[aprilmei]

I make jam often but I never use pectin - just fruit, sugar and lemon juice. My proportions are 2 parts fruit to 1 part sugar - by weight.
Botulism spores are anaerobic - meaning they survive WITHOUT air - which is the environment that you get from "sealing the jars" with the correct jars and lids, then by boiling them (this creates a vacuum). But they need a specific Ph. You don't have to worry about botulism with jams because there's too much sugar, and you shouldn't have to worry about pickles because there's too much acidity (assuming you're using the correct vinegar). And if you're just putting the jam into jars but not sealing them, and storing it in the fridge, you also shouldn't have to worry about botulism.

[mh21]

Originally Posted by aprilmei

I make jam often but I never use pectin - just fruit, sugar and lemon juice. My proportions are 2 parts fruit to 1 part sugar - by weight.
Botulism spores are anaerobic - meaning they survive WITHOUT air - which is the environment that you get from "sealing the jars" with the correct jars and lids, then by boiling them (this creates a vacuum). But they need a specific Ph. You don't have to worry about botulism with jams because there's too much sugar, and you shouldn't have to worry about pickles because there's too much acidity (assuming you're using the correct vinegar). And if you're just putting the jam into jars but not sealing them, and storing it in the fridge, you also shouldn't have to worry about botulism.

Phew!

Thank you for your jam proportions that was very helpful. I'll defintely make a note of that.

[aprilmei]

I forgot to say that after cooking the fruit and sugar until it's thick enough, the lemon juice (which needs to be fresh - for the acidity) should be stirred in just before taking the pan from the heat.
Making jam is really fun but people are intimidated by it - and they shouldn't be!

[AnimalCrackers]

Alton Brown has a great episode on how to make jam on Good Eats.

http://youtube.com/watch?v=zlIVZax10iw

[mh21]

Originally Posted by aprilmei

I forgot to say that after cooking the fruit and sugar until it's thick enough, the lemon juice (which needs to be fresh - for the acidity) should be stirred in just before taking the pan from the heat.
Making jam is really fun but people are intimidated by it - and they shouldn't be!

I reheated my pineapple jam and added freshly squeezed lemon juice and it really improved the flavour. I'm not sure if that's the reason lemon juice is added but it gave the jam a subtle acidic flavour.

[mh21]

Originally Posted by AnimalCrackers

Alton Brown has a great episode on how to make jam on Good Eats.

http://youtube.com/watch?v=zlIVZax10iw

Thank you!