Green Lizard's Blog

The planet is our home; we need to be more responsible. Here's what I do.

How I make jam: part 2 We’re jammin’

Jam, no, I can’t make jam. Far too complicated.

Yes eight years ago, the house chef made the jam. I was a bit scared, skeptical and reluctant.

I did all the picking, plucking, washing, etc but the actual process was hardcore.

That’s all changed now.

There were one or two, let’s say missed opportunities where picked fruit didn’t make it so I decided to grasp the ladle.

Now I don’t want to write this to give you a recipe. Delia and co. have plenty of those but I’m more interested in the aspects that put me off.

The process

You need jars, you need big pans. The word sterile features. I see a kitchen covered in red blobs. It’s boiling. It takes hours. There could be a thermometer. Someone’s bound to get hurt!

Urgh! I need to sit down.

So I just made jam. Thirty minutes tops. Start to finish. Process is completely nailed down. No drama!

Here’s how I do it!

1. Get some stuff together
You need a saucepan, wooden spoon, a ladle, something to scrape the pot with and a funnel. I put them on a metal tray so I can stand it on the stove right next to the action.

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2. Get your jars ready
I cheat. The jars are clean and free of labels. (Here’s how)
I put a couple of cms of tap water in the bottom of each. Then I microwave them without the metal lids in batches of three for two mins. They should reach a boil and have steam on the glass when you open the microwave.
Take them out put them on the tray. Rest the Lid on. (Don’t screw it on. The heat will warm the lid too.)

Top Tip
You must use metal lids. Plastic doesn’t work.

3. Jam
So today I used 400g fresh garden strawberries and 500g of pectin sugar. Not everyone will do this. But I tried the normal sugar and boiling to 104 and all that. It’s a nightmare!

Small amounts are good too. The packet said riots that have less natural pectin need more of the sugar so that’s why I used this amount.

I cooked the strawberries in a small amount of water. About 150ml.
When they were hot I added the pectin sugar.
Make sure it’s dissolved then get the heat going.

Do not go away. Make tea. Answer the phone. Multi task.

If the pot boils over now it’s a disaster. (Red goo all over the kitchen etc)

The jam mix needs to be on a rolling boil.
Eh?
Basically a witches cauldron type bubbling commitment. Steaming and very active. Check the packet of the sugar for time.

20140609-111330-40410222.jpg

Make sure it’s busy for a good few minutes. I did six.

Get your jar ready. Empty out the water, put the funnel on the top, put the jar very close to the edge of the pan. Prevent mess is my view.

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Then ladle in the jam right to the top. Put the lid on and tighten it straight away. If you’re lucky there’s a vacuum. Then it pops as it cools.

That’s it! Tidy up!

Have that cup of tea.

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24 comments on “How I make jam: part 2 We’re jammin’

  1. lindaswildlifegarden
    June 22, 2014

    Reblogged this on Linda's wildlife garden and commented:
    Lovely update and thank you for sharing have a blessed day

    Like

  2. bcparkison
    June 22, 2014

    Nothing better than homemade.

    Like

  3. Rambling Woods
    June 22, 2014

    I have made jam before…but not that fast

    Like

  4. tootlepedal
    June 22, 2014

    Clean jars are the secret.

    Like

  5. Expat Eye
    June 22, 2014

    I might just skip the jam making and have a cup of tea. That might all change when I’m a good German Hausfrau though… 😉

    Like

    • lizard100
      June 23, 2014

      Commonly I think in Germany they preserve fruit in alcohol, normally rum. You could seriously do that. Throw fruit, rum and sugar in a big clay pot. That’s it!

      Like

      • Expat Eye
        June 23, 2014

        That sounds much more up my street 🙂

        Like

      • lizard100
        June 23, 2014

        For sure. When you going?

        Like

      • Expat Eye
        June 23, 2014

        September hopefully. The sooner the better really, but I have a job here for the summer.

        Like

      • lizard100
        June 23, 2014

        Coo eeeee! Exciting!

        Like

      • Expat Eye
        June 23, 2014

        I know!! 🙂

        Like

      • lizard100
        June 23, 2014

        Which bit of Germany gets the benefit of your wit, wisdom and scrutiny then?

        Like

      • Expat Eye
        June 23, 2014

        I think Berlin 🙂 Seems like a good fit! Writing a post about it now 😉

        Like

      • lizard100
        June 23, 2014

        Berlin is great. My grandfather is buried there. You could go and visit him! How weird is that!

        Like

      • Expat Eye
        June 23, 2014

        Sounds like a cheery way to spend an afternoon 😉 I could put some home-made jam on his grave 😉

        Like

      • lizard100
        June 23, 2014

        He’d like that!

        Like

      • Expat Eye
        June 23, 2014

        He might not 😉 Bear in mind who’s making the jam! But it will be rum heavy…

        Like

      • lizard100
        June 23, 2014

        He died in 1944 so I expect it’ll be a long awaited jam butty!

        Like

      • Expat Eye
        June 23, 2014

        Very!

        Like

  6. litadoolan
    March 28, 2017

    I tried making pineapple jam once. You are right, if it boils of it’s not good news! I ended up with a big bowl of syrup. Thank you for nudging me to have another go. Home made is definitely best. Wishing you a super Spring.

    Liked by 1 person

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