Ive just discoverd I like making jam :D
Ive only made strawberry so far and at the moment I have plums on...
Just a question
Does the sugar help the setting? or is it purely just sweetness?
just seems alot of sugar
TIA
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Ive just discoverd I like making jam :D
Ive only made strawberry so far and at the moment I have plums on...
Just a question
Does the sugar help the setting? or is it purely just sweetness?
just seems alot of sugar
TIA
I have only made a Lime jam, the recipe I used said it was a chutney but the consistency is that of a jam and being limes it's a little bitter but the sugar makes it sweet too. It's GREAT with cheese and crackers and if you're a meat eater I would imagine it'd be great in a sandwich too. I think the sugar does thicken up the mixture as heated sugar does thicken up toffee kwim.
i made apricot jam a little while ago, first jam I've ever made. I did enjoy it though (the making, not just the eating) so when I can get some cheap fruit suitable for jam making will have a go at something different.
i know, sooo much sugar!! Do you think it would assist in the preserving of the fruit? Don't think it makes a difference to it setting (apart from the texture/thickness) as pectin actually sets the jam. Did you use jamsetta when you made yours?
Apricot jam yum!!
No I havent used jamsetta...im using this really old cookbook and it said plums are high pectin so didnt need it.
so Ive either got three jars of plum jam or three jars of plum icecream topping :rofl:
I'm not the one who makes jam in this house, DH is the one. However I know that he uses the same weight of fruit as he does for sugar, so 1kg of fruit = 1 kg of sugar. There's a bit of water in there but I have no idea how much and he's off playing tennis this afternoon so can't check for you.
He's made some interesting combinations over the years - Plum & Fig, Fig, Plum, Apricot, Peach & Apricot, Fig & Pineapple (or fig with pineapple in it). We have plum and fig trees that get loaded every year (and the neighbours have an apricot and peach tree next to our fence that gets loaded too).
You can make jam without sugar but since sugar is the preservative, you need to freeze it or keep it in the fridge (ie you could make small batches and then just use it). I do think however many recipes just ahve too much sugar. I found this out the hard way when I was making chutney, which has the addition of vinegar for preserving, end result really too sweet. I'm going for next batches to start with 3/4 of the stated sugar amount and then progressively cut down from there until I get a result I"m happy with.
PS if there are setting issues, just chuck some jam-setta in. :)
I've just begun making jam too! Made some cherry plum jam (little bit bitter, but didn't add all that much sugar) and now the plums are ripe. I LOVE plum jam, so I'll try to make some this week using the full amount of sugar (I've got a sweet tooth!) and see how I go!
Then I suppose I'll have to make scones! :rofl:
it turned out great :) my DH just had it on toast
and now a relish question?
when using tomatoes to I used seeds and skin or do I peel them?
I LOVE my scones, started making them while pg and they are SO quick and easy, I make lemonade ones :D:
I think I recall mum peeling them but I've also had some with skin in. Personally I think the skin is a bit yuck, some skin is ok but not heaps... I guess make a batch with and one without and see what you like. Now on the note of relish... This is a big call but I'd say it is my FAVORITE food of all time and I must start makingit myself. Mind you pizza and curry are a very close second LOL:
well I made relish and as someone that doesnt like relish I was very surprised to find I love it :lol: and I peeled the tomatoes first :)
:( and I also managed to cut my finger
bit addicted to this cooking business atm...I have bread rising and making some scones later to have with the plum jam I made yesterday.
glad I cant eat bread anymore :lol:
I made something with tomatoes recently (?was it the cranberry chutney?) and it was a definite case of peeling those tomatoes first but including the seeds. The way I peeled them was to blanch them first, then refresh, the skin comes off really easily then.
Glad your jam and your relish turned out nicely! It's a bit addictive when you realise how easy it is, isn't it?
My dad just made some unreal plum jam and all he used was plums sugar and a bit of water...first batch came out a little sweet so the second batch he added a tablespoon of lemon juice and it came out perfecto.....so lemon juice is a good trick to cut the sweetness down as well.
Speaking of relish...I remeber as kid my dad was General manager of Kraft Foods New Zealand (before the sold out to the big knobs overseas!) and he was also a rotary club member. they had this bright idea to do a fund raiser making relish using tomatoes donated by another memebr who owned a market garden. So they actually set up the new zealand factory one night after the production day had finished and used it to make this relish.....in vegemite jars!! Only thing was they used a domestic recipe and doubled/tripled or whatever the quantities, including the spices.....bi gmistake....hottest relish you ever tasted!! rip the roof off your mouth relish it was! sold well though made heaps of money for the club!
This and the bread making thread have come just in the right week for me! I've just started on making my own breads, jams and cordials... well, I'll start tomorrow after I've done the shopping!!! Jamsetta is now on the list- and will be making some seville marmalade, plum and apricot jam! Has anyone ever made apple and rhubarb jam before?
Krystals that apple and rhubarb jam sounds yum! Im going to attemt to make my DHs fav soon...apple jelly jam!
oooo I'd love to hear how you go with it!!! We have sooooooo many apples, but didn't know what it'd be like in jam, so have so far only dehydrated them, baked cakes, made apple sauce and oh....eaten them!