merlina Posted July 18, 2012 Share Posted July 18, 2012 I had my first tangle with jam-making last year Batch one got burned. Batch two was fabulous! Looking at more recipes this year - some add butter - why? Do others do this? Sugar content varies hugely too (for the same fruit); some just say 'equal weight of fruit any sugar' - any thoughts? Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted July 18, 2012 Share Posted July 18, 2012 Usually the proportions are equal weight of sugar and jam, but it does depend a little on the pectin content of the fruit. For example with blackcurrant jam (very high pectin) you use 1.5lb sugar to 1lb fruit. But normally with plums, damsons, gooseberries, raspberries etc you use equal weights. There's lots of really good jam making advice and recipes on this website which might help you. Butter is usually added to jam to get rid of the scum, but I tend to just skim it off at the end. Personal preference really. Jam making can be a bit hit and miss when you start out (and even when you have had a bit of practice). I have made everything from runny jam where you need to cup the bread, to jam you need to cut with a knife and fork I have also been there with the burnt jam - put me off gooseberry jam for life! Once you've found a good recipe, it's practice makes perfect really. Quote Link to comment Share on other sites More sharing options...
welovemarmite Posted July 18, 2012 Share Posted July 18, 2012 Plum jam is my problem!!! Taken ages to find a recipe that doesnt come out solid! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 19, 2012 Share Posted July 19, 2012 Get the River Cottages Preserves book - it is brilliant & has heaps of fail safe recipes. I have a great spiced plum jam recipe too somewhere,which always works,but I can't find it! Will carry on looking & post if I do! Quote Link to comment Share on other sites More sharing options...
welovemarmite Posted July 19, 2012 Share Posted July 19, 2012 I have that book. I did manage to find plum preserve in another book (rather than jam) and that was far better. Apple and ginger jam in my favourite. Quote Link to comment Share on other sites More sharing options...
Alis girls Posted July 19, 2012 Share Posted July 19, 2012 Hope you OH isnt as rude as mine - his remarks on my pot of raspberry jam was that he could use it to block any holes in the roof Some of mine is hit and miss - better with chutney Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 19, 2012 Share Posted July 19, 2012 I tend to use not quite equal quantities of sugar and fruit, the most recent batch was raspberry which I made with 1.4kg of sugar and 1,6kg of fruit. I also use a mixture of jam sugar and normal granulated in this case I used 1kg bag of jam sugar and the rest normal. Jam sugar takes some of the guess work out of jam making and means that you don't have to boil it to death and lose the fresh flavour and colour. With jam sugar you need to soften the fruit over a medium heat then add the sugar bring the mix to a rolling boil and cook for about 5 minutes for Raspberry and about 6-7 minutes for a soft strawberry. Have a couple of really cold saucers ready to put a small amount of jam onto from the pan and if it wrinkles when you push it along the saucer with your finger it is set. Fruits like blackcurrants and gooseberries have a high pectin content and set easily with normal sugar, srtawberries have a very low pectin content and benefit from having a few gooseberries mixed in and using jam sugar I use about 1 part gooseberries to 4 parts strawberries. Also don't add water to any fruits except black and red currants to cook. Quote Link to comment Share on other sites More sharing options...
merlina Posted July 20, 2012 Author Share Posted July 20, 2012 many thanks for all the tips! This weekend I will be trying gooseberry (if there are enough berries) And blackcurrant Maybe raspberry too if some more berries have ripened Quote Link to comment Share on other sites More sharing options...
