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yeah it should be easy enough to get at a supermarket - you can also get the rings for your jars too. Not sure if you could get them in any old supermarket down there in inner Melbourne LOL, but where I am loads of people still make their own preserves and jams and there is a whole section dedicated to it at my local IGA.
Bath, just wondering what proportion of sugar you use? Am thinking of doing some strawberry jam with DD1 soon - just so she can learn to love the process as well ;) - but don't want to use the 50/50 ratio. I'd rather let the flavour of the fruit do the work.
MD: I tend to gauge it depending on the quality and sweetness of the fruit. Roughly I do 40/60 (40 sugar, 60 fruit). But I use Jam Setta which helps the setting process.
Also, with berries like strawberries... be careful no to over cook or you will loose the lovely colour (and it will go a burgundy brown). The trick is to constantly check the consistency by using a cold saucer to drip test. The minute it looks right turn the heat off. The jam will continue to cook in the pot for a while even though the heat is off because it holds so much heat (especially if it's a large quantity). IYKWIM. It's hard to say hard-and-fast rules for jam making... it's kinda intuitive. But yummo! Hope it turns out beautiful! :D
Thanks Bath. I'll try the 40/60 thing. I've overcooked in the past (plum jam) and it turned out way too set but luckily the colour didn't matter (blood plums). So I'll go gently with the strawbs. Just waiting for a really good fragrant batch then I'll pounce!
Ooooh Jam Setta :cheer: I need some! I made my first ever "jam" yesterday and its more like a strawberry syrup - but the colour is just awesome! Its so easy, I really had put off doing it because I tought it would be a mammoth effort!
It seems you can get the Jam Setta, Plastic jam jar covers & the parafin wax all at Coles. I have just been doing online shopping with them and found them all there.