General Chat

Florence, I wouldn't think it matters as you are getting the same ratio in the cups if they are the same size etc

I think I might try to make some later on when the strawberries are more easily available locally

Lizx

girl from oz, thankyou for your recipe but can you tell me in ounces how much is a cup?
florence

Really, really easy Balsamic Strawberry Jam

2 cups chopped strawberries
1 cup sugar
2 tablspoons balsamic vinegar

Cook strawberries, sugar and balsamic vinegar in a medium pan on medium heat for about 20 mins stirring occasionally. When the jam mixture has reduced to the consistency of thick honey, remove from heat and pour into jars.

I know adding balsamic vinegar sounds strange, but it really makes a yummy jam!!

chris and linda, thankyou very much for your recipes. when i have tried them out, i will get back to you and let you know how they turned out.

much appreciated
florence

We have allotment too - we just open freeze ours on trays - then bag in single pounds until we are ready. Some was made about 4-5 weeks ago. We used all raspberries now but there are gooseberries/cherries to use before the new lot are ready!

Never had a problem with burning - but each to their own at least Florence has the choice of two now!

I hate doing it on the hob because it has a tendency to burn. I have an allotment,so we have loads of raspberries, I make a couple of jars every day as the berries ripen

Equal amounts of raspberries to preserving or jam sugar. Warm sugar first - just enough to take the coldness off.

Place raspberries and sugar in very large pan - if only making 2 jars then a large saucepan or pressure cooker would do. Medium heat, break down raspberries with masher and stir continually until sugar has dissolved using a wooden spoon.

(Whilst all this is going on, place a couple of saucers in freezer and jars in oven on lowest heat - you want them warm not hot so you cannot touch them!)

Bring contents to a boil - skim off the froth as best you can, when on boil, lower heat to a rolling boiling for about 5-6 minutes. Remove from heat, pour a teaspoon of jam on saucer from freezer and leave for a minute and then with your finger push the jam - if it wrinkles it has reached setting point - if not put back on heat and try again in 2 minutes. When is is reached put a large knob of butter or similar into jam and stir - this will give it clarity.

Pot immediately cover with circles of 'jam paper' (or use the inner of a cereals box) and top with lid.

N.B. Think that for shows etc you have to use a paper/cotton cover instead of lid and label in best handwriting! Good luck.

OH has made it last 2 years and if he can anyone can.

Strawberry much the same way except cut strawberries and when reached setting point set aside for 5 minutes and stir so berries do not sink to bottom of jar.

Linda I tried with micro several times over past 25 years and lost out every time. It is so quick on the hob not worth the hassle but that is me.

She has two methods now!!!!

Make it in the microwave, it is much easier

Strawberry / Raspberry microwave jam

2lbs of fruit
2lbs jam sugar with added pectin (not ordinary sugar, you can buy it in most supermarkets)
Knob butter


Use a large Pyrex bowl (4pt size), or something similar which will fit in the microwave


Microwave fruit in covered bowl ( I put a plate on top) for 5 mins, then mash
Add sugar and butter
Cook on high for 5 mins then stir to make sure all the sugar is dissolved
Cook for further 10 mins, or less depending on when it passes the setting test.

Setting test, get a tea plate and put some cold water on it, take a teaspoon of the jam and drop it in the water. If it stays together it is fine, if it spreads all out,so it looks like it is dissolving, it needs more cooking

The times are variable because of different microwaves
Take care because the sugar is extremely hot in a microwave. When you lift the plate off, open at the edge away from you to avoid the steam.
If you want to scale it up, only do it by half as much again, or it may come out of the bowl.
Once you have done one batch, you will know how your bowl/microwave copes., so may be able to double it


I thought that this was far too sweet when I made it last year, so put only three quarters of the sugar in this year. Low pectin fruits are difficult to set, so you can’t reduce the sugar too much. Plus if you reduce the sugar, the jam is very stiff and full of fruit.

Put the clean dry jars in the oven on low heat until they are hot, this sterilises them. Put the very hot jam into the jars, they will be fine. You can but the wax circles from most supermarkets. if you want to buy new jars, you can find them on the Lakeland website

can anyone please supply me with an easy, foolproof recipe to make jam. preferably strawberry and raspberry. i need to make 2 jars for our annual country show in july and have never made jam before. so would like to have a practice beforehand to see how it turns out.

do you let it cool before putting in the jars and what about the circles of grease proof paper, my nanna use to put on the top?

i really have no idea at all, so thats why it needs to be a straightforward recipe. if it were for victoria sponge, then i would have no problem as i do them all the time, just never ventured across into the jam making before.

thanks
florence