[RJR_38]

As above really! I am still at the early stages with my jam making where I need recipes/amounts. I will make a crumble or pie with today's haul but I know there is going to be a lot more.

Also, with my chutneys I have sealed by using hot sterilised jars, (straight from the microwave), pouring in hot mixture and sealing immediately- a technique recommended in my chutney book. Will this be ok for jam as well and how long will jam store if done like this?

[BobE]

I used VAL Hs


1.8 kg fruit
1.8 kg sugar (I did reduce this to 1.5kg and it worked)
300 ml water (not important as it will boil away, just to stop the fruit sticking at the start)


Put a saucer in the fridge.
Simmer, very slowly the fruit and water, I simmered mine for 40 mins.  Thermometer reading 85 deg C
Warm the sugar in the oven with the jars and lids at 140 deg C. At least 10 mins
Remove the sugar from the oven, turn it off because the jars will stay ready.
Remove the pan from the heat.
Add the sugar in several small amounts stirring to disolve.
Return to the heat and raise the temp to max, on my hob top.
Stirring continuously to stop it burning.
Get it up to 104 deg C (Jam point)
Take it off the heat.
Get the saucer and put a teaspoon of jam on it.
Make a cup of tea.
Push finger into the jam and it should crease a bit.
Get jars from oven, They will be hot.
Use a pyrex jug to fill each jar to the brim.  I put the jar on a small tray to catch droppings.
put a wax disk or clingfilm onto jar and fit the top.
Move the jar, use a cloth to a safe cooling down place.
Do each jar in turn.
When done, put any excess into a small bowl, you can try it later.
Clean each jar, especially the rim. (Mrs Bees advice)
Let cool overnight and label.


My thanks to Val H and Mrs Bee for teaching me most of this.


I would suggest you buy Val Hs book, you can get it here, it has lots of jams etc.

[BobE]

Jam done as above will store for a year and probably 2 years.  You do need to get the jam off of the outside though else it will grow mould on the outside and be unappealing.

[RJR_38]

Jam done as above will store for a year and probably 2 years.  You do need to get the jam off of the outside though else it will grow mould on the outside and be unappealing.

Oh yes! I have a funnel already which helps. I have made strawberry jam several times which has been fine but it has always been demolished within a couple of months so didn't have to worry about storage. Think this might last longer though.

Thanks for the recipe, the method is pretty much the same as what I have done before. I was unsure about pectin/type of sugar needed etc.

Might even have a go at jelly using my strainer when it arrives!

[Sparkyrog]

I do blackberry and apple jam ! It has all the flavour but doesn't take as many blackberrys 

[BobE]

Thanks for the recipe, the method is pretty much the same as what I have done before. I was unsure about pectin/type of sugar needed etc.

Blackcurrants are rich in pectin.  A slow 40 min simmer will get enough out.  I find an 85 deg simmer doesn't burn and is slow enough to work. 
Buy the cheapest sugar you can find.  Just bog standard supermarket stuff.

[RJR_38]

I do blackberry and apple jam ! It has all the flavour but doesn't take as many blackberrys 

Thanks for that. I don't think lack of blackberries is going to be a problem though...

[Sparkyrog]

Thanks for the recipe, the method is pretty much the same as what I have done before. I was unsure about pectin/type of sugar needed etc.

[/quote]


Blackcurrants are rich in pectin.  A slow 40 min simmer will get enough out.  I find an 85 deg simmer doesn't burn and is slow enough to work. 
Buy the cheapest sugar you can find.  Just bog standard supermarket stuff.
[/quote]
We were talking Blackberrys BoB 

[BobE]

Right... Ive consulted my Book by Val.
Blackberries are lacking in pectin and you would have problems getting a good set.
You should make blackberry and apple jam.  The apples are neutral and the taste will be the blackberries.


450g apples after peeling
1.4 kg blackberries
140ml water
1.8kg sugar


The only difference on method is to soften the apples in a simmer first and then add to the blackberries as to the method previously mentioned, before the sugar phase.

[Beetroot queen]

Bob i am sure early blackberries are high in pectin but later ones are lower. Google seems to say the same but i cant get to vals book right now. Never had a problem setting blackberry jam

[Beetroot queen]

http://www.bbc.co.uk/food/pectin

Forgot the link 

[mumofstig]

I never put waxed discs or clingfilm on my jam nowadays.
I only ever used wax discs when, years ago, I bought those old fashioned clear jam pot cover kits, with rubber bands, that nobody uses any more 

[BobE]

Bob i am sure early blackberries are high in pectin but later ones are lower. Google seems to say the same but i cant get to vals book right now. Never had a problem setting blackberry jam

Vals book page 46.  She recommends the apples to raise the pectin level.  She also mentions lemon juice to increase the acid.


I've not the experience to argue, new to jam this year.  :happy:

[BobE]

I never put waxed discs or clingfilm on my jam nowadays.
I only ever used wax discs when, years ago, I bought those old fashioned clear jam pot cover kits, with rubber bands, that nobody uses any more 

It made sense to me in order to keep the lid clean.  (I dunno, its all to difficult.  :happy: )

[surbie100]

I vacuum seal mine in the microwave, it lasts for years that way.

Another vote for blackberry and apple - it's so tasty! I do sieve it to get the pips out though. And use max 2/3 sugar to fruit weight.