Homemade Jam

[telfordstar]

Hi there, I've never made jam before but would really like to give it a go. Anyone with any recipes will be gratefully received along with instructions lol.

[Beat Bug]

The general rule of thumb for jam is: 1 lb of sugar to 1 lb of fruit. Use good quality fruit, and when it has cooked add the warmed sugar. Bring the mixture back to the boil, and boil until it reaches setting point. There are a number of ways to check the setting point. The most common one is to put a small amount of the mixture onto a cold saucer, and if a skin forms in a few minutes, it's ready. Another one, which I've not tried, is to boil the mixture until it sticks to the side of a wooden spoon when it's tipped sideways. The jars must be clean, warm and dry. Before covering, make sure the edges of the jars are clean, then place a waxed disc on the jam before sealing. Label the jars with the type of jam, and don't forget to put the date on the label! There are loads of recipes on the Internet, some easier than others. Give it a try, you'll never want shop bought jam again! I make marmalade, and my daughter makes a variety of jams, as she has access to a variety of fruits. We then do a swop!

[telfordstar]

Hi beat bug thank you so much for your reply really appriciate it. Ok so I think I've got jest of it but what do you cook fruit in, any liquid? Does warm sugar mean it needs to be dissolved?. I'm sure I saw jam sugar in tescos I take it that's best to use? Thank you. :-)

[Beat Bug]

Hi beat bug thank you so much for your reply really appriciate it. Ok so I think I've got jest of it but what do you cook fruit in, any liquid? Does warm sugar mean it needs to be dissolved?. I'm sure I saw jam sugar in tescos I take it that's best to use? Thank you. :-)There are two types of jam sugar, one has added pectin. It's a coarser grain sugar as that dissolves better. Some fruit needs very little water, others more. Some fruit is just washed and put in the pan. The water that adheres to it is enough, as once the fruit starts to cook, it releases a liquid. The fruit should be fully cooked before adding the sugar. I've been making rhubarb jam and gooseberry jam on alternate years, not adding any water, and the jams turn out fine. In fact this morning hubby opened the last jar of gooseberry jam I made in Sept. 2009! What fruit had you in mind for starting with? I just might have a recipe for it.