I am going to try making jam but i have some questions

[muslimah28]

hello

After five years with my trustee breadmaker and having completely ignored the jam function Ive decided to experiment with it. I have some questions which I'm hoping you lovely people can help me with:

1. Can I just use old jam jars or do i need to buy special jam jars if so which ones?
2. Some recipes have pectin and some don't why is this?
3. Some recipes use caster sugar some use preserving sugar which is better?
4. How long with the jam keep for?

Many thanks!!

old jam jars are fine - I sterilise mine in the dishwasher, you can also sterilise in the oven or microwave. You can buy wax discs and cellophane tops with elastic bands to cover before you put the lids on. A jam funnel is invaluable for filling jars, i put hot jam in a jug then pour into jars using a funnel. Put wax discs on, cellophane then lids while all still hot, to create an airtight seal.

Pectin is a setting agent, if you make jam with apples in it is naturally in their skin, so you will not need to add it. Preserving sugar has pectin in it to help with setting.

Apparently jam can keep for years, mine is normally eaten within the year, just around the time i need to go out picking and make some more.

thanks for this!!

so if i make a non apple jam, but use preserving sugar this is ok because it still has pectin in the sugar- is that right?

thanks!

is this the kind of pack with cellophane covers?

yes - to both!

to test for a set on your jam, I put some saucers in the freezer. Once jam boiled and scum removed take a teaspoon of jam and put onto one of the cold saucers. If after few minutes you have a skin when you drag your finger through the jam on the saucer, then it has cooked enough to set. If not, keep cooking, and retest in another few minutes until you get the set.

thankk you so much! I will order those then. And thx for the tip, i was just going to go by the timing on the breadmaker for when its ready