for a few months) Quote Link to comment Share on other sites More sharing options...
Saronne Posted June 17, 2009 Share Posted June 17, 2009 I'd recycle old jars and get friends to save theirs (including lids). I wash mine in the dishwasher and dry in a low oven whilst preparing the jam mixture. The lids get sterilised in a saucepan in boiling water. I've still got some blackcurrant jam from 2004! (we had a bumper crop that year and I made a bit too much). I opened a jar last week and it was perfectly fine - in fact tasted great on my breakfast toast! Saronne Quote Link to comment Share on other sites More sharing options...
Saronne Posted June 17, 2009 Share Posted June 17, 2009 Oops, forgot to add, I don't use a thermometer either. The cold plate trick seems to work for me, too. Also, I use jam sugar with pectin in it - it's great for strawberries or any fruit that doesn't set well. Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 18, 2009 Share Posted June 18, 2009 I made some strawberry jam yesterday I use jam sugar for low pectin fruits like strawberries, rhubarb and raspberries, but use normal granulated sugar for jams containing gooseberries, redcurrants and blackcurrants. Jam lasts for years if well sealed in sterilised jars. I wash my jars then dry in an oven at about 140 degrees for about 10-15 minutes, then pour the very hot jam straight from the hob into the jars using a pyrex jug that has been in the oven too and a jam funnel (metal short stem funnel which I think came from Lakeland-you can do without this but it makes filling the jars a lot less messy. Some recipes call for leaving the jam to cool for 10 minutes before putting into the jars, but I read somewhere that this can lead to condensation forming on the lids of the jars which can lead to mould growth. I seal my jars with wax discs and cellophane covers and then the lids while everything is still piping hot and I have only ever had one mouldy jar and I have made hundreds of jars over the years. I use a huge stainless steel pan to make jam in, we bought it cheap in a cookshop years ago for about £15. You need something large and deep because when the jam is at its rolling boil stage it rises right up to the top. I used 1.8kg of fruit and 1.5kg of sugar yesterday and it filled my pan when boiling. I use the cold plate method to check for a set i have got a thermometer but it has never got upto jam temperature yet but my jam has been set. If you are using jam sugar it can set from after only 4 minutes on a rolling boil, yesterday mine took about 8 minutes and is well set, don't boil for too long or you will lose some of th flavour and vibrant colour and may end up with concrete rather than jam. Even a soft set jam will keep well. You will probably find that friends and neighbours will have spare jars that they will be glad to be rid of, but sterilise more than you think that you will need, it is horrible to have more jam than jars. Good luck homemade jam has so much more flavour and the smell in the kitchen is lovely when you are making it. Not that i could smell mine yesterday because I have a horrible summer cold and have completely lost my sense of taste ans smell. Another tip have some lovely fresh bread to hand to try your lovely fresh jam on, there is always a bit that won't go into the jars and is stuck around the pan, perfect for the cook to taste test Quote Link to comment Share on other sites More sharing options...
Space Chick Posted June 20, 2009 Share Posted June 20, 2009 I have been looking for a good preserving pan at a reasonable price, so thankyou so much Rutland Rooster for posting that link! I have ordered one I can now go strawberry picking soon, and make some fab jab (for the last few years I've been borrowing my mother in laws pressure cooker pan because its big, but I've wanted my own preserving pan, as I don't buy shop jams and preserves!) Quote Link to comment Share on other sites More sharing options...
Guest Posted June 20, 2009 Share Posted June 20, 2009 I use this pan (on the left) it's a big stock pot with a lid. http://www.liverpoolpoet.talktalk.net/241108.1.jpg I use it for wine making, cordial making, jam, lemon curd, soup, stock, stews, chutney and jam! It's got quite a heavy bottom but it was only cheap. I think i got it in TJ Hughes about 15 years or more ago. It's served me very well indeed you honestly don't need a fancy pan. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted June 21, 2009 Share Posted June 21, 2009 All good advice, so I won't repeat it. However, I thought you might be interested that it's possible to make your own pectin extract from cooking apples in the event you either can't easily find preserving sugar or you have too many cooking apples to use up. Basically, you chop up about 2lb of cooking apples (or gooseberries or redcurrants) without bothering to peel or core them, then gently stew them with about 1 to 1.5 pints of water for about an hour. Then strain through muslin and there you are. Obviously, it'll add flavour to your jam that shop-bought pectin won't, but that's not necessarily a bad thing. Oh, and regarding the preserving pan; having one is great if you make a fair bit of jam or chutneys/relishes/ketchups. However, you do need a fair bit of space around the gas ring or hotplate that you intend to use, so if yours is a small cooker, you'll find a preserving pan more annoyance than benefit. Quote Link to comment Share on other sites More sharing options...
xChicken04x Posted June 27, 2009 Author Share Posted June 27, 2009 Hi all, thank you so much for all your help & advice. I've pretty much got everything I need so I'm hoping to make a few jars of jam tomorrow . Quote Link to comment Share on other sites More sharing options...
Christian Posted June 28, 2009 Share Posted June 28, 2009 Good luck xChicken04x! Home made jam is delish! Made a batch of strawberry yesterday Quote Link to comment Share on other sites More sharing options...
Old Speckled Hen Posted June 29, 2009 Share Posted June 29, 2009 I thought you might be interested that it's possible to make your own pectin extract from cooking apples. Basically, you chop up about 2lb of cooking apples (or gooseberries or redcurrants) without bothering to peel or core them, then gently stew them with about 1 to 1.5 pints of water for about an hour. Then strain through muslin and there you are. Can you freeze this, do you know? My mum's ancient Bramley is always laden with apples in the autumn, most of which are wasted. Quote Link to comment Share on other sites More sharing options...
Lesley Posted June 29, 2009 Share Posted June 29, 2009 Yes, you can freeze this - in small containers or plastic bags. Quote Link to comment Share on other sites More sharing options...
