Miss Grunge's Strawberry Jam modification from EDC

[cookie1]

Lelly I can't remember how long I cooked it for. If it isn't cooked after the time I put it on Varoma and put the basket over the top and keep cooking until it is ready. Make sure you keep testing it though, remembering it will thicken a bit  when it cools.

I hope to make some soon so will note the time.

[Bedlam]

I made ome from the UK book, turned out lovely. Did you have TMX on reverse?

[cookie1]

Here's a post from Stacey a couple of years ago. This is the way I do it, with the VAroma and basket if it's still not set.



    Re: Help from jam makers please!
« Reply #22 on: September 03, 2009, 09:59:40 AM »     

--------------------------------------------------------------------------------

Hi,

Don't know if this is any help to anyone but most of the strawberry jam recipes I've seen say to warm the sugar in the oven first.  I've made two batches of jam using the method below:
500g hulled and halved strawberries
500g jam sugar (csr brand)

Heat the sugar on 10 minutes, 80, speed 1
Add strawberries and cook 35 minutes, 100, speed 1
Check for jelling on a cold saucer
Bottle

Have a great day
Stacey

[Bedlam]

Has anyone heard of testing if it is ready by dropping a little into metho?  My mum read it somewhere, obviously you can't taste it but it does save having a saucer in the freezer.

[Lellyj]

Thanks so much Cookie, for finding that info for me.  Interesting about the metho, Bedlam!  No I didn't have the tmx on reverse, I guess that would make the jam chunkier?

I'm ready to give it another go tomorrow with all these new strategies!

thanks again, 

[CreamPuff63]

"To test for pectin content add one teaspoon of juice from the cooked fruit (before addition of sugar) to one tablespoon of methylated spirits. Juice high in pectin forms a large blob of jelly; two or three smaller lumps denote medium levels and low pectin levels will produce tiny clots."

found here

[Bedlam]

Thanks CP, it isn't what I thought she meant. Interesting

[cookie1]

Lelly I use Stacey's recipe above.
Not sure about the metho bit. I like to lick the cold jam off the cold saucer..........taste testing IYKWIM.

[Lellyj]

Thanks Cookie.  I warmed the sugar, cooked for 35 mins, still not set, so did the varoma thing, and now . . . jam!!!

So relieved.  Thanks for your help.

[cookie1]

Wonderful and well done.

[monkeymadness]

I use quirky jo's recipe with agar. Always sets beautifully

[fundj&e]

to late now but can this recipe be doubled

SD gave me a tray of strawberrys, will doubled next batch if possible

[fundj&e]

DH gave it the thumbs up. while i was making it yesterday he said , love thats a whole lot of sugar u r using

this moring he said, its not that sweet after all , keep up the good work love.

i did cook it for 10 more mins on varoma but i think 5 would have been plenty

 

[judydawn]

Nice looking jam Uni.

[cardaddict]

When bottling the jam I can't get the lids on the jar to get the 'pop' that you get from store bought jams.  I am sterilising them.

Will this make a difference?

Robynne (first time jammer  )