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Jam making question

(7 Posts)
Medievalist Sun 06-Sep-20 18:57:51

Am a preserves beginner and have had a few okay attempts so far. One thing that's puzzling me is that all recipes say to scald the jelly bag before straining fruit. But I have the Lakeland jelly strainer which is nylon and I'm worried it will melt if I pour boiling water on it.

Is it really necessary anyway? It's going to have hot liquid poured through it which will then be boiled at a very high temperature.

Any advice from anyone?

OP’s posts: |
Bakeittothelimit Sun 06-Sep-20 19:01:06

What's a jelly bag? I've made ham many times but have never used any kind of bag.

SorrelForbes Sun 06-Sep-20 19:05:38

I've never used a jelly bag or a strainer! I've tried many recipes but usually go back to this one:

www.bbcgoodfood.com/recipes/angelas-flexible-jam-recipe

TeddyIsaHe Sun 06-Sep-20 19:07:14

Are you making seedless jam? I’ve never used a jelly bag for jam! A jelly bag will make it a jelly, not a chunky yummy, full of fruit jam.

If you want seedless, put it through a wire sieve - you’ll still get some texture.

Medievalist Sun 06-Sep-20 19:12:18

Sorry - I am making jelly.

OP’s posts: |
LaMarschallin Sun 06-Sep-20 19:16:26

I've used a Lakeland jelly bag and never scalded it because I was too lazy.
I reckoned that reboiling the jelly was pretty sterilising.

The one disaster I had was when I once poured a raspberry and blackcurrant mixture through too quickly - the sudden increase in weight made the bag slip off the stand and SPLAT on to the floor.

It looked like Hannibal Lecter and Jack the Ripper had gone beserk in an abattoir.

It was fine on all other occasions, as long as I poured it slowly and carefully.

TheSpottedZebra Sun 06-Sep-20 21:35:02

It won't melt, no. The scalding is partly for hygiene, but also to pre-wet it so that the jelly juice runs though and isn't absorbed by the bag.

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