Does anyone make their own jam?

mh21 · Jun 24th, 2008, 06:25 PM

I don't suppose there are any jam makers on TPF are there? I made some plum jam the other day. I had two and a half left over tasteless plums. I put the halved plums in a sauce pan and added some suger. Boiled it, tasted it, a little tart, added more sugar, boiled again, did the cold plate test and voila I had homemade plum jam.

So now I want to make pineapple jam but so far the recipes I've seen require pectin. I was wondering since I didn't use pectin in my plum jam do I really need it in the pineapple jam? Does anyone know?

Thanks!

maxter · Jun 24th, 2008, 07:00 PM

I make grape jelly every other year. For some reason grape vines produce bumper crops every other year. So I have to make enough to last 2 years!! It is really easy - I just follow the directions on the pectin box. I don't think I've seen one for pineapple though.

mh21 · Jun 25th, 2008, 02:33 AM

^ I think I'll just chop up some pineapple chunks and cook with sugar and see how it goes. I love pineapple jam but I've never seen it in the USA so after I made the plum jam I thought I'd try to make pineapple jam.

So how much grape jelly do you have to make to last two years?

i<3bags · Jun 25th, 2008, 02:48 PM

I would definitely use pectin to make pineapple jam- it makes the jam IMO. BTW, Hero makes pineapple preserves http://www.herousa.com/products.asp?id=4 you can find them in most grocery stores and I believe whole foods carries them.

mh21 · Jun 25th, 2008, 04:46 PM

Thanks for the link, I'll check them out next time I grocery shopping!

lovinalotofbags · Jun 26th, 2008, 01:17 AM

I can barely cook food for myself but homemade jam sounds delicious.

mh21 · Jun 26th, 2008, 02:34 AM

Quote:

Originally Posted by lovinalotofbags

I can barely cook food for myself but homemade jam sounds delicious.

It is and it's so easy, give it try!

Tracy · Jun 26th, 2008, 04:19 PM

i've never made my own, but i would love to. my grandmother used to make it, she made a strawberry/pineapple once and i remember it being delicious!
do you jar it and everything??

mh21 · Jun 26th, 2008, 05:30 PM

Quote:

Originally Posted by nolarice

i've never made my own, but i would love to. my grandmother used to make it, she made a strawberry/pineapple once and i remember it being delicious!
do you jar it and everything??

I usually have a clean jam jar or two that I saved in the cupboard. So for the plum jam and now the pineapple jam, I sterilised them (dump boiling water in the jars, pour the water out, repeat, then put in a pre-heated oven which has been switched off, and allow the water to evaporate). Then I put the hot jam in the hot jar. I'm not as meticulous as you're meant to be but so far so good!

Here is a recipe from epicurious for pineapple-pear jam, and it doesn't use pectin.

http://www.epicurious.com/recipes/fo...E-PEAR-JAM-751

I'm kinda lazy since I couldn't be bothered with the pear or the fresh pineapple so I bought tinned pineapple in juice!

Tracy · Jun 28th, 2008, 01:34 PM

how did the pineapple come out?

i remember my grandmother boiling the jars and after she put the jam in them, she would seal them w/parafin.

maxter · Jun 28th, 2008, 05:48 PM

I put my jars in my dishwasher and turn it on and then start the jelly. When the jelly is almost finished I boil a small saucepan of water. I sterilize the lids in the boiling water.

When the jelly is finished I take out 2 or 3 clean, piping hot jars, out of the dishwasher and fill with jelly. I sterilize the lids in the boiling water and place those on top and seal (just twist the outside ring lid). Make sure the rim of the jar is COMPLETELY clean and that the rubber seal is in good condition. I then take the jars and put them on a clean bathtowel and cover them up with another towel.

Then time to make 2 or 3 more. Make sure you complete close the dishwasher when you take out the jars. You want the jars to stay as HOT as possible.

I do this until all the jelly is finished. If I have some jelly left over that can't make a complete jar then I just put it in a jar in the frig.

