Making raspberry jam
Ive looked back on some threads, know lot of you grow raspberries and make jam so can u give me a few tips please? None of my friends make it. I need to use up all these raspberries as I don't want to freeze any more. I've looked on internet and some recipes say to use caster sugar and some say to use jam making sugar, which do u use? which is the best for raspberry jam? R will either of them be just as good? Think I'm OK to use an enamelled cast iron pan, it says not to use aluminium, I've got a thermometer I use to make yogurt, and some jars, so all I need is the sugar.
Just found out from an old thread that I can freeze rhubarb without cooking it, it keeps growing and growing new stalks. I'd make sum muffins etc but OH has gone gluten free and I darent eat a load of muffins!
Hi crazyflower. I am a jam maker and have tried many many ways over the years
with the new awareness about the amount of sugar in our diets I will be using less than the recommended pound to a pound. Think I will try half and of that, half jam sugar and half caster. Or, might even make it with a sugar supplement using half and half. Jam sugar is just sugar hat has had the setting agent (pectin) added to it. Jam is so sweet but a lovely wee gift to take to people.
the best raspberry jam I ever made was from the wild rasps here before we cleared the land. Lots of seed tho!
A A Milne
Don't muck about with the proportion of sugar too much, it is a preservative. If you are worried about the amount of sugar, eat less jam!
I agree, don't cut down the amount of sugar - your jam will not keep!
Raspberries have only a moderate amount of natural pectin, so use Jam Sugar which has added pectin.
This is different to Preserving Sugar which does not contain added pectin but has larger crystals which makes a brighter and clearer jam.
I use half jam sugar and half ordinary sugar as we don't like our jam too set, more runny, however agree not to change proportion of sugar to fruit. I've never tried preserving sugar (didn't really know what it was) might give it a try this year, thanks Dove
Never stays in our cupboard long enough!
A A Milne
It is best to use jam sugar for raspberries.I find that using less than the recommended amount results in a better flavour and it's not too sweet.I have never had a problem with storing jam with less sugar content .I still have some in my cupboard from last year that is still ok.
Interesting information re jam making http://www.bbc.co.uk/food/0/23695062
Cane sugar is cheapest at farmfoods, 39p kilo. I use ordinary granulated for jam, I don't use castor sugar..
I sometimes wonder if I put a question on here that I may not get any replies, dont think I need worry too much about that, thanks a lot everyone. I can sometimes spend ages looking things up on the internet as people have different ideas, at least if there's diff ideas on here they r all in one place.
So different opinions about reducing amount of sugar. I'll only be having a small amount, if edible, on toast in morning, i'm always trying to lose a bit of weight. If anyone has success with using stevia in their jam will u let me know please.
I've quickly read that article Dove, good article, think it says sugar can be reduced from 1kg to 750mg for 1kg of fruit. I'll have another read later. Babara, u said u reduce the amount of sugar, is that how much u'd reduce it by? I'll try and get jam sugar tomorrow, I'll let u know how I get on.
I use added pectin - product called "Certo". Advantage of this is that you don't have to boil out all the flavour. Maximum rolling boil is about 2 minutes. Result is a bright, tasty jam that sets.
Today I made raspberry and redcurrant jelly - a lovely bright set, with no pips. The taste is awesome, because the redcurrants are quite acidic. (I've already made my year's supply of redcurrant jelly - fabulous for adding to gravy for lamb and, of course, indispensable for Cumberland Sauce with ham).