Home made Jam

[zoolander]

Any ideas or tips when making Jam

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[tifino]

the grandma way says always have to use white suger,

 - but we have done it with brown, raw, and even with palm sugar.

 

for the pot, you need one with the very thick base, needed for spreading the heat.

-If you have thin skinned base, then burning is very likely, and is most eveident with light jams, like pineapple, but you can get away with it for dark jams.

 

You can even make jam in a microwave oven (I made tomato jam in it )

 

Sterilise jam jars in the oven, instead of putting the filled jars into boiling water

- helps to reduce the amount of breakages

 

If you have no experience, then it's better you not try to make marmalade, and it is too temperature-critical

 

For homemade jams, put all what you have made into the fridge as soon as it is cooled, and keep it there.

- this is because you haven't any preservatives in your jam

 

You can make jam from just about any fruit you can think of

 - and the method doesn't change much between the choices of fruits

 

So far, we have done:

Strawberry, Blackberry, Apple, Pear, Nashi, Tomato, KiwiFruit, Durian, Peach, DragonFruit, Pineapple

even made Orange jam (by not using the rind and pith)

 

For any and every jam, always put apples, and lemons into it.

 - this provides the more natural Pectin for setting

 

we're thinking of doing custard apple next...

 

[zoolander]

the grandma way says always have to use white suger,

 - but we have done it with brown, raw, and even with palm sugar.

 

for the pot, you need one with the very thick base, needed for spreading the heat.

-If you have thin skinned base, then burning is very likely, and is most eveident with light jams, like pineapple, but you can get away with it for dark jams.

 

You can even make jam in a microwave oven (I made tomato jam in it )

 

Sterilise jam jars in the oven, instead of putting the filled jars into boiling water

- helps to reduce the amount of breakages

 

If you have no experience, then it's better you not try to make marmalade, and it is too temperature-critical

 

For homemade jams, put all what you have made into the fridge as soon as it is cooled, and keep it there.

- this is because you haven't any preservatives in your jam

 

You can make jam from just about any fruit you can think of

 - and the method doesn't change much between the choices of fruits

 

So far, we have done:

Strawberry, Blackberry, Apple, Pear, Nashi, Tomato, KiwiFruit, Durian, Peach, DragonFruit, Pineapple

even made Orange jam (by not using the rind and pith)

 

For any and every jam, always put apples, and lemons into it.

 - this provides the more natural Pectin for setting

 

we're thinking of doing custard apple next...

 

Some great tips many thanks

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[maderaroja]

You can always use AgarAgar to set a jelly. Add a bit of lime juice to help resist mold. Order some Potassium Sorbate and use only a few grains per batch.

[worgeordie]

I buy the fruit in 1 Kg bags,frozen from Makro,at the moment

they only have Raspberry,Blackberry,Strawberry,they have others

but not really suitable for making jam,they have never had my

favourite, Apricots for 2 years now, Apricot and Almond Jam,good.

 

Sometimes you can also find Plums,and Rhubarb,but it's hit and miss.

Most jams 2Kg fruit 2Kg White sugar, and very important sterilize the

jars and lids,Oh and juice 2 lemons,peel off skin and put pith in boil

hard.always get a very good set. oh forgot Mangoes ,nice and cheap.

Jam and Chutney.

 

I also make a very nice Spicy Peach Chutney with Makro Peaches,frozen

regards Worgeordie

[jaiyenyen]

I used to make a nice banana jam that always turned out well.

I make lime curd every week.

1 cup white sugar

1/3 cup lime juice (From a bottle)

3 eggs (Beaten)

Mix them all together in a metal or heatproof bowl.

Put the bowl on a saucepan of simmering water (Bain marie or double boiler)

Stir continuously with a wooden spoon until it thickens and coats the back of the spoon (Around 5 mins)

Remove from the heat and stir in 60gms of butter.

Let it cool a bit before putting it into a jar.

