Jams, preserves etc.

[keepersdaughter]

I'm going fruit picking tomorrow. I've never tried making jam, but fancy having a go. I'm going to have a look see to find some recipes. But can anyone pass on a good recipe and any hints?. Do you use ordinary granulated sugar or do you need preserving sugar? Thanks for any pointers.

[franbee]

Hi KD. The principle is that you need pectin to set the jam. Some fruits have a lot of natural pectin, such as apples, crab apples, others don't, like strawberries and raspberries. So if your fruit is low in pectin, you can either mix with apple, or use liquid pectin, like certo, or the special sugar. Your fruit must be at it's best, not over ripe, or you will lose pectin. Hope this gives you a good start.

[Pippa]

The only advice I can offer is to make small quantities to begin with, not such a disaster if it does not set and not so much initial expense.

[Rustic Pumpkin]

I only use jam sugar if I think my fruit is low in pectin, and if I want a particularly clear jam, as there is something about jam sugar that sets more clearly than granulated. That said, I am not against using brown sugar in my jam making now, for I like to experiment with flavours.

Make sure you reach the setting point when you boil it and the easiest way to do this is by using a sugar thermometer. That said, I have often left a jam that refused to set in the pan overnight and reboiled it the next day and it sets fine. And don't forget, if it doesn't set it won't waste for you can use it like a fruit coulis over ice-cream or in rice pudding!

[keepersdaughter]

Thanks for your comments :). Rustic Pumpkin in some recess way back in my head jam sugar came to mind, so when I went looking for the jars, lids, pectin, etc. I tried to find it. Been to three (actually four) different supermarkets and no one has it. I just found a recipe that doesn't use sugar, instead white grape juice and no sugar pectin. I'm going to give this one a go. I'm clearing the decks in the kitchen, tomorrow is jam and pie making day. I'll let you know how it turns out.

[buecherwurm]

A really delicious jam is kiwi jam; and so easy to make. I always use jam sugar 1:1. Buy a kilo of kiwis plus 1 or 2 extra. Peel them, cut them up and cook them briefly just to soften them. Puree them (I use a hand-held blender, no need to take the kiwis out of the pot, then), add the jam sugar and bring to boil. Cook until it has the desired consistency (drop a little bit of jam in some cold water when it stays together it's done). Kiwi sets very well.

[keepersdaughter]

Just curious, what's the difference between jam sugar and say granulated?

By the way the Kiwi and other recipes everyone has kindly posted all sound very good. I'm going to start experimenting tomorrow, but just got back from yet another supermarket - no jam sugar! (I'm in southern US btw)

[buecherwurm]

Try "gelling sugar" maybe that's the word used in the US?
It's a sugar, that has already the citrus acid and the apple pectin added to it.
When you find the 1:1 kind things are quite easy. Usually the recipes say 1 kg of fruit to 1 kg of sugar. But when you only have a like 375 g of fruit you just add 375 g of sugar and that's it. With all the other sorts (like 2 : 1) you would have to do some calculating which I wouldn't want to be bothered with.