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Jam making

Discussion in 'Personal' started by NellyFUF, Jul 16, 2015.

  1. NellyFUF

    NellyFUF Lead commenter

    Yes indeed. It is now the time for preserving too many strawberries and raspberries.

    So I made the jars super clean etc ... after adding jam, I put on waxed paper, but , it vexed me, that I had to touch the paper with my fingers after hours and hours of being super clean. Even putting the rubber seal onto my few Kilner jars had to be done with my yucky hands.

    It's too hard I tell you. Too hard.
     
  2. oldsomeman

    oldsomeman Star commenter

    Well i did it with my mucky fingers some 12 years ago and the jam is still unspoilt in the jar.On day i will taste it and see if its as good as it looks.
     
  3. BelleDuJour

    BelleDuJour Star commenter

    The waxed paper isn't sterile so I wouldn't worry!
     
  4. monicabilongame

    monicabilongame Star commenter

    You only worry when there's more green fur on the top of the jam than there is jam underneath the green fur.
     
  5. rosievoice

    rosievoice Star commenter

    Jam fungus won't hurt you. Just excavate the jam out from underneath.
     
  6. NellyFUF

    NellyFUF Lead commenter

    Oh bless Tessers.

    I have been cured of my fear of jam fungus!
     
  7. rosievoice

    rosievoice Star commenter

    Pleased to be of service! x
     
  8. Jolly_Roger1

    Jolly_Roger1 Star commenter

    When we first moved in here, we found many jars of homemade jam in one of the kitchen cupboards. Goodness knows how long it had been there, as the jars looked vey old. One or two were spotted with fungus but all of them were delicious!!
     
  9. NellyFUF

    NellyFUF Lead commenter

    My daughter and SIL both NHS workers never sterilised the bottles for their babies. They just rinsed them and occasionally used hot water and detergent. later they had a dish washer but would still just rinse and go. Their kids have never had any tummy upsets etc.

    There must be a lot more nasties both bacterial and chemical in our over processed food chain than can get into my jam.

    Although, I am a very mucky woman, with matching kitchen.
     
  10. oldsomeman

    oldsomeman Star commenter

    Have you tried washing dear.it gets rid of muck lol
     
  11. NellyFUF

    NellyFUF Lead commenter

    I am not renowned for my cleaning activities around the home. Otherwise I do personally get a bath every so often.
     
  12. oldsomeman

    oldsomeman Star commenter

    Think you need to get a pesonalised washer in the bath/shower to encourage you in clean habits my dear LOL
     
  13. felltogroundinberkeleysquare

    felltogroundinberkeleysquare Established commenter

    I made some strawberry jam last week. You just need to dishwasher the jars and lids and then oven them on 180 for 10 mins, and there are no bacteria. Apart from that always know the jam will set harder than it appears in the pan, especially if you use Certo ( pectin) Mine is just lubberly, but i took it off a little before I thought it was ready but the cooling process made it spot on. It is very much a process of trial and error and in the end the eye will tell you when it's just so, as I have learned from concrete jells to sloppy compotes ( a nice name for a failed jam). Forget that cold plate stuff, and look at the color ( colour), and always de-scum with a spoon and add a **** of butter to clear it. And why in this message do I have color as the correct spelling? And not colour?
     
  14. tidal

    tidal New commenter

    Waste of good fruit

    Make wine instead
     
  15. monicabilongame

    monicabilongame Star commenter

  16. Jolly_Roger1

    Jolly_Roger1 Star commenter

    Something went wrong with a batch of blackberry jam that my mother made once and it started fermenting in the jars. It smelt pleasantly boozy and had a bit of a kick.
     

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