 

The peach chutney sounds good, I'll have to give it a go.

[sometimewoodworker]

On 23 August 2016 at 10:14 PM, tifino said:

the grandma way says always have to use white suger,

 - but we have done it with brown, raw, and even with palm sugar.

 

for the pot, you need one with the very thick base, needed for spreading the heat.

-If you have thin skinned base, then burning is very likely, and is most eveident with light jams, like pineapple, but you can get away with it for dark jams.

 

You can even make jam in a microwave oven (I made tomato jam in it )

 

Sterilise jam jars in the oven, instead of putting the filled jars into boiling water

- helps to reduce the amount of breakages

 

If you have no experience, then it's better you not try to make marmalade, and it is too temperature-critical

 

For homemade jams, put all what you have made into the fridge as soon as it is cooled, and keep it there.

- this is because you haven't any preservatives in your jam

 

You can make jam from just about any fruit you can think of

 - and the method doesn't change much between the choices of fruits

 

So far, we have done:

Strawberry, Blackberry, Apple, Pear, Nashi, Tomato, KiwiFruit, Durian, Peach, DragonFruit, Pineapple

even made Orange jam (by not using the rind and pith)

 

For any and every jam, always put apples, and lemons into it.

 - this provides the more natural Pectin for setting

 

we're thinking of doing custard apple next...

 

Correction jam does have a preservative it's called sugar:) and you use the correct waxed disk and bottling  technique then no problem. 

 

low  sugar jams probably need refrigerators traditional jam does not, though the very high temperatures here could affect that in the hot season.

 

having made at least a hundred kilos of marmalade over the years  I'm confused about your temperature comment. The problem with making proper orange marmalade is getting the Seville marmalade oranges.

[dick turpin]

4 hours ago, jaiyenyen said:

I used to make a nice banana jam that always turned out well.

I make lime curd every week.

1 cup white sugar

1/3 cup lime juice (From a bottle)

3 eggs (Beaten)

Mix them all together in a metal or heatproof bowl.

Put the bowl on a saucepan of simmering water (Bain marie or double boiler)

Stir continuously with a wooden spoon until it thickens and coats the back of the spoon (Around 5 mins)

Remove from the heat and stir in 60gms of butter.

Let it cool a bit before putting it into a jar.

 

The peach chutney sounds good, I'll have to give it a go.

 

 

Assume you can do same for lemon curd, which I am crazy for.

[Farang99]

On 23/08/2016 at 8:14 PM, tifino said:

the grandma way says always have to use white suger,

 - but we have done it with brown, raw, and even with palm sugar.

 

for the pot, you need one with the very thick base, needed for spreading the heat.

-If you have thin skinned base, then burning is very likely, and is most eveident with light jams, like pineapple, but you can get away with it for dark jams.

 

You can even make jam in a microwave oven (I made tomato jam in it )

 

Sterilise jam jars in the oven, instead of putting the filled jars into boiling water

- helps to reduce the amount of breakages

 

If you have no experience, then it's better you not try to make marmalade, and it is too temperature-critical

 

For homemade jams, put all what you have made into the fridge as soon as it is cooled, and keep it there.

- this is because you haven't any preservatives in your jam

 

You can make jam from just about any fruit you can think of

 - and the method doesn't change much between the choices of fruits

 

So far, we have done:

Strawberry, Blackberry, Apple, Pear, Nashi, Tomato, KiwiFruit, Durian, Peach, DragonFruit, Pineapple

even made Orange jam (by not using the rind and pith)

 

For any and every jam, always put apples, and lemons into it.

 - this provides the more natural Pectin for setting

 

we're thinking of doing custard apple next...

 

I make a very acceptable marmalade substitute (no Seville oranges here) with a mix of pineapple, grapefruit and lime - recipe from Jane Grigson's Fruit Book. You are right to emphasis the importance of a thick bottomed pan - it sticks very easily after adding the sugar unless you keep stirring and watch the temperature.

