How many of you make jams and chutneys? And how do you test your jams for setting?

Question

Is it the saucer/plate method? and do you test more than you need to?

I'm afraid I do, it's test, taste and test again, and again, but I call it quality control.

Today, my granddaughter started out telling me off for testing too much, then ended up fighting me for it!

Meant to ask what wonderfully bad habits you're passing on to the younger generation.

Answer 1

make jams and jellies every winter..I freeze the fruit when it is ripe and then when the weather cools off I make the jam /jelly I use sur-jell pectin and have never had it fail to set..

Answer 2

I make freezer jams instead...no testing necessary. These are absolutely wonderful and taste just like fresh fruit preserves when you use them afterwards.

As to the chutney...I have NEVER made any of these on my own, although I helped my mother for more years than I can remember putting down a variety of these. But since my tomatoes are having such a hard time ripening this year, Sylvia D suggested I convert the still unripened fruit into green tomatoe chutney, which was a favourite of her husband. (Of course, when it comes closer to the time, I think I will ask her for her recipe as well.)

Answer 3

No, wish I could. My Mom always made jam.

I am really good at making failed divinity. Everyone likes it because it tastes like marshmallow icing. I am a terrible cook, except for the basics. I can cook great fried chicken. I can bake a cake as long as I use my bundt pan. Otherwise, no good at all.

I wish I could taste your jams and chutney. I am sure it is delicious. My neighbor makes something called chow-chow. That is pretty good.

Answer 4

I make marmalade, using a three fruit recipe from a set of Cordon Bleu books that came out weekly about fifty years ago.It is really chunky, I do the saucer test as it gives an excuse to taste the marmalade several times.The whole house has this lovely marmaladey smell. I always give some to my immediate neighbours or any visitors that come over. I also make bread and a fruit cake to my old Mum's recipe.Chutney but not so often.

Answer 5

Jam ah Jam--I made jar after jar after jar, year after year--just relax, if it doesn't set up like you think it should, can it anyway and use it for pancake syrup, it's great. I could never get apple jelly to set up right. I used to use a wooden spoon and watch how it dripped off when I was stirring. I never had an audience, way too hot in the kitchen.

Answer 6

I have never made jam or chutney, I am ashamed to say I buy it ready made in a jar

Answer 7

Put a saucer in the freezer say half an hour before you think the preserve will be ready, then to test, put a small sample of jam on the saucer, in a minute push the jam with your finger tip, if it creases and stays creased it,s o.k.

Answer 8

I would like to help and actually I am quite good with jam but only the eating part

Answer 9

I make a lovely bramble and apple jelly and yes I use the saucer method, as much as I think I need to.
I'm still waiting for grandchildren to come along, so I can teach them some bad habits just to annoy my children.

Answer 10

My Grandpa taught me to put it on the saucer, leave it for 3 minutes then hold it upside down if it doesn't fall its setting perfectly so jar up.