Jam making

[JR]

We made a few batches this year.

We tried one with standard sugar and it did not set quite enough.

We then tried with Sugar with pectin and it was perfect. We did read that you can use standard sugar and add the zest of lemons, anyone tried this?

We have had plum and blackberry this year, well worth the couple of hours work.

2 kilos fruit
2 kilos sugar (Tate & Lyle jam sugar)
1/pint of water to stop it sticking.

Simmer the fruit and water on a medium heat for around 20 mins or until soft, add sugar slowly, keep stirring and turn up heat and keep at boil for around another 20 mins. Test on a spoon to see if setting.

Turn off and leave for 15 mins. Jar into warm clean, dry, jars. Lid when cool.

It worked for us pretty well.

This made 8-9 large'ish jars of Jam.

Thanks

[Annpan]

I use the juice of 1 lemon and boil the pips for 5 minutes in a tiny bit of water (say 1/3 cup) then pour that into the mixture... The gooey stuff around the pips is the pectin, when making marmalade I use the orange pips too.

I also use a sugar thermometer to test for setting point - couldn't be bothered with the old saucer game.

I never add water to the fruit, I let the fruit soak in sugar for a few hours before switching the heat on and I stir it every now and then to stop it sticking.

Can't wait to get my woodburner in cause I will be making jam on that, woopee!

[ina]

If you add water, you basically have to let it boil for longer to make the water evaporate... I always think that's one heck of a waste of time and energy!

[fenwoman]

I've always used water.
I cover the fruit with water before boiling, then add an equal weight of sugar to fruit, then get to a rolling boil for 10 mins, then test for setting etc.

Same here. Been making jam for some 25 years using water and giving loads away and bartering. Must taste good as people as me if I've started jam and marmalade making again this year yet.
I didn't use any water with the red tomato jam though as they are moist enough. I did with the marrow and hginger root and did for the apple and lemon marmalade. If I can get hold of some beetroot cheap I will use water in that one too as I do for carrots. With hard fruita and veg you basically need to add water to cook and soften the fruit before adding sugar otherwise you would be making crack-tooth jam which is never a good thing.
I plan on doing some more pink grapefruit marmalade and some orange and ginger root if I have time and there is enough gas left in the bottle.