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Strawberry Jam......again !!!
Sat 7-Jul-12
2:05 pm
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Ambersparkle

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Heti said:

Thanks Aly, I agree, it's the taste that counts after all.  Will give it a try. cheers

I have found with commercial Strawberries, in a wet year you never get a set. Apple changes the taste, so would either have it runny or try adding pectin, the bottle stuff or use sugar with added Pectin.

Mon 23-Jul-12
11:39 am
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Xahha
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Nothing wrong with powdered pectin, and no it should not taste any different- I have used it for years in various jams, sauces etc. when needed. Sometimes it is necessary and sometimes not. Having tasted several overboiled jams and marmalades when judging on Saturday, I would willingly have donated some pectin powder to the creators.

 Are we having fun yet? I am!

Mon 23-Jul-12
11:55 am
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Aly
Normandy France

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I use the commercial sugars that have pectin added for fruits that are low in it. Or else add a high pectin fruit like apple or blackcurrant. I think it is snobbery about the powdered stuff, if I could get it here I would use it. I like to keep as much as possible near to its natural state but life would be boring with the limited jams if no commercial pectin was used. Each to their own I say. I agree that better a jam with added pectin than one that has been boiled to death!

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Mon 23-Jul-12
9:09 pm
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Terrier
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Aly, it's much cheaper to buy normal sugar and powdered pectin, than it is to get the Jam sugar, or at least it most definitely is over here in the uk.

Having resorted to using it (I admit I previously was a bit of a powdered pectin snob, and didn't use Certo cos of it's price) I now agree completely, it doesn't alter the taste and you get a much fresher and lighter jam from using it, I always have some in nowadays.

Used it today for the nectarine & amaretto jam as nectarines are very low in both pectin and acid...and no I don't advertise it on my jams, but would tell people if they asked about the ingredients - which people often do.

Thu 26-Jul-12
8:23 am
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mauramac
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Aly said:

I use the commercial sugars that have pectin added for fruits that are low in it. Or else add a high pectin fruit like apple or blackcurrant. I think it is snobbery about the powdered stuff, if I could get it here I would use it. I like to keep as much as possible near to its natural state but life would be boring with the limited jams if no commercial pectin was used. Each to their own I say. I agree that better a jam with added pectin than one that has been boiled to death!

 

Aly I would happily send you some powdered pectin if you like. If I take it out of the box and just put the sachets into a jiffy bag the postal costs shouldn't be too high - or maybe someone visiting could bring you a supply. Send me a PM with your address if I can help. Not too sure of the cost but can let you know. I totally agree - after trying all sorts of options  - that it's far better to boil less and add powder pectin. Overboiled jam is awful - changes the taste and colour.

 

Re: apple changing the taste (Ambersparkle) does it really change it that much? must admit I haven't yet tried it with strawberries, but made seedless Blackberry & Apple jam last year, and everyone agreed could only taste blackberries.Good to know though as I love strawberry jam and wouldn't want to taste anything but that wonderful hit of strawberry flavour. Cheers me up on a cold winters day for breakfast.

Learn from yesterday, live for today, hope for tomorrow.

Mon 30-Jul-12
8:39 pm
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butters

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HI I make Strawberry Jam frequently my method is as follows:

 

I usually use 2.5 kg of strawberries at a time but you can vary the amount to suit yourself.

 

Ingredients: 2.5 kg Strawberries, 1.75 kg sugar, juice and finely grated rind of 1 orange 2 teaspoons of powdered pectin.

 

Put strawberries in pot and heat gently

 When warm add 1kg sugar and orange juice and rind

Boil quickly and stir frequently use a potato masher to crush some of the berries

Mix 2 teaspoons with the remaining sugar(mix well) and add to pot

Continue boiling and stirring until set point is reached

Duration approx 15mins

Fri 17-Aug-12
11:39 am
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Hattie
Bucks/Oxon Border

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I just thought I would include this article about our expectations & results when making jam; do read the comments too.  Here's the link...... smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 17-Aug-12
3:12 pm
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mauramac
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Hattie said:

I just thought I would include this article about our expectations & results when making jam; do read the comments too.  Here's the link...... smile

 

Thanks for a very interesting link - have just read it and bookmarked it. Next time I have problems I am going to go back and re-read it to reassure myself it's not just me......wink

Learn from yesterday, live for today, hope for tomorrow.

Fri 17-Aug-12
3:38 pm
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Hattie
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Maura, I think we all need reassurance when something goes wrong with our preserves.

At long last my blackberries are ripening & as this weekend is supposed to be hot & sunny maybe I will get to pick enough to try out my new steam juicer.

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 17-Aug-12
3:54 pm
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mauramac
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Oh brilliant - I can't wait to see what you think of it. Don't forget to have a kettle of water to hand to top up the water levels and I have an old round tin tray I keep handy to stand the top 2 tiers of the steamer whilst re-filling the pan as you get lots of drips all over the place otherwise. I am never sure how long to steam for - it's all a bit of trial & error but you can load up the top pan with fruit so you should get a nice lot of juice.

Sorry if I'm telling you stuff you already know embarassed but another little tip is to have a large jug or bowl handy to draw off some of the liquid (I use a stainless steel bowl off my food mixer) you then pour this back over the fruit and let it steam through again. It sterilises the plastic tube as its boiling hot and also gets more juice from the fruit at the same time. I did think it was all a bit fiddly at first but it's so quick and the juice is lovely. The books say to just cut up apples and throw them into the pan, no peeling or coring needed. Thats fine if they are old crabbies or windfalls but I like to prepare mine and put the cores, peel, pips etc into a bit of muslin and pop that in with the fruit. That way when steaming finished I can still use the fruit for pies etc and just bin the waste bits in the muslin.

If you do rose hips later on, lay some muslin over the bottom of the pan before putting hips in and you dont get any of the hairs filtering through into the juice. I usually put another piece of muslin over the jug or bowl as well when drawing off the juice  - double straining the juice, it only takes minutes and you end up with lovely clear syrupy juice.

sorry I get carried away with the joys of steaming and go on a bit big_laugh 

Please let me know how you get on.

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Fri 17-Aug-12
4:17 pm
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Hattie
Bucks/Oxon Border

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Maura, I am so glad of your advice & tips as my steamer came without any instructions. I will follow your tips & let you know how I do.

Thanks a lot.  wave

 

This is what I love about this forum.....the knowledge that is passed around so generously.  magic

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Fri 17-Aug-12
8:00 pm
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JoannaS
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Try this link then Hattie as there are instructions for using a steamer, it also has timings in it. I go down the route of chucking it all in and then putting the results through a vegetable mill to use for jam.cheers

Fri 17-Aug-12
9:44 pm
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Hattie
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Thank you Joanna, that will be very useful.  The timings especially.  big_hug

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 18-Aug-12
9:59 am
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mauramac
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Thats the book I got with my steamer which I bought from Westfalia. It's very good but not sure it has timings does it?? or did I miss that ponder

Off out today (Saturday) but around in the evening or tomorrow if I can be of any help.

Have fun wave

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Sat 18-Aug-12
10:10 am
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Hattie
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Thanks Maura, but I think the berries need a couple more days of hot sunshine. Have a great weekend.  smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

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