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Post by dianthus on Mar 20, 2015 22:04:17 GMT
What should I do then Dianthus? My jams set alright with the jam sugar and they look and taste good. Can I do better? If it's working ok, then stay with what you are doing.
Every year, the different fruits need a tweak to the recipes to cope with how they have grown. More or less sweet / acidity, etc. the natural pectin levels will vary too, so what I have said previously, are some principles to follow, if there are problems in what has happens to date.
What varieties do you make, Cherry ?
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Post by Cherry on Mar 20, 2015 22:14:51 GMT
I make jam with what I grow, i.e. apple jelly, redcurrant jelly, raspberry, strawberry and various types of plum jam and apricot jam for which I actually pay money and buy them. The last is a reminder of home in Australia.
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Post by dianthus on Mar 21, 2015 8:36:26 GMT
Luckily, apricot jam is one of the easiest to make.... but don't follow Delia's recipe and method! She made a right mess of cooking that on her 'how to cook' programmes.
I must start stocking up the gran sugar. |
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