Chicken bald back

[Eggasperated]

Am I the only one? I make my jam, testing the set with a thermometer and a cold saucer AND twirling the wooden spoon but I still have a 24 hour worry after I put it in the jars in case it doesn't set. I've been making jam for over 25 years but I can never get over this feeling .

Today I've made raspberry jam and I can't resist keep popping out in the kitchen and tipping the jars to see how it's getting on, OH says he's going to tie my hands behind my back .

[chickencam]

You are not alone

[Mrs Webmuppet]

I do the same too. I usually find I that I have a tablespoons worth left when I have put the jam in jars, that goes in a ramekin in the fridge......I check that every time I get anything put of the fridge!

[ubereglu]

I do the same-I have also concluded that modern varieties of fruit are not as good as the older ones for fruit making. We made strawberry jam the other week and had to reboil it, using twice the amount of certo and boiling for twice as long as recommended...Just had no pectin at all really...

[Eggasperated]

Well the raspberry jam is a very soft set, but I have decided I can live with that as I think it will become more solid over time - also I use a lot for sponges and other baking so it won't be too much of a problem.

Tomorrow is strawberry jam, strawberries are currently soaking with the sugar to try and keep them whole in the jam.

 

I do the same-I have also concluded that modern varieties of fruit are not as good as the older ones for fruit making. We made strawberry jam the other week and had to reboil it, using twice the amount of certo and boiling for twice as long as recommended...Just had no pectin at all really...

 

I agree about the fruit varieties. Last year my strawberry jam was a disaster, the first lot didn't set and some started to grow mould before I had a chance to do anything much with it - I ended up freezing it to use as a (very sweet) sauce. I then made a second lot using more pectin which was much better.

I am a bit apprehensive about tomorrows jam .

 

Much prefer making marmalade, it seems much easier to get right

[Lavenders_Blue]

Yes, I do this too

 

I agree about the fruit as well, particularly strawberries. I've made a few batches of quite runny strawberry jam in the last couple of years which is fine for filling sponge cakes but not so great for spreading on bread - I have to keep it cupped so that the jam doesn't run off the side!

[Eggasperated]

I'm beginning to feel pretty fed up now . The strawberry jam was made using jam sugar and the juice of two lemons, it definitely reached jam temperature on the thermometer AND was starting to wrinkle on a cold plate, BUT IT IS STILL A VERY RUNNY JAM .

As it was quite dark by the time I finished I don't really want to reboil it unless I really have to. I just want jam not a huge load of fruit sauces, I feel a big load of rude words coming on .

 

OK rant over - shall I buy some liquid pectin or shall I just get on with some blackcurrant jam and hope for the best?

[chickencam]

It depends just how runny it is, I find that just strawberry jam is quite soft, but I prefer that to over boiled dark jam like my mum used to make. It helps if you can add a few gooseberries to it I find about 20% works well, that gives it some structure but doesn't overpower the strawberry.

[chickencam]

I made loads of strawberry & gooseberry jam yesterday with jam sugar and the juice of half a large lemon (I had 2kg of fruit) it set really well and tastes yummy. I also made a similar sized batch of raspberry with half jam sugar half granulated sugar, also a good set.

 

Such a relief when it works.