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Jam making question

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ProfilePosted byOptionsPost Date

lulibell

lulibell Report 17 Sep 2010 13:01

Slow cookers work well too!
You've just inspired me to use up some of my apples and tomatoes.
Lu

Researching:
Pugh Jessop Phillips Evans Worrall Coley Pitt Willis Clark Hall B'ham/West Brom

Hawthorn

Hawthorn Report 9 Sep 2010 21:20

Thanks everyone . . . . I'll reduce the amoune of sugar next time!

JoyBoroAngel

JoyBoroAngel Report 9 Sep 2010 11:16

i always test the jams setting point by
adding a spoonful in a saucer of cold water

a bit like making toffee

Researching:
The birth of Middlesbrough

Julia

Julia Report 9 Sep 2010 10:24

Re the setting point. From my jam making days, long,long ago, I seem to remember that the method used then was to put a little bit on a cold plate or saucer, when you think it is ready. Leave for a couple of minutes, and push across it with you finger. If it wrinkles up, it is ready, if not, give it another boil for a while
Happy Jaming
Julia in Derbyshire

Researching:
Turner Cambs/.Northants, Singapore and Penang,Trengrove Singapore and Penang, Arnull (Champion Race Horse Breeders & Trainers 'Oleander')Germany and Denmark

Sharron

Sharron Report 9 Sep 2010 09:53

I make jam but am no expert.

I have never been able to make sense of the setting point test but have devised something I do understand.

I boil the jam until I think it has reached setting point and then leave it to get cold when it will either be jam or cordial.If it is jam I heat it up and bottle it,if it is cordial,I give it another boil and leave it again.

Longwinded but it saves me a lot of ranting!

penny,lane.

penny,lane. Report 9 Sep 2010 00:02

have any of you tryed makeing jam in the microwave,
it do's not take long.
penny.

Jean (Monmouth)

Jean (Monmouth) Report 8 Sep 2010 19:45

There is a commercially made pectin, called Certo, excellent for setting jams. They give recipes with each bottle, and you can make a good jam withit. dont like sweet jam myself, like to taste the fruit.

Patricia

Patricia Report 8 Sep 2010 18:14

Hi Badger,

I've just tried to make jam in my bread machine (surprisingly it does have this function).

It was very sweet and I would like to reduce the sugar. It also was more like a sauce than a jam.

Do you use a powdered pectin and do you know if its available in UK.

Regards Pat

badger

badger Report 8 Sep 2010 16:14

It's the amount of Pectin in the mix that gives you your setting point ,not sugar ,so yes decrease the amount of sugar .and if needs be increase the pectin
The wife does that for me ,me being diabetic,so that i can enjoy my jam on toast twice a week.Fred.

Researching:
Baird,Barnes,Sturgess,King,Bristow, Mead,Brooks,Lane,Bartlett, Tyneside Chesham, Bucks,London & home counties

Hawthorn

Hawthorn Report 8 Sep 2010 14:09

Anyone good at jam making?

If you find a homemade jam is a little too sweet can the sugar amount be reduced without affecting the setting point?

In other words if the sugar is reduced will the jam not set.

We have just made some Greengage jam, although very nice it's a tad on the sweet side.

We used 2lbs of fruit & the same weight of sugar.