[glen1]

Roselle (Rozelle?) Jam is great. You have to strip the pods out and crush them after boiling to get the pectin. Use all the leaves.

 

Supermarkets wont have them but sometimes available in fresh markets. We used to get it in Oz but no longer sold commercially.

 

 

[Jedsada3]

On 8/23/2016 at 8:14 PM, tifino said:

the grandma way says always have to use white suger,

 - but we have done it with brown, raw, and even with palm sugar.

 

You can also put some molten caramel candies in it, it gives your jam a special taste

 

Quote

 

for the pot, you need one with the very thick base, needed for spreading the heat.

-If you have thin skinned base, then burning is very likely, and is most eveident with light jams, like pineapple, but you can get away with it for dark jams.

 

 

If you have a copper pot, it's the best!
Just keep the flame low and keep on stirring... the pleasure of making jam.

 

Quote

You can even make jam in a microwave oven (I made tomato jam in it )

 

You can also use bread baking machine...

 

Quote

 

Sterilise jam jars in the oven, instead of putting the filled jars into boiling water

- helps to reduce the amount of breakages

 

 

I never sterilised the jars and the jam is still OK after one year. You should fill the jars up to a few millimetres from the top and close them when the jam is still hot. By cooling down, the air in the jar will take less place and a vacuum will occur.

 

Quote

If you have no experience, then it's better you not try to make marmalade, and it is too temperature-critical

 

It's easier to cook jam than to cook spaghetti al dente!

 

Quote

 

For homemade jams, put all what you have made into the fridge as soon as it is cooled, and keep it there.

- this is because you haven't any preservatives in your jam

 

 

Keeping the jam in a cool dark place is enough (see my explanation above about sterilisation).

And sugar is a preservative...

 

I cook jam every year and always try new mixing (I add caramel, apple vinegar, rum...). Sometimes it success and sometimes I don't get the expected result but it's always edible.

 

Enjoy your new hobby!

[MrBanks]

We also use the frozen fruit, however, some of our best results taste wise, have come about just by using any mixture of fruit that we have bought but not eaten in time. Rather than chuck it out when it is about to be no good we make it into jam, we have had some delicious results.

We generally always use the 50 / 50 ratio of fruit to sugar unless one of the fruits is really sweet in the first place then we reduce the sugar a little.

[NoshowJones]

On 8/23/2016 at 8:14 PM, tifino said:

the grandma way says always have to use white suger,

 - but we have done it with brown, raw, and even with palm sugar.

 

for the pot, you need one with the very thick base, needed for spreading the heat.

-If you have thin skinned base, then burning is very likely, and is most eveident with light jams, like pineapple, but you can get away with it for dark jams.

 

You can even make jam in a microwave oven (I made tomato jam in it )

 

Sterilise jam jars in the oven, instead of putting the filled jars into boiling water

- helps to reduce the amount of breakages

 

If you have no experience, then it's better you not try to make marmalade, and it is too temperature-critical

 

For homemade jams, put all what you have made into the fridge as soon as it is cooled, and keep it there.

- this is because you haven't any preservatives in your jam

 

You can make jam from just about any fruit you can think of

 - and the method doesn't change much between the choices of fruits

 

So far, we have done:

Strawberry, Blackberry, Apple, Pear, Nashi, Tomato, KiwiFruit, Durian, Peach, DragonFruit, Pineapple

even made Orange jam (by not using the rind and pith)

 

For any and every jam, always put apples, and lemons into it.

 - this provides the more natural Pectin for setting

 

we're thinking of doing custard apple next...

 

What about using a slow cooker if you don't mind waiting a few hours for it?

[little mary sunshine]

Go to Makro, large jars, different flavored 

very inexpensive !!

[jaiyenyen]

6 hours ago, dick turpin said:

 

 

Assume you can do same for lemon curd, which I am crazy for.

