tag:blogger.com,1999:blog-4834651462593410303.post4284638288412206229..comments2023-08-15T01:25:15.255+12:00Comments on Curious Kai: Jam On ItNigel Olsenhttp://www.blogger.com/profile/13350611651161046055noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4834651462593410303.post-33302257249147114222010-06-15T18:34:37.725+12:002010-06-15T18:34:37.725+12:00Lou - Mum insists I place the jars (once filled) i...Lou - Mum insists I place the jars (once filled) into a water bath to seal the deal. It makes sense. I do exactly as you do with my jars.<br /><br />MM - Give it a go, young lady!Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-78930971324604753452010-03-22T10:52:25.893+13:002010-03-22T10:52:25.893+13:00Haha, I don't know if I'd be able to make ...Haha, I don't know if I'd be able to make a swap-quality jam on my first go... but I guess I can start trying!milliemirepoixhttps://www.blogger.com/profile/13753104159243430343noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-52875429733383740712010-03-16T08:08:53.199+13:002010-03-16T08:08:53.199+13:00looks goood! i also pour the jam in while hot, int...looks goood! i also pour the jam in while hot, into hot jars. Then the seal is wicked tight... I wash the jars in hot water then put them into the oven to heat up / sterilise. You need to be careful doing this, also the hot jam going in can splatter around a bit.Louhttp://domesticscene.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-9212639717989128952010-03-14T00:03:03.615+13:002010-03-14T00:03:03.615+13:00Aaargh, I've been spelling cinnamon wrong! Any...Aaargh, I've been spelling cinnamon wrong! Anyhoo...<br /><br />Alli - yeah, that's what we do at the restaurant for the jams for brunch/lunch. We have awesome flavour combinations, too!<br /><br />MM - Make some when you get home! We should do a swap. Oh, and yeah, it's very cinnamon-y.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-17464965610786303602010-03-11T20:23:42.214+13:002010-03-11T20:23:42.214+13:00I fall squarely into the "never made jam but ...I fall squarely into the "never made jam but dying (albeit a little scared) to try" category so I can't offer any jam-making tips. But! This brings me one step closer to making my own. I really like the idea of berry + cinnamon... did it taste very cinnamon-y? Mmm :)milliemirepoixhttps://www.blogger.com/profile/13753104159243430343noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-23871842371903933832010-03-11T19:37:13.015+13:002010-03-11T19:37:13.015+13:00Hi Nigel,
I never bother with pectin in berry jam...Hi Nigel, <br />I never bother with pectin in berry jams and I even reduce my sugar content. I just prefer the French style jams which are a bit more runny, if my Nan heard that she would turn in her grave, hers were always set well and truly!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-37079893600576014592010-03-11T07:49:50.771+13:002010-03-11T07:49:50.771+13:00Haven't made jams and sauces since I started b...Haven't made jams and sauces since I started blogging. Problem is, I make the stuff and then don't eat it. I have a very well-stocked pantry.Bronwynhttps://www.blogger.com/profile/08347795137256267761noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-26095554897180424942010-03-11T02:33:22.876+13:002010-03-11T02:33:22.876+13:00Really? I need to trawl your blog. Google should s...Really? I need to trawl your blog. Google should scan it for Google Books.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-61557670347200397542010-03-10T16:27:52.950+13:002010-03-10T16:27:52.950+13:00I reckon in these days of geeky cooking they shoul...I reckon in these days of geeky cooking they should republish it with glossy pics, they'd probably make a fortune. Help the education budget. It's a damned good book anyway, I've used the info to make all sorts of jams and sauces of my own invention.Bronwynhttps://www.blogger.com/profile/08347795137256267761noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-33994737666157202482010-03-10T16:16:09.359+13:002010-03-10T16:16:09.359+13:00It's a treasure trove! Cheers again, Bronwyn :...It's a treasure trove! Cheers again, Bronwyn :)Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-54534648981391431282010-03-10T15:47:58.914+13:002010-03-10T15:47:58.914+13:00Just fired off an email to you.Just fired off an email to you.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-75147967919035413892010-03-10T14:59:32.829+13:002010-03-10T14:59:32.829+13:00And I was wrong about the pectin - it has insuffic...And I was wrong about the pectin - it has insufficient ACID,not pectin.Bronwynhttps://www.blogger.com/profile/08347795137256267761noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-88853644741481300112010-03-10T14:36:25.910+13:002010-03-10T14:36:25.910+13:00Cheers, Bron, that's handy info! Can I get a c...Cheers, Bron, that's handy info! Can I get a copy of your PDF?Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-32391226911995674592010-03-10T14:06:19.945+13:002010-03-10T14:06:19.945+13:00There's not enough pectin in blackberries to s...There's not enough pectin in blackberries to set jam, no matter what you do with them. That's why you often see recipes for blackberry and apple jelly; the apples provide the pectin. I have an excellent little book that was put out by the Home Economics Dept (as was) at Otago University. It tells you all about what (acid, pectin, sugar), and how much, you need for jam and gives enough info for you to make up your own recipes. They (now the Dept of Consumer and Applied Sciences) no longer make the book, but I've scanned it and can send a pdf if you want.<br />You can remove the seeds from blackberry, boysenberry, loganberry etc. jams using a mouli. Elderly ladies with false teeth do this (the seeds get under the plate, apparently). But why put them back? They don't taste of much, you'd be better putting some other toasted thing in. The texture goes a bit odd when it's been sieved too, I prefer jelly myself.Bronwynhttps://www.blogger.com/profile/08347795137256267761noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-81014930555856035182010-03-10T09:59:08.588+13:002010-03-10T09:59:08.588+13:00Just a random thought, but what if you could remov...Just a random thought, but what if you could remove the seeds, toast them & then place them back in the jam? You'd have a great roasted nutty flavour which work supremely well with the dense sugar/berry flavour.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.comtag:blogger.com,1999:blog-4834651462593410303.post-5162415024023110592010-03-10T09:56:34.391+13:002010-03-10T09:56:34.391+13:00My mum suggests mashing the berries, or indeed any...My mum suggests mashing the berries, or indeed any fruit when making jam because it releases natural pectin, ensuring a good set.Nigel Olsenhttps://www.blogger.com/profile/13350611651161046055noreply@blogger.com