4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Jen&Rog]

I've been reading all the posts on jam making (thanks all!) and made my second ever batch yesterday. But I'm confused about how much sugar to add because recipes have varied from using equal sugar to fruit or Jamie Oliver's recipe on the telly last night used just 150g to a kilo (I think..). This was for strawberry jam.

 

And should I use lemon juice? Not sure what this does - is it needed if using jam sugar?

 

Last question: I added butter to help get rid of scum, but noticed that Jamie didn't bother, he just scooped it off without adding butter. Is it necessary?

 

I never thought I'd see the day when I became so passionate about preserves...

[Christian]

I always add a pound of sugar to a pint of 'liquid'. A dash of lemon juice, but never butter. No matter what fruit I am using. I only use preserving sugar for strawberry jam, as it is so low in pectin, you need the extra for a good set.

 

I scoop the scum off the top when setting point is reached and then ladle into warm jars.

 

Good luck with your jams

[chickencam]

I usually use just under equal weight of sugar to fruit. I think the nearer to half and half that you use the better it will set and keep.

 

I never use butter. I did the first time that I made it and found that it left a slightly off butter taste to the jam. If you are not entering the jam into a show where air bubbles would lose you marks then I wouldn't bother, I don't even skim mine just put it straight into warm jars and seal.

 

Instead of lemon I use jam sugar for strawberries, it makes the setting poit come very quickly so that the jam keeps a fresh taste and colour.

[Saronne]

I've used butter in the past, but don't feel it makes that much difference. You can scoop the scum and pop it into a little bowl. My children love it on their toast!

 

Re: sugar - I use the Jam sugar (with added pectin) for a good set and always follow the instructions on the pack. For Strawberries it is 1 3/4 pound of fruit to a bag of sugar. I have doubled the recipe numerous times and it comes out okay. You can add a squeeze of lemon if you want, but this is more for flavour than for setting properties - which you won't need if using jam sugar with pectin. Have fun!

 

Saronne x