Had my jam and toast this am, thanks for the tips, made it yesterday, I cut the sugar down a little, put juice of a lemon in and a small knob of butter at end. My only problem when making it was that I used a thermometer and I read that it should reach 220F but it only seemed to reach just over 200, maybe it's the thermometer, it had been boiling for over 10 mins, I tested it on a cold plate and it was setting, thought it would be set solid this am but its fine, not too sweet. Now for the rhubarb!
Not sure what the butter is for. That went out many year's ago! You can test your thermometer by putting it in boiling water, It should read 212 or 100 C.
I read somewhere that adding a knob of butter is suposed to reduce foaming when it's boiling. Tried it once and it seemed to make no difference.
I generally reduce sugar content to 44%; i.e. 800g of sugar to 1kg of fruit, using ordinary granulated sugar. Never tried raspberry jam though. Blackcurrant, plum, gooseberry and apple & blackberry (all high pectin fruits) set v well and strawberry (low pectin) less so, as always.
Never had a jar go mouldy before it's been opened and only rarely afterwards - if it gets forgotten for weeks. Only bother to put it in the fridge if I'm going away.
Yeah welshonion, thought I'd do that, test it in boiling water, it may well be reading wrong, I make yogurt and that doesn't seem to get to right temperature with it now that I've thought about it, a pointless buy then!
I read in a few recipes to put small amount of butter to take the scum off, it worked and didnt effect taste but probably don't need it then. Been looking on internet for jars in case i make some good enough to give away! Don't know how long it will last without going mouldy, I just put a circle of baking parchment inside, don't know if its supposed to be special paper.
Love it in Wales Welshonion, stayed in a cottage near Conwy recently, went near to south west coast last year, visit Wales few times a year.
I never bother with a disc of paper. Found lots of jars in Dunelm this morning. Lakeland sell them, or there are on-line firms. For the family and friends I just use empty jars I've put through the dishwasher. Pot in warm jars. Seal hot and wait for the 'pop' as they cool down.
I never use paper discs either, principally 'cos I can;t be bothered, but it doesn't seem to be a problem. I think it's supposed to be waxed greaseproof paper, but really.....
No point buying jars unless you're going into business selling them and they have to be identical: I collect old jars through the year and bring them out in the jam season. Soak 'em in a sinkful of scalding hot water and fish 'em out (with tongs) immediately before filling with boiling jam. (Well, just long enough before to let them dry - about 5 seconds if they're hot enough!) Seal immediately. Nothing survives in there!
I did have a few empty jars saved, just in case...., like plastic bags I save just in case....! Used 2 of my yogurt jars but looks like i may b making some more as I've just picked a load more raspberries. I did boil my jars in water prob for 5-10 mins, i was waiting for them to break in the hot water, they'd cooled down by time jam went in, i'll have them hot next time, it was tricky with the piece of parchment paper. I didnt know about the 'pop', I'll read up on preserving, so mine may go mouldy quicker if I didn't put in hot jars, I can only get better. Looked online in The Range, will look in Dunelm, I'll buy a few. Trouble is, gonna be wanting eat crusty bread and jam! Never mind!
I use waxed paper discs and plastic type covers that you secure with elastic bands, you can buy them in packs, doing it this way you have to have everything hot but it works for me as any jars I buy that could be reused the lid generally has a knife hole in it as I have difficulty opening them and are then useless and the jam is really easy for me to get at when I seal them this way
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I like raspberry jelly. It sets better than the jam, but still has the same amount of sugar in it.
Had my jam and toast this am, thanks for the tips, made it yesterday, I cut the sugar down a little, put juice of a lemon in and a small knob of butter at end. My only problem when making it was that I used a thermometer and I read that it should reach 220F but it only seemed to reach just over 200, maybe it's the thermometer, it had been boiling for over 10 mins, I tested it on a cold plate and it was setting, thought it would be set solid this am but its fine, not too sweet. Now for the rhubarb!
I read somewhere that adding a knob of butter is suposed to reduce foaming when it's boiling. Tried it once and it seemed to make no difference.
I generally reduce sugar content to 44%; i.e. 800g of sugar to 1kg of fruit, using ordinary granulated sugar. Never tried raspberry jam though. Blackcurrant, plum, gooseberry and apple & blackberry (all high pectin fruits) set v well and strawberry (low pectin) less so, as always.
Never had a jar go mouldy before it's been opened and only rarely afterwards - if it gets forgotten for weeks. Only bother to put it in the fridge if I'm going away.
Yeah welshonion, thought I'd do that, test it in boiling water, it may well be reading wrong, I make yogurt and that doesn't seem to get to right temperature with it now that I've thought about it, a pointless buy then!
I read in a few recipes to put small amount of butter to take the scum off, it worked and didnt effect taste but probably don't need it then. Been looking on internet for jars in case i make some good enough to give away! Don't know how long it will last without going mouldy, I just put a circle of baking parchment inside, don't know if its supposed to be special paper.
Love it in Wales Welshonion, stayed in a cottage near Conwy recently, went near to south west coast last year, visit Wales few times a year.
I never use paper discs either, principally 'cos I can;t be bothered, but it doesn't seem to be a problem. I think it's supposed to be waxed greaseproof paper, but really.....
No point buying jars unless you're going into business selling them and they have to be identical: I collect old jars through the year and bring them out in the jam season. Soak 'em in a sinkful of scalding hot water and fish 'em out (with tongs) immediately before filling with boiling jam. (Well, just long enough before to let them dry - about 5 seconds if they're hot enough!) Seal immediately. Nothing survives in there!
I did have a few empty jars saved, just in case...., like plastic bags I save just in case....! Used 2 of my yogurt jars but looks like i may b making some more as I've just picked a load more raspberries. I did boil my jars in water prob for 5-10 mins, i was waiting for them to break in the hot water, they'd cooled down by time jam went in, i'll have them hot next time, it was tricky with the piece of parchment paper. I didnt know about the 'pop', I'll read up on preserving, so mine may go mouldy quicker if I didn't put in hot jars, I can only get better. Looked online in The Range, will look in Dunelm, I'll buy a few. Trouble is, gonna be wanting eat crusty bread and jam! Never mind!
I use waxed paper discs and plastic type covers that you secure with elastic bands, you can buy them in packs, doing it this way you have to have everything hot but it works for me as any jars I buy that could be reused the lid generally has a knife hole in it as I have difficulty opening them and are then useless and the jam is really easy for me to get at when I seal them this way