The Accidental Smallholder Forum

Food & crafts => Recipes => Topic started by: pigsatlesrues on May 30, 2009, 09:21:10 pm

Title: Jam question?
Post by: 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 :yum:
Title: Re: Jam question?
Post by: pigsatlesrues on June 03, 2009, 10:29:51 am
Can anyone help??  Pretty please??

Kate  :(
Title: Re: Jam question?
Post by: JulieS 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.

Title: Re: Jam question?
Post by: northfifeduckling 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.
:&>
Title: Re: Jam question?
Post by: pigsatlesrues 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  :yum:
Title: Re: Jam question?
Post by: northfifeduckling 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. :&>