Burning Jam

LivvyW · « **on:** August 04, 2010, 22:26 »

Tried to make strawberry jam yesterday and gooseberry jam today.

using a normal large saucepan and a proper sugar thermometre.

Before i get to 104 degrees or jam set gauge, the wrinkle test looks wrinkly, next thing i know bottom of pan is burnt.

Do i trust wrinkle test or wait for jam set on thermometre? (and burn it!!!)

Please help?

Trillium · « **Reply #1 on:** August 05, 2010, 03:18 »

What you really need is a pot with a heavy bottom which will eliminate the burning. If you plan to do a lot of jam and/or jellies in the future, it's well worth the investment to have good equipment = almost no wasted burned jam.

mumofstig · « **Reply #2 on:** August 05, 2010, 09:01 »

You have to stir more often so jam doesn't get a chance to burn

Jonajo · « **Reply #3 on:** August 05, 2010, 13:16 »

a good preserving pan is invaluable but I have made successful jams and preserves with a solid based saucepan before.

With jam you really do have to keep stirring and the heat is best put down low-ish so it the mixture is gently bubbling but not like mad.

I tend to use the wrinkle test which is always infallible in my experience. But the thermometer method would still work.

Livinhope · « **Reply #4 on:** August 05, 2010, 15:16 »

Quote from: Trillium on August 05, 2010, 03:18

What you really need is a pot with a heavy bottom

I've got a heavy bottom - but not on the pan

To be serious, I sit and stir constantly to prevent the jam burning. I have a thermometer but don't use it. I find, from experience I can tell when the jam has reached setting point by the change in way it stirs, it seems to feel thicker. I use my pressure cooker for jam and chutney making because I have a ceramic hob

and you have to use the correct type of pan.

Back to the chutney.

Burning Jam

LivvyW

Burning Jam

Trillium

Re: Burning Jam

mumofstig

Re: Burning Jam

Jonajo

Re: Burning Jam

Livinhope

Re: Burning Jam