Anyone successfully made a nice jam?

[dede]

 I made raspberry jam yesterday and turned out perfect using half a pack of jamsettar to 500g fruit. I always use the kleen view jam covers and then place the lids on top. And I wash the jars then rinse them with clean water then place them in the oven on 100 degrees until they are completely dry (including the lids.)
I have never had any jam go off or mouldy this way.

[darls]

Thanks for the speedy replies!

Will leave it as it is for now and see tmw then.

I forgot to add that I did dry the jars in oven, but not lids (just fished them out of hot water).

Cheers - off to bed!

[Ceee]

Hi, I just wanted to say that I have not used any Jamsetter or Jam Sugar, as I haven't seen them here in our South African shops. I just weight out the fruit, equal with ordinary white sugar, and add the lemon and it has worked 9 out of 10 times. I have some fresh prunes, do you think I could use them for making Jam? My parrot does not seem to enjoy them and neither hubby!

[achookwoman]

I would cook most jams at 100 or Varoma.   can use these  covers, just make sure the jam is cold first. I think I have posted a recipe for Pineapple Jam.  prunes would make excellent jam or chutney.  Cook first in a lettle water and push through a strainer.  Use 3/4 volume of sugar to pulp.  Yum.   jamsettta is an Australian product I think.  lemon is usually fine .   my grandmother used white vinegar.

[Cornish Cream]

In the U.K.we can buy Certo that helps with the setting of Jams and Marmalade.We also can buy Jam Sugar.
http://www.certo.co.uk/index.htm

[ladybird]

would it be worth me recooking my plum and berry jam tomorrow so i can sterilise the jars as i didn't realise that was important before and had only washed them out. is it too late to save it from going mouldy without doing that? i made the jam this afternoon and its been in the fridge since then

[achookwoman]

ladybird,  Maggie Beer says she never sterilizes her jars as she pours the jam into them boiling hot .   if you have done this them you could risk it.  If not remove the jam, reboil it and sterilize the jars.   What a both,  but better than wasting your lovely jam.

[dede]

I wouldn't panic, Depending on how fast you will use the Jam. My family love Jam and eat it pretty quickly. I made some blackberry and Logan Berry Jam on the weekend. I just rinse my jars and place them in the oven at 100 until they are dry and pour the jam straight in the jars while hot. This also prevents the jars cracking as the Jam and jars are around the same temperature. Never pour hot Jam into a cold jar. Then I cover with jam covers and place the lids on the jars. I have never had Jam go mouldy.

[ladybird]

well it was very hot - prob 10-15 mins off boiling. pleased i'm in good company with maggie beer - i felt so ignorant!

i didnt use jam covers either - just the lids..

i have 3 jars so might look at recipes to use it in baking sooner rather than later

[cookie1]

Lots of lovely bread to spread it on.

[Amanda]

Made a superb batch of blackberry jam today in the TM.
Totally ignored any recipes in the EDC and just put in blackberries & equal weight in jam sugar (it has added pectin) and let it boil for a bit.  Set like an absolute winner!
I've never used the jam sugar before, but I won't hesitate to use it again.

[cookie1]

That's pretty much my standard recipe Amanda. I'd rather pay a bit more for the jam sugar and have a success.

[CarolineW]

I wouldn't panic, Depending on how fast you will use the Jam. My family love Jam and eat it pretty quickly. I made some blackberry and Logan Berry Jam on the weekend. I just rinse my jars and place them in the oven at 100 until they are dry and pour the jam straight in the jars while hot. This also prevents the jars cracking as the Jam and jars are around the same temperature. Never pour hot Jam into a cold jar. Then I cover with jam covers and place the lids on the jars. I have never had Jam go mouldy.

Actually that method is sterilising them, Dede.  Anything from 60oC upward sterilises - it's just how long it takes that differs.  I can't remember the exact timings now - but I know that the method you're describing is quite a widely used one.  So you shouldn't ever have your jam go mouldy, or family members go ill 

That's the method that I used to use, but now I use the baby bottle steriliser that I don't need any more for my baby.  Bottles on the bottom shelf, lids on the top - works great and is no hassle.  Given how cheap they are to pick up 2nd hand, I don't know why I never thought of it until it was staring me in the face!  I guess it's more to store, though.

[CarolineW]

That's pretty much my standard recipe Amanda. I'd rather pay a bit more for the jam sugar and have a success.

Same here - I used to do it the traditional way, but this is so much less hassle.

[dede]

now that's a great idea, I used to have a microwave sterilizer but that would be no good for metal lids though but would be fine for the glass jars.