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Post by skarloey on Sept 19, 2007 14:29:18 GMT
I'm in the process of making my first ever microwave jam...... first any sort of jam actually. Firstly, it looks like someone has slaughtered a cow in my microwave.  Secondly, some recipes say 5 minutes to cook and some say 25 minutes. I've been doing the wrinkle test after every 5 and we are now between 15 and 20 minutes. Just need some moral support coz after the rasberries, I've got blackberry and damson jam to make!!!!! Oooh there goes the ding........... |
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Post by Plocket on Sept 19, 2007 15:46:59 GMT
Well I've never done microwave jam before - what's wrong with a pan???  Ok well raspberries have some pectin in them, as have blackberries (not sure about damsons) so have you put anything in with them like lemon juice? You need something to help make the jam set. And have you put enough sugar in? If it's any consolation, when I make jelly (I don't like pips!!!) it never reaches a set in the specified time (ten minutes) and I usually have to boil it to buttery ( ) for about another ten minutes. Is it any better now? |
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Post by Plocket on Sept 19, 2007 15:47:49 GMT
OMG I sound like a little old grandma giving jam advice!!!!!  |
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Post by Deleted on Sept 19, 2007 15:48:53 GMT
blimey. Get a big pan .!!! it sounds like hard work in the microwave. very interesting though. !!!!  |
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Post by skarloey on Sept 19, 2007 17:54:12 GMT
Thanks for the moral support ladies....  I eventually got some sort of wrinkle, the raspberry jam is almost set but the blackberry jam is still quite warm..... couldn't be @rsed to do the damson today so will do battle again tomorrow. I've got to say, that so far, the rasberry jam has a much nicer taste. ;D Oh and yep P, I put in lemon juice and the same amount of sugar to fruit. How bad for your teeth?  Didn't get the blackberry and apple pie done either. Nigella, I'm not!!! |
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Post by Deleted on Sept 19, 2007 18:10:02 GMT
I've got a Damson Chutney recipe if Mrs Beeton requires it!! Very nice with mature cheddar ;D
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Post by skarloey on Sept 19, 2007 19:06:33 GMT
Oooh... that'd be smashing GH, thanks! How will I get hold of any green tomatoes though?  |
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Post by Plocket on Sept 20, 2007 7:59:05 GMT
You haven't got green tomatoes? I've got more green ones than red ones!!! Still they all mosh up nicely when I make tomato sauce/puree stuff ;D I'm glad the jam turned out ok. I mixed my blackberries and raspberries this year and it's delicious. I agree about all the sugar to, but have you tasted the stuff before the sugar goes in??? |
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Post by oldmoleskins on Sept 20, 2007 8:24:13 GMT
...I've got blackberry and damson jam to make!!!!! Damson will be the same a bullace... squish in the fingers to open the fruit up a bit (best leave the stones in - pectin repository - fish 'em out later or put warning on the jam label) and to be absolutely safe on the 'set' front, use the sugar sold with pectin added. It's only pence extra and I found this lark infuriatingly inconsistent enough, without worrying about setting... OM |
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Post by skarloey on Sept 20, 2007 8:33:44 GMT
Morning Plocket, all my tomatoes got blight!!! I did have loads of green ones, then they all went brown. Morning OM..... I've had enough of jam making for a while (I get disheartened if things don't go quite right.... I'll use a pan next time.) but I agree with the 'jam sugar' thing. I'm going to make a chutney (that doesn't need tomatoes of any colour ) that GH has sent me the recipe for. BTW, the blackberry jam is firmer than the raspberry, which is probably a little too soft but they both taste delicious. ;D |
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Post by Plocket on Sept 20, 2007 10:29:36 GMT
Oh NO! Oh that's awful! I wish I could post you a few of ours - I don't think they will ripen now |
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I eventually got some sort of wrinkle, the raspberry jam is almost set but the blackberry jam is still quite warm..... couldn't be @rsed to do the damson today so will do battle again tomorrow. 
