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default First go at jam !

Post by Chilli-head on 23rd July 2011, 11:35 am

I had my very first go at making jam yesterday. For those who have looked recently at the "What are you harvesting now" thread, you will not be surprised to hear that it is Apricot ... Tastes nice, but I think I've overcooked it rather - it can be spread on toast, but only with perseverance Exclamation Next time it will probably wind up runny ... I'm not sure I've really got the hang of the various setting tests - I do have a thermometer but am not sure I trust it completely. Any tips ?
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Post by Adrian on 23rd July 2011, 1:48 pm

I have a fatalist approach to jam

If its too thick, excellent to add to porridge, if too runny great for yogurt...

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Post by Dandelion on 23rd July 2011, 7:42 pm

I have a few old saucers I put into the freezer when I'm making jam. When I think the jam might be ready, I get a saucer out of the freezer, put a teaspoonful of jam onto it (which cools quickly because the saucer's cold). If you can wrinkle the jam by pushing one side of the blob, it's ready. And while you're doing the test, take the pan off the heat so that it can't carry on cooking.

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Post by Compostwoman on 23rd July 2011, 9:04 pm

We do what Dandelion says, and also have a very scary huge mercury thermometer which I hate to use in case I drop it! So I leave it to CM... Very Happy

There are, however, safer versions to use.... Shocked

and also , what Badger says.....it is all edible, one way or another....and will still taste great, regardless!

Mmm Apricots mmmmmmmmmm
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Post by Chilli-head on 23rd July 2011, 9:15 pm

Thanks for some sound advice. I tried the cold plate trick, but it was only in the fridge not the freezer and I think the jam had not cooled off enough when I poked it. Later on the "not yet set" splodge had indeed set just nicely Rolling Eyes. I made only a small trial batch (4x340g jars), and I suspect I was also lead astray by my candy thermometer not being deeply enough submerged. Still, I have a lot more apricots to try again, and it is worth it for the smell alone !

I shall certainly follow your suggestion Badger - imperfect it may be, but I'll find a way of using it. Porridge with a dollop of apricot jam sounds nice to me Very Happy
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Post by Compostwoman on 23rd July 2011, 9:19 pm

ALSO,be aware that jam which looks runny can actually take a day or so to finally set in the jar, so it is worth waiting to see what it looks like the next day before starting to re boil it up, re sterilise jars etc....


We have jsut had some very runny looking ( when cooled) jam actually finally not being runny when tilted the next evening.....!
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Post by Lakshmi on 25th July 2011, 11:11 am

is there such a thing as a perfect jam?

I seem to keep meeting people who want to know how to make their own jam.

Hey, Chili... what about apricot and chili jam/chutney? should go well with cheeses or curries?
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Post by Chilli-head on 25th July 2011, 7:26 pm

Ooh. When I said it was my first go at jam, I forgot about chilli jams. I have made a habanero jam before, and the fruitiness of habanero would go great with apricots, That's a good idea ... thanks !
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Post by Lakshmi on 25th July 2011, 10:47 pm

glad to be of service! Very Happy
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Post by polgara on 9th August 2011, 11:01 am

Have started to pickle my shallots today. Really pleased with how many I have. Look forward to Christmas!!

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