home made damson jam?

Question

What is the secret to getting it to set

Answer 1

Successful jam-making

* Always use fruit that is in peak condition, preferably slightly underripe - the pectin content will be at its best. Over-ripe or damaged fruit is not ideal - the pectin has begun to change to pectose and the jam will not set well. The result is likely to deteriorate rapidly.
* Jam jars need to be very clean. To sterilise jars, wash in soapy water, rinse well and then place in a cool oven - 130C/250F/Gas ½ - for 15-20 minutes.
* Use the correct amount of sugar as indicated. The sugar reacts with the pectin to set the jam.
* StrawberriesThe amount of sugar you need depends on the amount of pectin in a fruit, but generally, the fruit to sugar ratio for traditional jams is 450g (1lb) sugar to 450g (1lb) fruit. The sugar content is sometimes a little higher or lower depending on pectin and acid content. Very acidic fruits such as blackcurrants have good pectin content - these can take an extra 50 to 100g of sugar to get a really juicy jam. Fruit such as strawberry - lower in pectin, but also much sweeter - can take the usual amount or possibly a little less.
* Use coarse-grain sugar such as preserving or granulated - this ensures a good clear jam. Coarse grains dissolve more slowly and evenly giving a better result. Fine sugars dissolve less easily and are usually more expensive too.
* Don't add water when cooking fruits already high in sugar, such as strawberries, raspberries and blackberries.
* Don't overboil the preserve. Once the sugar is added it usually takes a fairly short period of time to reach setting point, as long as the pectin content is good. To test for setting, put a spoonful of the jam on a cool plate and put into the fridge for a few minutes. After that time the jam or jelly will form a wrinkly skin if it is ready.
* Always cover the jam immediately it has been poured into the jars as this gives a good seal and prevents mildew appearing on the surface.
* Always store preserves in a cool, dry area, away from direct sunlight, and use within the year.

Know the pectin content of the fruit used - the higher the pectin content, the better the set. If you use fruit with a low pectin content, try adding some fruit with high pectin content such as apples, damsons or redcurrants to give a good result. Alternatively, commercial pectin can be added to low-pectin fruits to ensure a good set. Pectin is best added to the fruit before the addition of the sugar.

High-pectin fruits: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums.

Low-pectin fruits: blackberries, cherries, elderberries, pears, rhubarb, and strawberries

Answer 2

Ingredients:
5 lb damsons
2 pints water
5 lb sugar

Directions:
Wash the fruit and place it in a large preserving pan with the water. Bring to the boil, then simmer until the damsons are soft. During cooking, skim as many stones as possible from the surface of the pulp. Continue to cook until the pulp is reduced and thickened, stirring frequently to prevent it burning on the bottom of the pan. Add the sugar and stir until it has completely dissolved, then bring the jam to a rolling boil and boil hard until setting point is reached.

Answer 3

Using pectin!

Answer 4

loooooove iiiiiiiitttttt, the way me ma used to do it,nearly chocked a few times on the odd stone.i think you add lemmon juice at some time to make it set

Answer 5

Gelatin.