Any jam makers here?

[ss_storm]

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?

[Party-of-five]

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

[leckert]

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).

[AnyDream]

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.

[Nettie]

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!

[Party-of-five]

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?

[Cherished]

Then I suppose I'll have to make scones!

I LOVE my scones, started making them while pg and they are SO quick and easy, I make lemonade ones

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 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

[Party-of-five]

well I made relish and as someone that doesnt like relish I was very surprised to find I love it 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