Jam query

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#1
Having endured the nettle stings to collect the raspberries and the midges, not to mention dropping the bowl on the drive and having to pick them all up. I made some jam yesterday. Tastes great.

But the seeds seem to have risen to top in a couple of the jars, they were the first couple poured.

Any ideas why seeds would rise?
 

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#2
Maybe the first couple were still too hot and liquidy to hold the seeds in suspension? Try letting it cool for a couple of mins longer?
 
C

cloudbuster

Guest
#3
It didn't set.

Top-tip. Once you've filled your jar with the molten produce of choice, put the lid on and invert the jar. Any air in the jar will naturally rise through the very hot liquid, thereby eliminating any remaining germs, and as a by-product all the less dense detritus will eventually be at the bottom of the jar when you come to open it.


Or, do like I do and make jelly, having strained the pulped fruit through muslim, sorry, muslin.
 
#4
Having endured the nettle stings to collect the raspberries and the midges, not to mention dropping the bowl on the drive and having to pick them all up. I made some jam yesterday. Tastes great.

But the seeds seem to have risen to top in a couple of the jars, they were the first couple poured.

Any ideas why seeds would rise?
Cannot be 100% certain but it looks as if the jam is separating due to insufficient pectin in the product - something very common with raspberry conserves if the fruit is overripe. Am presuming you have used the 2: 1 Raspberry to sugar ratio, and the conserve was on a rolling boil for at least 1 minute before bottling. that being so it could be somebody has sold you some stale sugar. No I am not joking, overripe fruit and stale sugar can cause your problem.

If you can tell me the quantities and the type of sugar used I can possibly help you solve your problem with the aid of a lemon or two.

.
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#6
Cannot be 100% certain but it looks as if the jam is separating due to insufficient pectin in the product - something very common with raspberry conserves if the fruit is overripe. Am presuming you have used the 2: 1 Raspberry to sugar ratio, and the conserve was on a rolling boil for at least 1 minute before bottling. that being so it could be somebody has sold you some stale sugar. No I am not joking, overripe fruit and stale sugar can cause your problem.

If you can tell me the quantities and the type of sugar used I can possibly help you solve your problem with the aid of a lemon or two.

.
a bowl of rasps to a pack of jam sugar, measuring is for those who care!
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#7
It didn't set.

Top-tip. Once you've filled your jar with the molten produce of choice, put the lid on and invert the jar. Any air in the jar will naturally rise through the very hot liquid, thereby eliminating any remaining germs, and as a by-product all the less dense detritus will eventually be at the bottom of the jar when you come to open it.


Or, do like I do and make jelly, having strained the pulped fruit through muslim, sorry, muslin.

It's definitely set!
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#8
Maybe the first couple were still too hot and liquidy to hold the seeds in suspension? Try letting it cool for a couple of mins longer?
Mostly likely, I think. They were bottled almost straight from boil.
 
#9
Having endured the nettle stings to collect the raspberries and the midges, not to mention dropping the bowl on the drive and having to pick them all up. I made some jam yesterday. Tastes great.

But the seeds seem to have risen to top in a couple of the jars, they were the first couple poured.

Any ideas why seeds would rise?
What flavour jam?

The seeds rose because you didn't sieve them out.
 
#10
I made bramble wine this year. First batch was like paint stripper but second batch is much nicer. Small orchard in my garden so red currant and gooseberry jam will be my next project.

But the best option is to remove the seeds before placing in a jar.
 
#11
1. Preheat the oven to 130C/110Cfan/gas1. Put 3 280g jam jars in the oven for 15 minutes to sterilise them.

2. Put half the raspberries into the pan and crush them gently, then add the remaining half of the raspberries along with the sugar, lemon juice and vanilla seeds.

3. Stir the mixture over a low heat until the sugar has dissolved, then bring to a rolling boil and cook for 5 minutes.

4. Test the set by using the plate test: place a small drop of jam on a cold plate and leave for 1 minute, then gently push it to see if you get a wrinkle. If so, it’s ready. If you want a firmer set, pop the pan back on the heat for a further 2-3 minutes and repeat the tests.

5. Once setting point is reached, remove any scum. Cool the jam for 5 minutes – this will ensure that the raspberry seeds do not float to the top of the jam jar when it is poured into the sterilised jars.
Raspberry ripple jam: Recipes: Good Food Channel

Now that's answered, maybe somebody could answer my query:

I recently bought some bacon jam and found it quite delicious. I fancy making some of my own, but can't find a reference about when to pick the pigs. Are they in season yet and how can you tell?

 
#12
Might just have to try some bacon jam.