I make applesauce this way and grape jelly. The seals always work out. I don't have to boil anything. And there is NOTHING better than grape jelly or home-made applesauce!!

mh21 · Jun 28th, 2008, 08:12 PM

Quote:

Originally Posted by nolarice

how did the pineapple come out?

i remember my grandmother boiling the jars and after she put the jam in them, she would seal them w/parafin.

It would have been perfect but I was distracted (I was on tpf LOL) and I overcooked the jam!!

I should then have put some water in the saucepan but in my 'wisdom' I poured in some apple juice which turned it amber.

It tastes great but it's the wrong colour!

mh21 · Jun 28th, 2008, 08:31 PM

Quote:

Originally Posted by maxter

I put my jars in my dishwasher and turn it on and then start the jelly. When the jelly is almost finished I boil a small saucepan of water. I sterilize the lids in the boiling water.

When the jelly is finished I take out 2 or 3 clean, piping hot jars, out of the dishwasher and fill with jelly. I sterilize the lids in the boiling water and place those on top and seal (just twist the outside ring lid). Make sure the rim of the jar is COMPLETELY clean and that the rubber seal is in good condition. I then take the jars and put them on a clean bathtowel and cover them up with another towel.

Then time to make 2 or 3 more. Make sure you complete close the dishwasher when you take out the jars. You want the jars to stay as HOT as possible.

I do this until all the jelly is finished. If I have some jelly left over that can't make a complete jar then I just put it in a jar in the frig.

I make applesauce this way and grape jelly. The seals always work out. I don't have to boil anything. And there is NOTHING better than grape jelly or home-made applesauce!!

Yes homemade always tastes better and it's satisfying to be able to make specialty foods.

SoxFan777 · Jul 2nd, 2008, 11:40 PM

I don't use pectin but I get the special "jam sugar" which may or may not have "pectin" in it. That's what my grandmother always used. Anyway, I just make it in small batches so I dont' do the whole boil and preserve thing. i just put it in a jar and use it up quickly and keep it in the fridge. The same with my pickled veggies (giardiniera). I just put them in the fridge and then eat them within a few weeks. I may have to "learn" how to preserve them for real, though, because I've been thinking of giving them away to friends because I get compliments on it from others and I love to share. The whole sterilizing and "botulism" thing sounds so intimidating, though!

mh21 · Jul 4th, 2008, 02:22 AM

[quote=SoxFan777;6961430]I don't use pectin but I get the special "jam sugar" which may or may not have "pectin" in it. That's what my grandmother always used. Anyway, I just make it in small batches so I dont' do the whole boil and preserve thing. i just put it in a jar and use it up quickly and keep it in the fridge. The same with my pickled veggies (giardiniera). I just put them in the fridge and then eat them within a few weeks. I may have to "learn" how to preserve them for real, though, because I've been thinking of giving them away to friends because I get compliments on it from others and I love to share. The whole sterilizing and "botulism" thing sounds so intimidating, though![/quote]

What botulism thing?

Jun 24th, 2008, 06:25 PM	#1
mh21 Member Location: Texas	Does anyone make their own jam? I don't suppose there are any jam makers on TPF are there? I made some plum jam the other day. I had two and a half left over tasteless plums. I put the halved plums in a sauce pan and added some suger. Boiled it, tasted it, a little tart, added more sugar, boiled again, did the cold plate test and voila I had homemade plum jam. So now I want to make pineapple jam but so far the recipes I've seen require pectin. I was wondering since I didn't use pectin in my plum jam do I really need it in the pineapple jam? Does anyone know? Thanks!

Jun 26th, 2008, 01:17 AM	#6
lovinalotofbags In for the long haul Location: South Carolina	I can barely cook food for myself but homemade jam sounds delicious. __________________ Always forgive your enemies. Nothing annoys them so much.

