Does anybody know how to make jam?

I'm just removing the strawberries and blackcurrants from the garden, and I think they are only good for jam making now :(

If anybody can make jam, I'll go halves on the proceeds ;)

Some breadmakers have settings (and of course recipes) for making jam. Havent tried it though...

Yep, I know :)

Have PM'd you.

Stick them all in a bowl with equal amount of sugar and some pectin and cook for a bit.
:)

Strawberry jam is difficult to set .. as the strawberries lack pectin ..you may have to buy extra from a supermarket.

Make sure your glasses are very clean before you put in the fruit and warm them in the oven, when the greaseproof paper is put on, it creates a better seal

We are still using our plum jam from last year.
The job was made so much easier by using "Jam Sugar" which has the pectin ready mixed in.

I'd love to have a go myself, but I just know it'll take me too long to get around to getting all the bits together :(

I'll have to be prepared for next year ;) ... Or I could just make sure I'm not away the week the fruit ripens :roll:

There are two types of jam sugar - one is called jam sugar and one is called preserve sugar - one if for fruits low in pectin the other for fruit high in pectin - some recipes call for lemon juice too.

I made strawberry jam in the breadmaker but i uswed the wrong jam, it was semi set, i then made plum jam in the breadmaker using the correct sugar and it didn't set at all - i wouldn't make it in the bread maker again.

I'd find a recipe on the net and stick to it.

My home made jam worked out very expensive to make and the plum stuff tasted vile but my gran used to make all her jams and marmalades when i was a kid and hers were lovely.

hope it goes well.

babs

For those who don't have the time or equipment for jam making, but who do like a drink, the following may be of interest.

Fruit vodka.
The recipe below is for blackcurrants as I've just done this quantity, but you can use most fruits. the sweeter the fruit, the less sugar you need. Strawberries may not need any.

750g fresh blackcurrants
350g white sugar
put both into a clean empty 2 litre pop bottle.
top up with cheap supermarket vodka,
close, shake to get of theair bubbles, top up again and close the lid.
stir/shake every so often in the 1st month until the sugar dissolves, then leave for about another 12 months to let the flavour develop.
pour through a sieve, into a separate container,
then again through muslin cloth (or similar) to get rid of sediment.
bottle up and enjoy. the fruit strained off can still be used for alcoholic pies etc as it is infused with the vodka.

*adds vodka to shopping list* :thumbsup:

If you do have a go don't judge the result by the crap that is made in this country..........so thick you have to chisel it out of the jar.
Get a jar of French "Bon Maman" strawberry, b/currant, blueberry etc. Thats what proper jam is, full of fruit and soft set. Bloody gorgeous

strix, loads of recipes on the net, a bit fiddly but well worth it. Good luck and don't give up if it doesn't come right first time Try a 3 lb batch to start with

I'm not touting for business but if you use a jam/sugar thermometer there is a lot less likelihood of it going past jam and into toffee! We had loads of damson toffee the other year.

I'm not touting for business but if you use a jam/sugar thermometer there is a lot less likelihood of it going past jam and into toffee! We had loads of damson toffee the other year.
Now that's precisely why I wasn't planning on attempting it myself this year ;)