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[Parsley]

I've just got into jam making, have always wanted to and now the bug has bitten!

I do cheat though and have one of the Tefal jam makers which I love.

However, I need help with skimming off scum.

I made strawberry jam and stirred in a k"Ooops, word censored!" of butter at the end which helped and I more or less got off the scum as it was all on the surface. The little that was left does not show in the jam and has not appeared to effect flavour etc. However, I have just made apple jelly, did not add butter as recipe did not say this and had a fair bit of scum which was in the jelly as well as on the surface. The first jar is lovely and clear as I could move the scum around but the last two have bits suspended in which is obvious given the gorgeous amber colour and being see through. I have tried it and it tastes yummy even the scummy bits but like to give stuff away to friends and family.

My rhubarb jam and orange marmalade did not seem to have this problem so I assume it is worse with some fruits.

How do I get the scum out without losing a great deal of the jam or jelly I have just made? I tried a slotted spoon yesterday and a tea strainer as the jelly was a liquid but it went straight through the spoon and clogged up the strainer so I went back to a normal spoon.

Any tips would be gratefully received as the apple jelly is so nice I'm going to make some more this weekend.

Many thanks.

[Guest]

I just use a bit of butter, I never remove the "scum" or just remove from the heat and stir until the "scum" has dispersed. "scum" is just air bubbles.

[The Dogmother]

I always stir in a little butter and then use a slotted spoon to get rid of any remiaaining scum/bubbles. It's not harmful, but will spoil the appearance of jellies.

[Lesley]

I move the scum over to one side as it is cooling and I have a blob of jam or jelly on a plate to test for set. If it is the at the right setting point it is easy then to scoop the scum off - I put it into a bowl and have it spread on fresh bread later