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Jam/jelly Making.

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Just made some Jelly from quinces (Japonicas, actually I think they are which are similar) which I get from my mothers garden. I've made it before a few yars back and on both occasions the end product turns up a bit cloudy. The juice was very cloudy after having strained it but turned very clear when boiling it up before bottling it and now seems to be clouding up again when cooling. It never seems to affect the tase but it looks nicer when its clear.

Anyone know how to get round this in future?

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Just made some Jelly from quinces (Japonicas, actually I think they are which are similar) which I get from my mothers garden. I've made it before a few yars back and on both occasions the end product turns up a bit cloudy. The juice was very cloudy after having strained it but turned very clear when boiling it up before bottling it and now seems to be clouding up again when cooling. It never seems to affect the tase but it looks nicer when its clear.

Anyone know how to get round this in future?

If Quinces are high in pectin then could be bubbles.

http://web1.msue.msu.edu/imp/mod01/01600629.html

-Jelly set too fast, usually the result of using too-

green fruit, which is extremely high in pectin. (If

jelly sets too fast, air bubbles are trapped in it,

giving it a cloudy appearance. With a slow-setting

jelly, air bubbles are allowed to rise, resulting in

improved clarity).

Edit - when you strined it did you allow it to strin itself or did you squeeze it - apparently doing the latter can make it the jelly cloudy too.

Going to have a go at this myself. Looks like fun.

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Have made marmalade and lemon curd...we do have a jam maker, my favorite is blackcurrant. ;)

That tefal one?

Thought it was a bit pricey.

I love blackcurrant jam. Have got two blackcurrant bushes in the garden (and a ribena berry bush too)

Damson is my fav though.

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That tefal one?

Thought it was a bit pricey.

I love blackcurrant jam. Have got two blackcurrant bushes in the garden (and a ribena berry bush too)

Damson is my fav though.

Oh no! not a bit of equipment...a person, we all have our own specialised jobs/duties to do. ;)

Edit: One piece of equipment worth investing in apart from a large saucepan is a jam thermometer.

Last autumn made some 'Spiced Apple Butter' ..I can highly recommend it, can be made from windfall apples and is not only good on toast it is also very good with cheese.

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Oh no! not a bit of equipment...a person, we all have our own specialised jobs/duties to do. ;)

Edit: One piece of equipment worth investing in apart from a large saucepan is a jam thermometer.

Last autumn made some 'Spiced Apple Butter' ..I can highly recommend it, can be made from windfall apples and is not only good on toast it is also very good with cheese.

LOL.

I think that's got to be on my wish list this year - a sugar thermometer.

Mmmm jam.

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sorry, not on topic but it reminded me of a very old trucker i was a mate for , every time he seen a lardy birds **** he would say "must be jelly cos jam dont wobble " :P

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If you get a bit industrial with jam making you need a big gas burner to get a large pot up to temperature. The average electric hob won't cut it, nor will gas.

One of these babies:

http://www.gasproducts.co.uk/acatalog/Foker_Triple_Burner_Cast_Iron_Gas_Boiling_Ring.html

comes in at 9 kW and does the trick nicely. It takes a lot of power to get a rolling boil at 103C!

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If you get a bit industrial with jam making you need a big gas burner to get a large pot up to temperature. The average electric hob won't cut it, nor will gas.

One of these babies:

http://www.gasproducts.co.uk/acatalog/Foker_Triple_Burner_Cast_Iron_Gas_Boiling_Ring.html

comes in at 9 kW and does the trick nicely. It takes a lot of power to get a rolling boil at 103C!

Will it also do jelly?

Enough to, say, fill a large paddling pool?

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The rate we demolish marmalade at ... We need to nake own. Generally alsomake mincemeat in September time and let it mature for Christmas.... And if strawberrys cheap like late July time most years mahe a dozen jars jam.

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comes in at 9 kW and does the trick nicely. It takes a lot of power to get a rolling boil at 103C!

ooo good plan. When I start my jam farm I'll be going industrial.

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I second the straining advice -don't squeeze the bag to get the remaining juice out - that'll make it cloudy.

I too enjoy making marmalade, especially if the combination of fruits used makes for an interesting label - Seville, Lemon And Grapefruit, abbreiviated down to it's initials provides a jar I put on the table with pride when the in laws come round...

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  • 284 Brexit, House prices and Summer 2020

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