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Jam making

(5 Posts)
samk15 Mon 19-Sep-16 17:29:50

I've a hankering for making some jam but I'm a bit clueless about it all.

Do I need a proper jam pan ( which I may use once or twice a year) if this latest fad of mine continues or could I get away with using a good stock pot? ( there is more chance of me using this a bit more!)

Any advice is greatly appreciated.

DoreenLethal Mon 19-Sep-16 17:35:19

Well, mine is both! I use it for jams, jellies, chutneys and soups and stews. And for cheesemaking. As long as it is a deep pan that can take a rolling boil it should be good for everything.

I got mine from my mum about 15 years ago and it's one of the best presents I've ever had.

Nightmanagerfan Mon 19-Sep-16 17:44:05

You can definitely use a large saucepan or stock pot. If it's your first time I would recommend using jam sugar as it makes the "is it set or not?" stress decrease somewhat.

I find rhubarb and ginger jam very easy to make. Black currant is also a firm favourite and SO much more tasty than shop bought. Enjoy preserving smile

samk15 Mon 19-Sep-16 17:48:36

Fab! Thank you both.

I was definitely leaning towards investing in a good stock pot so that it's a bit more versatile. I've got the worlds smallest kitchen so storage is an issue.

I picked some blackberries and apples so I thought I'd have a go at using those. Is it wrong to be a little bit excited about it grin

Nightmanagerfan Mon 19-Sep-16 17:53:18

No I love jam making - there's nothing quite as satisfying as seeing all the jars lined up afterwards.

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