Do I need to buy special jars to make jam? Also any tips please(17 Posts)
you can use old ones
if they have rubbery ring bits in the lids (eg old jam jars) use them as they are
if not (eg old coffee jars) then you need to use wax circles directly on surface of jam and cellophane circles stretched over the top of the jars with rubber bands
this is my favourite plum/greengage/damson recipe and is dead easy.
Just remember when testing for set that if you err on the under-done side it will just be a bit soft, but if you overcook it it will set like concrete in the jars [voice of bitter experience]
I made some plum jam the other day, is lovely! You can reuse old jars, just make sure you wash them thoroughly in hot soapy water and then heat them in the oven to about 150 degrees to sterilise them before you put the jam in (you always put jam into hot jars anyway so do this last).
You will need wax discs, which normally come in packs with the elastic bands and cellophane discs you will need as well. They seem to come in 1lb and 2lb sizes (as in for 1lb and 2lb jars), but I find it easier just to measure the diameter of the top of the jar and then measure the disc to make sure it is big enough - the wax disc needs to meet the sides of the jar to seal it (but it's not the end of the world if they don't, some of my jars are huge and I just can't find wax discs to fit, but as long as there is a wax disc covering most of the jam, and you seal it with cellophane as well, it seems to be fine - you seal it when hot so you can achieve a vaccuum-type seal anyway). You can get packs of wax discs from cooking shops and Lakeland (of course!!). Not sure if supermarkets do them, but would have thought larger ones should. If you have the lids to the jars it is often useful to keep hold of them until you have opened the jam and use them then, as it is easier to use a screw on lid than trying to reattach a cellophane disc with an elastic band every time you have some jam.
You can also use the screw on lid to seal the jar immediately after you have made it, but in this case it is important that the wax disc does fit so there is a proper seal on it.
I used any old jars with clingfilm over the top. I've just finished eating ;last year's blackberry jam .... yum!
Re use old no probs as above.
If you need more The Range do some really nice inexpensive ones like the posh french jam ones. I bought 2 lots and reuse them as well now as they are very sturdy and a decent size.
no need to seive or peel - and with the recipe I linked to you don't even need to stone them
It all adds flavour! Especially the stones
Re jars - I get kilner style jars (with the glass lid and metal clip) in Tesco - £1.25 for a jam-size one. They look very nice, so great if you want to give any of your lovely jam away as presents (why would you? ).
I have done two jars of peach jam last week, left the peel but stoned them. Sorry for hijack but can anyone tell to me why the one that was in the fridge has gone funny? (tastes yuck) but the one at room temperature is fab?
Hi Cluck great name BTW
If you simmered it for long enough before putting the sugar in, the plums should either disintegrate, or be soft enough that wehn you spread the jam, the halves will themselves spread easily.
Once you put the sugar in, the fruit pieces that are left sort of harden.
Instrad of a vanilla pod, I put in a stick of cinnamon when I'm making plum jam.
One tip I was given which has really improved my jam is to whisk a small knob of butter in at the fast-boil stage - this really helps reduce and even eliminate the foamy scum which otherwise must be scooped off with a slotted spoon.
For plum jam, I add a small amount of chopped stem ginger (the stuff that comes in balls in syrup) which gives it a nice extra flavour.
The humble blackberry which you can gather free at the moment makes wonderful jam, probably my favourite, though I make all types and jellies too - crab apples, another thing people are happy to give away, makes a gorgeous clear rose-coloured jelly (though the pulp must be left to drip overnight through a muslin suspended over a bowl and NOT squeezed or the jelly goes cloudy.)
I added a few blueberries to victoria plum jam and it added a lovely flavour and improved the colour load! Very very pretty jam!
if you halve/quarter the plums first the skin will at least be in smaller bits
or you could do them like tomatoes and blanch them in boiling water first then slip the skins off
if you do strain it, do it after the 30min stewing but before adding the sugar, and use a colander or something with big holes, not a seive, else you might end up with a weirdly smooth-textured jam
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