Jam

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Now is the season for making Jam, all that lovely fruit ready for preserving. I've just made just over 4 litres of Damson Jam and I'm scouring the markets for other things to preserve. Get in on the act.

Stew up fruit to a pulp, sieve out skins and stones if necessary, add an equal weight of jam sugar to the hot pulp and bring to the boil. Boil and stir until you feel it getting thicker, at least 5 minutes for a kilo of fruit (+1kg of sugar). Pour into sterilised jars and seal (greaseproof paper on top of the surface of the jam optional, I forgot to buy any). Any excess jam can be scooped out of the pan and eaten, watch out it may be hot.

Make Jam.

― Ed (dali), Monday, 28 August 2006 19:02 (nineteen years ago)

http://music.dee2records.nl/images_shop/james_brown_-_jam_80.jpg

― Jordan (Jordan), Monday, 28 August 2006 19:08 (nineteen years ago)

We totally made what we hope can be considered tomato jam yesterday with some huge yellow/purple heirloom tomatoes (these tomatoes are very sweet). I haven't sampled the end product yet, I am...pessimistic.

― captain reverend gandalf jesus (nickalicious), Monday, 28 August 2006 19:11 (nineteen years ago)

damn that's my toe jam

― PappaWheelie, Olives, Red Wine, Coffee, Scotch, and Me (PappaWheelie 2), Monday, 28 August 2006 19:12 (nineteen years ago)

Chutney time is coming very soon, Apple, tomato and tamarind, heavily spiced.

― Ed (dali), Monday, 28 August 2006 19:18 (nineteen years ago)

So you don't need to skin fruits like peaches? They just come off and you strain them?

Also: what's jam sugar and where does one buy it?

― g00blar (gooblar), Monday, 28 August 2006 19:22 (nineteen years ago)

peachfuzz, plumskinz, it's all good

― PappaWheelie, Olives, Red Wine, Coffee, Scotch, and Me (PappaWheelie 2), Monday, 28 August 2006 19:23 (nineteen years ago)

http://www.moviemail-online.co.uk/sleeve/larger/13532.JPG

― Zeno Piston's Cruel Cartoon (Haberdager), Monday, 28 August 2006 19:26 (nineteen years ago)

I make a lot of peach butter (same recipe as Ed's jam, + cinnamon, cloves, allspice, remove pits & peels before cooking) every other year or so. Maybe some cherry butter this year.

― Danny Aioli (Rock Hardy), Monday, 28 August 2006 19:29 (nineteen years ago)

Jam sugar is pectin and fructose as well as sucrose, you can buy it in any fair sized supermarket in the UK. Damsons are dead cheap right now and make very good jam. Currants will be available soon.

― Ed (dali), Monday, 28 August 2006 19:32 (nineteen years ago)

Gots to go blackberry picking. Usually get around 12lbs in the fields and cook up some jam. And some mint jelly will be made soon too.

Wadda I luv? ... JAM!

― Major Alfonso (Major Alfonso), Monday, 28 August 2006 19:33 (nineteen years ago)

Red currant and port or muscat jelly when the times comes. So good with ham. I'm growing cranberries on my windowsill at the moment and maybe some cranberry jelly or jam will come of this.

― Ed (dali), Monday, 28 August 2006 19:36 (nineteen years ago)

i want to make freezer jam, because i am not so into all the sugar but more into the spreadable fresh fruit. maybe i just want to freeze fruit?

but it doesn't matter, because i also want a freezer that isn't a crappy frosty 1960s-fridge-top unreliable mess.

― rrrobyn, the situation (rrrobyn), Monday, 28 August 2006 20:01 (nineteen years ago)

We freeze blackberries at the back of the freezer to make ice cream for christmas. Use them for pies too. It's heavenly.

― Major Alfonso (Major Alfonso), Monday, 28 August 2006 20:25 (nineteen years ago)

A little too much sugar and the jam has set a little too firm, tastes good though.

― Ed (dali), Tuesday, 29 August 2006 14:19 (nineteen years ago)

It's also lest a really stubborn burn in the base of my big pot which will take some elbow grease to tomorrow. I might can some green beans this weekend and have another go with salted meats.

― Ed (dali), Tuesday, 29 August 2006 14:29 (nineteen years ago)

I like to freeze fruits for smoothies. Also, two frozen raspberries in a flute of champagne, very yummy.

― captain reverend gandalf jesus (nickalicious), Tuesday, 29 August 2006 14:31 (nineteen years ago)

berries as ice cubes is classic. ooh, or maybe freezing a few berries with water in ice cube trays? yes.

― rrrobyn, the situation (rrrobyn), Tuesday, 29 August 2006 14:34 (nineteen years ago)

I always end up making far, far, far far more jam than I originally intended to. I think I remember once having to move house because we had an ongoing problem with having too much homemade jam in the house.

― gatinhathree (gatinhathree), Tuesday, 29 August 2006 14:34 (nineteen years ago)

I can see how it can be addictive. I want to see what's ripe in waitrose and do another round this evening.

― Ed (dali), Tuesday, 29 August 2006 14:35 (nineteen years ago)

Will mirabelles JAM?

― Ed (dali), Wednesday, 30 August 2006 06:26 (nineteen years ago)

test to see what is going on

― Ed (dali), Wednesday, 30 August 2006 15:25 (nineteen years ago)

three weeks pass...

Plum and Ginger going on.

I have pickled plums using this recipe:

http://static.flickr.com/80/248497641_63de7f9be1.jpg?v=0
http://static.flickr.com/95/248497865_4b82b85821.jpg?v=0

― Ed (dali), Wednesday, 20 September 2006 20:03 (nineteen years ago)

That jam recipe (?) brings to mind a certain question. I've noticed that there seems to be a consensus that British food sucks so hard, but you guys really seem to love a lot of strange food. And so now I'm thinking that British people really love their food that everyone else seems to hate. Could that be it? Or, do you guys think your food sucks and, if so, why doesn't anybody do anything about it?

― Butt Dickass (Dick Butkus), Wednesday, 20 September 2006 22:50 (nineteen years ago)

British food and food culture is great. One of the best things about british food culture is how wide open it is (and always has been) to foreign influences. The british palate always seems to have had a hankering for heavily spiced food and strong flavours even if British people have always had access to these flavours.

― Ed (dali), Thursday, 21 September 2006 05:50 (nineteen years ago)

British Food: Classic or Dud (S&D too)

― Ed (dali), Thursday, 21 September 2006 05:58 (nineteen years ago)

four months pass...

It's marmalade time, I've never done it before, anyone got a good recipe for a really dark, bitter one?

― Ed (dali), Monday, 22 January 2007 07:59 (eighteen years ago)

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