 

Yes you can, if you want to use fresh fruit.

I just use lemon/lime juice from Big C or the local market. Very cheap and works really well. Some recipes say to use lemon/lime zest but I never bother.

[rickudon]

I make jam using white sugar and frozen strawberries, 1 kilo of each. simmer slowly and reduce volume by at least 25%. Allow to cool a bit (syrup is realy hot).  Put into old jam jars. Store on a shelf. If you use enough sugar you don't need preservative or a fridge, , even in Thailand. Without Pectin a bit runny, but have little or no mould problem - unlike commercial jam. Simple. The only mould we get is AFTER someone sticks it in the refrigerator - condensation inside the jar allows the mould to grow. Keep it dry and on the shelf, not the fridge.

[ilostmypassword]

On 9/11/2016 at 5:47 PM, worgeordie said:

I buy the fruit in 1 Kg bags,frozen from Makro,at the moment

they only have Raspberry,Blackberry,Strawberry,they have others

but not really suitable for making jam,they have never had my

favourite, Apricots for 2 years now, Apricot and Almond Jam,good.

 

Sometimes you can also find Plums,and Rhubarb,but it's hit and miss.

Most jams 2Kg fruit 2Kg White sugar, and very important sterilize the

jars and lids,Oh and juice 2 lemons,peel off skin and put pith in boil

hard.always get a very good set. oh forgot Mangoes ,nice and cheap.

Jam and Chutney.

 

I also make a very nice Spicy Peach Chutney with Makro Peaches,frozen

regards Worgeordie

Yeah, those apricots were great. But I don't think anyone except you and me bought them.

[PhuketFarang]

Durian Jam is the BEST!

[MuntyC0re]

i like Orange Jam
2kg oranges 
2 cups water 
1kg Chelsea Jam Setting Sugar 
A knob of butter (10g)

Peel oranges with a potato peeler ensuring as little pith as possible is taken with the peel and slice the peel very finely into 2cm lengths. 
Squeeze oranges and reserve juice (without seeds). 
Roughly chop remains of the squeezed oranges and put into muslin bag. Place the muslin bag and peel in saucepan with 2 cups of water. Boil until peel is soft (approx 15 mins). Top up the water if the mixture begins to boil dry. 
Drain mixture through colander and reserve liquid and peel. Squeeze excess liquid from muslin bag and discard solids in bag. 
Place reserved orange juice, peel and one cup (250mL) of drained water from orange remains (from muslin bag) in large, heavy based 6 litre pot. 
Add Chelsea Jam Setting Sugar over low heat, stir until dissolved. Do not allow to boil at this stage. 
Add knob of butter, increase heat and bring to full boil (a boil that cannot be stirred down). Boil for 4minutes then remove from heat, skim off any foam and test for set.
Then stir to distribute peel and bottle in pre-sterilised jars immediately. 

[tifino]

Orange has a good % of pectin, just as apples do.

 

Considering you do add no pectin at all, have you ever considered leaving your orange seeds in,

and extract them later easily when they are floating?  (for possible extraction of natural pectin in the pips)

 

I do the alternative enhancement for increasing thickness further, by using all of the orange.

The skin, pith, cell dividing fibre... the lot

 

But then, my batches are really a Marmalade

 

and  as my Grandma always said - "it is all in the using of correct temperature of the mix, and don't make the batch too large  per pot..."

 

 

I am curious to try your addition of butter , next time though!! Mr MCO

[MaeJoMTB]

I make  mine in the microwave,

Fruit from Makro, two cups of mostly frozen raspberries (10-15 frozen blackberries mixed in the 2 cups), 3/4 cup sugar.

Stick it in a large microwave bowl, heat at 800W for 15 minutes, stir every 5.

 

Pour into a clean jam jar. Perfect every time.

[tifino]

 

yeah! a microwave works well, so long as you don't walk away... even for a minute!

 

 

my first microwave venture was:  Tomato jam