Comments on: My Signature Jam, Strawberry and Redcurrant http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/ Culinary Inspiration Wed, 08 Feb 2012 17:08:17 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Louise http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-14443 Louise Fri, 26 Aug 2011 09:57:20 +0000 http://www.britishlarder.co.uk/?p=3207#comment-14443 I am looking for a raspberry & redcurrant jam recipe where redcurrant juice is used (so there are no pips). Do you have any suggestions? I was interested in your reply to Mandy as you suggest she uses pectin rich sugar but in your introduction you say that you do not believe in using pectin enriched sugar. I am now totally confused. I am looking for a raspberry & redcurrant jam recipe where redcurrant juice is used (so there are no pips). Do you have any suggestions?

I was interested in your reply to Mandy as you suggest she uses pectin rich sugar but in your introduction you say that you do not believe in using pectin enriched sugar. I am now totally confused.

]]> By: Madalene http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-16214 Madalene Fri, 26 Aug 2011 09:50:41 +0000 http://www.britishlarder.co.uk/?p=3207#comment-16214 Dear Louise, If you boil the redcurrants first with a dash of water and no sugar until they burst and all the juices released, then pass the juice through a muslin cloth then your redcurrants are turned into juice. Yes I said in the intro I do not like to use pectin rich sugar however for Mandy as a home cook I suggested if she wanted to be reassured that her jam is going to set she has the option to use the pectin rich sugar. Happy cooking Maddy Dear Louise,

If you boil the redcurrants first with a dash of water and no sugar until they burst and all the juices released, then pass the juice through a muslin cloth then your redcurrants are turned into juice.
Yes I said in the intro I do not like to use pectin rich sugar however for Mandy as a home cook I suggested if she wanted to be reassured that her jam is going to set she has the option to use the pectin rich sugar.

Happy cooking

Maddy

]]> By: Victoria http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-13500 Victoria Sun, 14 Aug 2011 18:48:53 +0000 http://www.britishlarder.co.uk/?p=3207#comment-13500 I made this jam today but sadly it didn't turn out so well. I followed your instructions exactly using a jam thermometer but the jam did not set (though it tasted great!). I re-boiled it and it took another 1/2 hour to reach setting point (tested on saucers from the freezer this time). Sadly as it's now been cooked for so long, it has lost the lovely fresh fruit taste it had after the first boiling :( What did I do wrong? I made this jam today but sadly it didn’t turn out so well. I followed your instructions exactly using a jam thermometer but the jam did not set (though it tasted great!).

I re-boiled it and it took another 1/2 hour to reach setting point (tested on saucers from the freezer this time). Sadly as it’s now been cooked for so long, it has lost the lovely fresh fruit taste it had after the first boiling :( What did I do wrong?

]]> By: Madalene http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-16211 Madalene Sun, 14 Aug 2011 18:40:01 +0000 http://www.britishlarder.co.uk/?p=3207#comment-16211 Oh Victoria, I'm so sorry to hear your jam was not a great success. I also made strawberry jam this year that did not set, I did the same re-boil and it's also went dark. I have no idea why, perhaps my fruits where not ripe enough, all I can say is that even though I personally dislike using pectin or pectin rich sugar it's is an option to use that for fruits that contains naturally less pectin than others. Better luck next time. Maddy Oh Victoria,

I’m so sorry to hear your jam was not a great success. I also made strawberry jam this year that did not set, I did the same re-boil and it’s also went dark.
I have no idea why, perhaps my fruits where not ripe enough, all I can say is that even though I personally dislike using pectin or pectin rich sugar it’s is an option to use that for fruits that contains naturally less pectin than others.

Better luck next time.

Maddy

]]> By: Mandy http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-9087 Mandy Sat, 25 Jun 2011 08:01:35 +0000 http://www.britishlarder.co.uk/?p=3207#comment-9087 I made this jam yesterday with the fruit I had picked in the garden. I only made a half quantity (that was all the fruit I had) and my proportions were a bit different as I had more strawberries and less recurrants, but it worked brilliantly. The jam is super tasty and the set is perfect. I shall definitely use this recipe again. Does it work for all fruit (raspberries are just starting to ripen) or is the boiling time different, etc? It was nice to make just two jars of jam too, we made 36 jars of seville orange marmalade at the beginning of the year, which was a bit of a marathon! I made this jam yesterday with the fruit I had picked in the garden. I only made a half quantity (that was all the fruit I had) and my proportions were a bit different as I had more strawberries and less recurrants, but it worked brilliantly. The jam is super tasty and the set is perfect. I shall definitely use this recipe again. Does it work for all fruit (raspberries are just starting to ripen) or is the boiling time different, etc? It was nice to make just two jars of jam too, we made 36 jars of seville orange marmalade at the beginning of the year, which was a bit of a marathon!

