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Old 3rd May 2008, 09:49   #1 (permalink)
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In a Jam

Hi All
was just wondering if anyone has any Jam recipe's or any other method of preserving fruit and indeed Veggies etc.
As the new fruit season is upon us thought it would be nice to make use of it.
Ta

Ray
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Old 3rd May 2008, 10:20   #2 (permalink)
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Re: In a Jam

There is a UK site called jamworld
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Old 3rd May 2008, 10:22   #3 (permalink)
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Re: In a Jam

I do so agree with you and as I find the Turkish jam is ......... I make my own.

After a lot of trial and error I have come to the conclusion that the use of Pectin is a must.

For every Kilo of Fruit use one sachet of pectin that is the Dr Oetker Recelyap 25g sachet.
Mix it with a little sugar and put it in with the fruit and bring to the boil, boil for 1 minute and then add the rest of the sugar and bring back to the boil after one or two minutes start to test it for setting.
Sugar I cut in half from what the recipe says, otherwise it is too sweet.

I am still experimenting with this method but so far have done, orange marmalade, strawberry jam, quince jam and quince jelly. All pretty good. you may need to use two sachets but that is up to you as to how thick you want it and experimentation is probably a must.

Good luck
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Old 3rd May 2008, 10:38   #4 (permalink)
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Re: In a Jam

I have never attempted to make jam. My mother-in-law makes really nice jam. She cleans all the fruit and puts it in a pan and covers it with the sugar, then she sits it in the sun for a wee while. Then she adds the water and brings it to the boil then adds a little lemon juice. She doesn't use any pectin and it always tastes great. She usually sends us some. Her usual ones are strawberry, cherry, apricot, figs and peach. The best shop bought jam I have found is from Gulluoğlu-rasperry and quince are my favourite of theirs.

Happy jam making!
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Old 5th May 2008, 09:13   #5 (permalink)
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Re: In a Jam

Thanks for your comments, had a look at Jamworld, good site

Ray
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Old 8th May 2008, 09:22   #6 (permalink)
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Re: In a Jam

Cant find Dr Oetker Recelyap (pectin) in our Migros

Ray
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Old 16th September 2008, 11:58   #7 (permalink)
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Re: In a Jam

I've just found it in the jam section.
Ian
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Old 16th September 2008, 12:05   #8 (permalink)
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Re: In a Jam

Thanks for that Rosewall, I have copied your info for later use.
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Old 16th September 2008, 16:19   #9 (permalink)
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Re: In a Jam

ive never made jam before ...but i followed the tips from Rosewall and made some really nice strawberry jam, now im going to make some plum and peach jam before the season finishes..the recelyap she recommends is super, so easy to use too.
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Old 17th September 2008, 00:23   #10 (permalink)
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Re: In a Jam

Quote:
Originally Posted by Raysalaff
any other method of preserving fruit
My aunties used to always give me a jar of homemade quince jams to take home with me whenever I came to visit. I Might try making some if I can find some quince in the shops.

I make my own preserved lemons – not sure I’ve ever seem them used in Turkish cooking, but they’re essential for many North Africa dishes.

This procedure comes from Claudia Roden.

Quote:
8 unwaxed lemons

Around 4 tbsp coarse sea salt

Cut four lemons into quarters, without going all the way through, then pack the cuts with sea salt. Squash into a preserving jar, seal and leave for a couple of days, so the salt draws out the juice. Top up with fresh lemon juice from the remaining lemons, to cover the fruit (add if you don't have enough juice), then leave for at least a month.
I typically store mine for aroud 3-6 months before I used them and put a little bit of olive oil on top to stop them going mouldy.
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