Jun 26th, 2008, 04:19 PM	#8
Tracy Rebecca Minkoff Mod Location: Fashion Avenue	i've never made my own, but i would love to. my grandmother used to make it, she made a strawberry/pineapple once and i remember it being delicious! do you jar it and everything?? __________________

Jun 28th, 2008, 01:34 PM	#10
Tracy Rebecca Minkoff Mod Location: Fashion Avenue	how did the pineapple come out? i remember my grandmother boiling the jars and after she put the jam in them, she would seal them w/parafin. __________________

Jun 24th, 2008, 07:00 PM	#2
maxter Where's the honey? Location: Theatre of the Absurd	I make grape jelly every other year. For some reason grape vines produce bumper crops every other year. So I have to make enough to last 2 years!! It is really easy - I just follow the directions on the pectin box. I don't think I've seen one for pineapple though.

Jun 25th, 2008, 02:33 AM	#3
mh21 Member Location: Texas	^ I think I'll just chop up some pineapple chunks and cook with sugar and see how it goes. I love pineapple jam but I've never seen it in the USA so after I made the plum jam I thought I'd try to make pineapple jam. So how much grape jelly do you have to make to last two years?

Jun 25th, 2008, 02:48 PM	#4
i<3bags Member	I would definitely use pectin to make pineapple jam- it makes the jam IMO. BTW, Hero makes pineapple preserves http://www.herousa.com/products.asp?id=4 you can find them in most grocery stores and I believe whole foods carries them.

Jun 25th, 2008, 04:46 PM	#5
mh21 Member Location: Texas	Thanks for the link, I'll check them out next time I grocery shopping!

Jun 28th, 2008, 05:48 PM	#11
maxter Where's the honey? Location: Theatre of the Absurd	I put my jars in my dishwasher and turn it on and then start the jelly. When the jelly is almost finished I boil a small saucepan of water. I sterilize the lids in the boiling water. When the jelly is finished I take out 2 or 3 clean, piping hot jars, out of the dishwasher and fill with jelly. I sterilize the lids in the boiling water and place those on top and seal (just twist the outside ring lid). Make sure the rim of the jar is COMPLETELY clean and that the rubber seal is in good condition. I then take the jars and put them on a clean bathtowel and cover them up with another towel. Then time to make 2 or 3 more. Make sure you complete close the dishwasher when you take out the jars. You want the jars to stay as HOT as possible. I do this until all the jelly is finished. If I have some jelly left over that can't make a complete jar then I just put it in a jar in the frig. I make applesauce this way and grape jelly. The seals always work out. I don't have to boil anything. And there is NOTHING better than grape jelly or home-made applesauce!!

Jul 2nd, 2008, 11:40 PM	#14
SoxFan777 j'adore dior Location: Boston	I don't use pectin but I get the special "jam sugar" which may or may not have "pectin" in it. That's what my grandmother always used. Anyway, I just make it in small batches so I dont' do the whole boil and preserve thing. i just put it in a jar and use it up quickly and keep it in the fridge. The same with my pickled veggies (giardiniera). I just put them in the fridge and then eat them within a few weeks. I may have to "learn" how to preserve them for real, though, because I've been thinking of giving them away to friends because I get compliments on it from others and I love to share. The whole sterilizing and "botulism" thing sounds so intimidating, though!

Jul 4th, 2008, 02:22 AM	#15
mh21 Member Location: Texas	[quote=SoxFan777;6961430]I don't use pectin but I get the special "jam sugar" which may or may not have "pectin" in it. That's what my grandmother always used. Anyway, I just make it in small batches so I dont' do the whole boil and preserve thing. i just put it in a jar and use it up quickly and keep it in the fridge. The same with my pickled veggies (giardiniera). I just put them in the fridge and then eat them within a few weeks. I may have to "learn" how to preserve them for real, though, because I've been thinking of giving them away to friends because I get compliments on it from others and I love to share. The whole sterilizing and "botulism" thing sounds so intimidating, though![/quote] What botulism thing?