]]> By: Madalene http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-10161 Madalene Sat, 25 Jun 2011 08:00:29 +0000 http://www.britishlarder.co.uk/?p=3207#comment-10161 HI Mandy, I use the principle of equal quantities of sugar to ripe fresh fruit, it usually works for me. Try and boil your jam to 107degrees C - 110degrees C. you can also use pectin rich sugar, this will ensure your jam sets perfectly. Squeeze the juice of one lemon into the finished cooked jam to give it a fresh lift, my mother believe it prevents crystallization. happy Cooking. Kind Regards Madalene HI Mandy,
I use the principle of equal quantities of sugar to ripe fresh fruit, it usually works for me. Try and boil your jam to 107degrees C – 110degrees C. you can also use pectin rich sugar, this will ensure your jam sets perfectly.
Squeeze the juice of one lemon into the finished cooked jam to give it a fresh lift, my mother believe it prevents crystallization.

happy Cooking.

Kind Regards
Madalene

]]> By: tom | tall clover farm http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-3127 tom | tall clover farm Wed, 01 Sep 2010 04:13:22 +0000 http://www.britishlarder.co.uk/?p=3207#comment-3127 This jam looks delicious. I'll have to round up some currants as they're pretty scarce in the states. Those are some of the loveliest strawberries I've ever seen. I grow an ugly, albeit sweet one called Quinault. Luckily, not an issue when making jam. This jam looks delicious. I’ll have to round up some currants as they’re pretty scarce in the states. Those are some of the loveliest strawberries I’ve ever seen. I grow an ugly, albeit sweet one called Quinault. Luckily, not an issue when making jam.

]]> By: Sandie Lowe http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-3002 Sandie Lowe Thu, 12 Aug 2010 16:33:16 +0000 http://www.britishlarder.co.uk/?p=3207#comment-3002 Hi! I have had so many failures with jam - following instructions to the letter the jam has turned out like thick glue each time. VERY heavy! Your recipes sound wonderful especially because you don't use pectin which I suspect may have added to my failure rate, i.e. I used jam sugar rather than ordinary sugar. I absolutely love the more continental jams which are less thick. Is this the kind of consistency your recipes produce? I am really pleased to have come across your website which I shall now subscribe to. Many thanks! Sandie Hi! I have had so many failures with jam – following instructions to the letter the jam has turned out like thick glue each time. VERY heavy! Your recipes sound wonderful especially because you don’t use pectin which I suspect may have added to my failure rate, i.e. I used jam sugar rather than ordinary sugar. I absolutely love the more continental jams which are less thick. Is this the kind of consistency your recipes produce?
I am really pleased to have come across your website which I shall now subscribe to. Many thanks!
Sandie

]]> By: Sandra http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-2780 Sandra Fri, 16 Jul 2010 17:00:22 +0000 http://www.britishlarder.co.uk/?p=3207#comment-2780 I've been making jam from all sorts of fruit in my garden this year, with my little granddaughters. They have named it muddleberry jam. We just collected a mixture of strawberries, currants, raspberries and made jam with an equal amount of sugar - a great success I’ve been making jam from all sorts of fruit in my garden this year, with my little granddaughters. They have named it muddleberry jam.
We just collected a mixture of strawberries, currants, raspberries and made jam with an equal amount of sugar – a great success

]]> By: Minxy http://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-2486 Minxy Tue, 29 Jun 2010 23:40:55 +0000 http://www.britishlarder.co.uk/?p=3207#comment-2486 Just had to try this using our own strawberries and redcurrants....I followed the recipe to the letter and the result was a gorgeous success. Just had to try this using our own strawberries and redcurrants….I followed the recipe to the letter and the result was a gorgeous success.

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