how do you make jam? Is it simple?

[lucysmam]

because I have some frozen berries & wondered about trying my own but it depends on
a) how you do it and
b) how much any extra ingredients would be

I too am wondering as have masses of rasberries in the garden, I have a feeling it involves gelatin which I'm not too keen on or is that pectin??

lemon juice fine instead of gelatine as has lots of pectin. here's one recipe using bakcberries from the Times:

Bramble jam
Blackberries are low in the setting agent pectin so adding a few unripe red berries and lemon juice helps in the setting process but try as you might, blackberry jam never sets hard.

Prep: 10 min

Cook: 30 min

1.3kg ripe blackberries plus a few red fruit to help the setting

Juice of 2 lemons

1.8kg sugar

No water

Place the berries and lemon juice in a pan and simmer very gently until soft. Meanwhile, place the sugar in ceramic mixing bowl and warm in the oven. Tip the warmed sugar into the soft fruit and stir until dissolved. Bring slowly to the boil and boil for 5-8 minutes, or until setting point is reached. To check setting point, spoon a little jam onto a saucer. Tip to one side, it should be noticeably thick and wrinkle when pressed. Pot immediately in warmed jars.

wow that's simple! I'm going to give it a go, think I can stretch to a couple of lemons in with my fortnight's shopping. how would you warm the jars? oven or hot water or something like that?

Jars - wash in soapy hot water. Put in low oven to sterilise. I think about 20 mins or something.

Jam making easy - I haven't bought jam for 3 years now. Will take about an hour - but that includes preparing the jars, and washing up.

I use Jam sugar or preserving sugar - already have pectin in, and take the guess work out.

it really is simple!! Am going to try making jam whilst baking this afternoon! thank you for the sugar and jars info EssieW

how did the jam go then?

BOIL the jars. DO not touch on the inside of jar after boiling.
Pour hot jam into jar, turn upside down to "filter" the air by letting it go through the hot jam. This way you know your jam will keep, as no bacteria or other goo will have entered it. Doing this prevents it from going mouldy too soon. Then turn over again so the jars is standing normally.

Good luck.

There are other ways too, if you have fresh berries, which simply involves stirring it ligthly with sugar and freeze. It has to be frozen right away. That is part of the process. Works well with fresh rasberries and blueberries. Also strawberries, but there I would prefer to add a special jam freezing preservative. Dont know what it is called.

MissChief, not very well It's a bit like sticky toffee gloopy kinda stuff. edible but doesn't look like jam n doesn't spread well. Am going to try again at the weekend when I have more time to myself without lo to keep an eye on it better.

Quint, this may sound like a daft question, but surely if I turn the jar upside down, the jam's going to fall out? Or do I do that with the lid shut?

You do it with the lid shut. [dry response without batting an eyelid emoticon]

Lucysmam, sounds like you overboiled it and the sugar caramelised. It can be quite a fine art to spot the setting point. A jam thermometer can help.

pmsl, thank-you Quint! I'll stop thinking too much n asking daft questions now

fluffy, are they expensive? I'm going to try it again at weekend anyways and see if I can do a better job then!