Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: jack russell on June 22, 2007, 20:24
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hi all
i am going to make some tayberry jam from some frozen fruit i got from a lovely couple i done some work for. i will be following the microwave jam making recipe found on this site.
My question is this. I have some grease proof paper to put on top of the jam but what do i do for the lid do i just push the old lid back on or do i put some cloth on top with an elastic band around :?
please remember i am just a man and this is a serious question, and take this into consideration before falling of your chair laughing :wink:
thanks in advance
jr
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Sterilize old lid with boiling water and re-use.
Fancy cover over re-used lid optional, but makes gifts of jam look better.
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Thanks for reply david but the lid on a jar never fits properly once removed is this still ok
cheers
jr
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I suggest that you print the greaseproof with your own design and a 'made by Jack Russell' label and sell on the local farmers market :wink:
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On the TV the other day, Lady from the WI said that there was no need for a wax paper top on your jam if your putting a lid on, as it can cause condensation between them causing mould.
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Id go for the greaseproof and a nice tight elastic band and store in a cool place as long as its going to be eaten fairly quickly..
I wish there was virtual jam tasting available mmmmm :D
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thanks pea pod but they only gave me 2lb of fruit :lol: :lol: :wink: want to make it now but not got enough sugar in the house until tmw get to shop :roll:
so can i take it the lid will be fine?
and how long will it keep?
and also how long before i can scoff it or do i just wait untill it sets ?
chers
jr
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If mouldy, don't throw away, just spoon off the mouldy top, boil up with water and use to make wine.
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I think Jack's question is mainly concerning the seal the lid is, or isn't, going to make.
I use a piece of doubled up cling flim over the top, before putting the lid back on.
As other have mooted, this can be prettied up if giving away. Excess cling film can be trimmed off & a nice piece of gingham put over the old top with an elastic band.
This is what's going to happen with most of my 22 pots of gooseberry jam!
The greaseproof paper referred to is usually a circle put directly on top of the jam itself, and not a piece used to seal the jar.
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yup lids ok. Sterilize it as has already be said and you can scoff it straight away (we do :D ) Ive kept unsealed jars in my larder for 4-5 weeks and its still been fine..but maybe Im a slob? :D So I guess as long as the lid is airtight itd be ok for quite a while
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though im leaning towards the wine idea right now :wink:
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though im leaning towards the wine idea right now :wink:
An even better idea Peapod, hic. :wink:
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though im leaning towards the wine idea right now :wink:
An even better idea Peapod, hic. :wink:
From what I gather IHM, you lean because of the wine idea!
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Never had a problem (with hot lids on hot jam or cold lids on cold jam). If in doubt use cellophane caovers.
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From what I gather IHM, you lean because of the wine idea!
You don't know me DD, yet you know me so well. :wink: :lol:
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From what I gather IHM, you lean because of the wine idea!
You don't know me DD, yet you know me so well. :wink: :lol:
Evidence gathering we called it!
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See ya. I'm outa here. :shock: :wink: :lol:
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help
do i take the core of the fruit out a bit like the inner stalk or do i leave it in
cheers
jr
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What type of fruit?
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tay berry
cheers
jr
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tay berry
Remove central hull
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do i wait untill the jam goes cold before i put my cling film and lid on or do it right away
cheers
jr
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its done the jam is in the jars i got 2 1/2 jars from the recipe. the tester bit on the cold t plate set well and tastes like.................JAM :shock: :D i am over the moon.
thanks for the help folks :wink:
it even put a smile on OH clock thats a first 8) :wink:
cheers
jr
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Congratulations JR!
I'm having a go at jam right now for the very first time ever too. Hoping it'll be a lifelong habit with an abundance of jam to give away and enjoy!
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I'm not a jam expert, by any means, always making mistakes, but I used all old jars of various shapes and sizes in 2003 for my rhubarb and ginger jam, sterilised the clean jars in as hot a water as I could manage, put in the hot jam, put the lids on and when it was a bit cooler, tightened the lids, and I am still eating it now, got 2 jars left as OH doesn't like it. You can hear the lids popping as they make a vacuum.
My strawberry jam last year was superb, even if I do say so myself, but the ones I made yesterday, didn't set as well as I thought, but then I realised, I'd forgot to add a knob of butter. Does anyone know if that's why? When I put a little of the jam on a cold plate and put it in fridge, it went crinkly a bit.
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even my kids are impressed and shocked me when they said it tastes like proper jam :shock: :wink:
grannie annie i followed the recipe on this site and never used any butter.
can i make rubarb jam using the same method i used for the tayberry?
cheers
jr
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http://www.allotment-garden.org/val_recipes/Rhubarb_Jam.php
This is Val's recipe for rhubarb jam