Author Topic: Jam question? (Read 4260 times)

pigsatlesrues · « **on:** May 30, 2009, 09:21:10 pm »

I have been making jam from frozen fruit given to me by a friend. Raspberries and gooseberries. I combined the two in one of batches and it has set beautifully - the problem is that the gooseberries have all stayed on the top. I didn't cut them in half which may be the problem I suppose. I just put them all into the preserving pan frozen and they thawed in moments.

Any tips how I might avoid this next time $:-\$

Thanks all!

Kate

pigsatlesrues · « **Reply #1 on:** June 03, 2009, 10:29:51 am »

Can anyone help?? Pretty please??

Kate

JulieS · « **Reply #2 on:** June 03, 2009, 10:40:04 am »

I don't know for certain, but I think I would thaw the gooseberries and bring them to room temperature before adding them with the frozen raspberries.

My jam making is a bit 'trial and error', but think this might help.

northfifeduckling · « **Reply #3 on:** June 03, 2009, 02:47:47 pm »

I would carefully apply a stick blender ( have done so before) - only safe it you use goggles , lol

I thaw everything first before overnight, but gooseberries tend to float if left whole, so do strawberries in my experience. Depends if you use preserving sugar, which needs a shorter cooking time. The longer I cook jam, the less floaters.

pigsatlesrues · « **Reply #4 on:** June 03, 2009, 04:21:23 pm »

Many thanks - it tastes great but looks stupid. I gave the first pot a good stir when it was opened to mix it up a bit.

Will take the tips on board and let you know how I go next time.

I am really greatful.

Kate

northfifeduckling · « **Reply #5 on:** June 03, 2009, 05:00:56 pm »

forgot to mention - the easiest method might be to put the jars upside down when still hot ( with tightly sealed lids!). That also creates a vacuum which helps preservation.