There are recipes out there for home made bacon jam.

But none of them tell you where to find the pig trees.
 
#14
and I thought my wah was shite.
NOT A WAH http://www.loveyourlarder.com/baconjam/baconjam#
Homemade Bacon Jam Recipe

makes a little more than 2 cups
Ingredients

1 lb bacon
1 medium onion, chopped
3 to 4 cloves garlic, chopped
¼ cup apple cider vinegar
½ cup packed brown sugar (substitute up to ¼ cup with maple syrup to maple bacon jam!)
½ cup brewed coffee
Directions

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.
Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.
If You Are Cooking on Stovetop:

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that’s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.
If You Are Using a Crockpot/Slow Cooker:

Pour the contents of the pot into the crockpot. Cook on high for about 3 hours.
After Cooking:

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit “crunchy” from crisped parts of cooked bacon.
Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.

 
#15
NOT A WAH Bacon Jam by Bacon Jam
Homemade Bacon Jam Recipe

makes a little more than 2 cups
Ingredients

1 lb bacon
1 medium onion, chopped
3 to 4 cloves garlic, chopped
¼ cup apple cider vinegar
½ cup packed brown sugar (substitute up to ¼ cup with maple syrup to maple bacon jam!)
½ cup brewed coffee
Directions

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.
Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.
If You Are Cooking on Stovetop:

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that’s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.
If You Are Using a Crockpot/Slow Cooker:

Pour the contents of the pot into the crockpot. Cook on high for about 3 hours.
After Cooking:

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit “crunchy” from crisped parts of cooked bacon.
Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.


Blimey, what will they think of next?! It sounds nasty with garlic, bacon and coffee.
 
#16
Blimey, what will they think of next?! It sounds nasty with garlic, bacon and coffee.
More of a meaty chutney than a jam.
Suppose you can make jam out of pretty much any foodstuff.

Chilli jam is good specially if it gets stored next to your other homemade stuff but with the absence of a label.
As it looks like any other fruit jam.
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#17
Might just have to try some bacon jam.

There are recipes out there for home made bacon jam.

But none of them tell you where to find the pig trees.

That's cos you get it from a Hambush!

Thank you, the apron and chef's hat please.
 
#18
I have to admit to becoming a bit of a preserves nut since last year. My larder was starting to look decidedly jam-packed (jam packed- geddit? OK, so not that funny, but points for effort?) with all the various flavour combinations being tried.

So far I have:
Damson jam
Sweet damson jam (I let the other half add the sugar to half the damson mix, and he has a sweet tooth)
Apple jelly
Damson and apple jelly
Pineapple jam
Apple and passion fruit jelly
pineapple, passion fruit and banana jam
Cinnamon and apple jelly
Winter Apple (Apple, cinnamon, clove)
Christmas apple (apple cinnamon, clove, nutmeg)
Mince Pie Jelly (apple, orange juice, cinnamon, brown sugar, clove, nutmeg, lemon juice)
Rosehip jelly
Apple and rosehip
Mirabella jelly
Mirabella jam (small yellow damson/plums)
Plum jam (large yellow plums growing wild down by the river)
Golden apple jelly (beautiful little bright yellow crab apples)

I also made rosehip syrup by mistake as I forgot to add pectin to the first lot of rosehip jelly, but hey ho- it's good on icecream.

Next on the block, with the pitiful fruit harvest this year (I get most things from bushes out in the park or up in the woods where I walk the dogs) is melon and apple jelly and more damson jam. After the holiday, it's off up the woods for sloes, wild redcurrants, rosehips and mirabellas, then off to the Asian supermarkets for the more exotic fruits, then it's back to the experimentation.

I tend to give most of my jam away because people keep asking for it, so I think I managed over 200 jars of jams and jellies last year. Not going to get anywhere near as much this year sadly.
 
#19
NOT A WAH Bacon Jam by Bacon Jam
Homemade Bacon Jam Recipe

makes a little more than 2 cups
Ingredients

1 lb bacon
1 medium onion, chopped
3 to 4 cloves garlic, chopped
¼ cup apple cider vinegar
½ cup packed brown sugar (substitute up to ¼ cup with maple syrup to maple bacon jam!)
½ cup brewed coffee
Directions

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.
Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.
If You Are Cooking on Stovetop:

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that’s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.
If You Are Using a Crockpot/Slow Cooker:

Pour the contents of the pot into the crockpot. Cook on high for about 3 hours.
After Cooking:

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit “crunchy” from crisped parts of cooked bacon.
Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.


I think I'll have a go at that recipie this weekend
 

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