Making jam

Hi
I am no longer a Jam-Virgin!
Or in other words, I am another step on the way to Martha-dom...
Anyway, I made a really simple strawberry jam and thought I'd pass on the recipe.
Strawberry Jam - makes approx 1.25 Liter
1 pack (500g)
1,5kg Fruit
If necessary 1 sachet
First, put a clean saucer into the fridge (no really).
Clean and pick over the fruit, hulling them (taking the middles out and green tops off), cut off any bad bits and cut into thumbnail-sized chunks (chop raspberries for example), rinse and drain. The quality of your fruit will reflect on your jam quality so get the best fruit you can. This doesn't mean expensive, I got my strawbs from the Wochenmarkt for 99¢ per 500g so 5 jars of jam for less than 4€ is a bargain.
Tip the drained fruit into a very large saucepan and stir the pack of jam sugar in. This sugar contains pectin (what makes jam er jam) so it is relatively hassle-free.
Turn the heat on under the pan and bring the mixture to the boil whilst stirring. As soon as it comes to the boil, keep stirring and start timing.
Let it boil whilst stirring for 3 minutes, remove from the heat and test for setting.
How? Fetch the saucer from the fridge and put a drop of jam on to it, allow it to cool, then push the mixture with your little finger. If a crinkly skin has formed on the jam and there is no liquid left, then the jam is set. If not either boil for longer or add the Zitronensäure (citric acid) and reboil briefly, testing every minute or so (mine took just over 4 minutes).
Remove from the heat and skim off any foam/scum if necessary.
Let it cool slightly then ladle into sterilised jars.
To sterilise the jars for the jam, wash them in warm soapy water, rinse well, dry with a clean tea cloth, and then pop them on to a baking sheet in a moderate oven for 5 minutes. Remember the jars should be warm when the jam is added, so don't do this too far in advance. Seal immediately with waxed discs, then cover with the lids or with Cellophane and elastic bands. Or buy these Leifheit jars

which is what I do for my chutneys so I use them as the seals mean you don't need to use waxed discs or cellophane.
Let the jars cool before labelling and then enjoy!
Katrina
PS this would be fantastic if you can get the tiny wild strawberries as you wouldn't need to chop them.

Major major major major tip. If you aren't so dedicated as Katrina, wait until it's a bit cooler one day or make it in the evenings, because making jam is hot work.

And wear clothes because hot jam spits (and you don't want hot jam on bare skin. Or at least I should hope that you wouldn't, you dirty people).

something I recently realized after years of scrubbing set jam off my kitchen table:
It helps to put old newspaper on the table before filling the jars.

quick jam question: how long will it keep for once it's been made and sealed? does it depend on the fruit (bananna jam being my absolute fav) or should i just put a lot of alcohol in just to be sure (say yes, say yes)

Who actually makes jam these days?

Um, obviously Katrina.

just don't dig that man. There are supermarkets, you know - and it all tastes similar to the bought jam in the end. wast e of time

Home made Jam seriously rocks. Thanks Katrina.

in that case i'll try and see

@LFF: depends on how much sugar you put into the jam. If you do the classical granny-style 1kg fruit+1kg sugar -jam, then it'll last forever.
As you fill the jars with the (nearly) boiling jam, alcohol will mostly evaporate, but will definitely add taste. One of my favorites: peach with amaretto.

My mom makes Guava jam at home. That's the best jam I've ever had. You can comfortably use over-ripe (not rotten!) guavas for that jam. It takes time but the freshness alone is worth it. I'd like to know how to make marmalade at home.

I use the Delia marmalde recipe and would make it sometime around Januray.

http://www.deliaonline.com/recipes/r_0000001223.asp

900g seville oranges

1 lemon and

1.8kg of sugar

You will also need a preserving pan or a large, heavy-based saucepan; a 9 inch (23 cm) square of muslin (or gauze); some string; a funnel; and six 1 lb (350 ml capacity) jars, sterilised.

Have fun! Now i want to make it again.

Well you can't yet, Seville oranges are only in season from December to January.
The Bramble Jelly came out well - those promised jars will get them soon (and marka you have the best reason for a delay!).

And that would be why i make it in January ;-)

kalidas, I can give you a leon and lime marmalade recipe if you'd like?
Have it in my Good Housekeeping cooking bible at home.
That you can make year-round.

Guava jam is my fav but would be too expensive to make it fresh here!

We have a large garden and grow most of our own vegetables in season and also make our own jam but only strawberry.

Our secret tip? We use 2:1 or 3:1 preserve sugar but also add one sachet of Vanilla Sugar per Kilo of fruit.

We make as much as the crop allows and then give a few jars to friends, they all ask for more!! Says it all really.

(I tried making orange marmalade but we now settle for the jar in the care parcel from our son!!!)

A friend of mine makes jam and alwys adds more lemon for me, tastes a bit bitter! Fantastic!

My wife (shes from Hamburg) makes excellent Lemon Curd (made some this morning). A breakfast that really wakes you up!

You all are using way too much sugar. Less sweet, more fruit flavor; that is the way I like it.

You clearly haven't gone native then.


Yuk - that nasty packet vanilla suger stuff is like the dessert / pudding version of Maggi sauce. Ubiquitous slightly cloying taste that masks the crappiness of the product itself. Not to be confused with vanilla suger proper (i.e. vanilla pod plus sugar). A case of test tube food at its very worst.


Yep.