Comments on: My Signature Jam, Strawberry and Redcurrant https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/ Culinary Inspiration Fri, 22 Mar 2013 06:04:10 +0000 hourly 1 https://wordpress.org/?v=3.4.2 By: Lynn https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-43604 Lynn Tue, 18 Sep 2012 16:19:17 +0000 https://www.britishlarder.co.uk/?p=3207#comment-43604 Hello Maddy, Your recipe look lovely and yummy. I would like to try the recipe; however, I never see redcurrants around where I live. Can I use only strawberry and leave the rest of of the ingredients the same to make this jam? Thanks, Lynn Hello Maddy,

Your recipe look lovely and yummy. I would like to try the recipe; however, I never see redcurrants around where I live. Can I use only strawberry and leave the rest of of the ingredients the same to make this jam?

Thanks,

Lynn

]]> By: April https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-42643 April Wed, 08 Aug 2012 21:53:44 +0000 https://www.britishlarder.co.uk/?p=3207#comment-42643 Hi. I'm wondering if there are any differences in the recipes if I am at high altitude? We're in Colorado at about 6800 ft. So excited and nervous to try making my first currant jam! April Hi. I’m wondering if there are any differences in the recipes if I am at high altitude? We’re in Colorado at about 6800 ft.

So excited and nervous to try making my first currant jam!

April

]]> By: Anne https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-41439 Anne Sat, 14 Jul 2012 08:49:35 +0000 https://www.britishlarder.co.uk/?p=3207#comment-41439 Tried it yesterday and it worked perfectly. Delicious. Just one query - why do you add the lemon juice at the end and not the beginning, and does it make any difference? I am trying it again today using 400 g. redcurrants and 800 g. strawberries and an extra lemon. Tried it yesterday and it worked perfectly. Delicious. Just one query – why do you add the lemon juice at the end and not the beginning, and does it make any difference? I am trying it again today using 400 g. redcurrants and 800 g. strawberries and an extra lemon.

]]> By: Madalene https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-41446 Madalene Sat, 14 Jul 2012 08:40:19 +0000 https://www.britishlarder.co.uk/?p=3207#comment-41446 Dear Anne, I add the lemon juice at the end to prevent crystallization and also to add a fresh taste. If you add the juice at the beginning the freshness disappears. Enjoy jamming. Best wishes Maddy Dear Anne,

I add the lemon juice at the end to prevent crystallization and also to add a fresh taste. If you add the juice at the beginning the freshness disappears.
Enjoy jamming.

Best wishes
Maddy

]]> By: Louise https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-14443 Louise Fri, 26 Aug 2011 09:57:20 +0000 https://www.britishlarder.co.uk/?p=3207#comment-14443 I am looking for a raspberry & redcurrant jam recipe where redcurrant juice is used (so there are no pips). Do you have any suggestions? I was interested in your reply to Mandy as you suggest she uses pectin rich sugar but in your introduction you say that you do not believe in using pectin enriched sugar. I am now totally confused. I am looking for a raspberry & redcurrant jam recipe where redcurrant juice is used (so there are no pips). Do you have any suggestions?

I was interested in your reply to Mandy as you suggest she uses pectin rich sugar but in your introduction you say that you do not believe in using pectin enriched sugar. I am now totally confused.

]]> By: Madalene https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-16214 Madalene Fri, 26 Aug 2011 09:50:41 +0000 https://www.britishlarder.co.uk/?p=3207#comment-16214 Dear Louise, If you boil the redcurrants first with a dash of water and no sugar until they burst and all the juices released, then pass the juice through a muslin cloth then your redcurrants are turned into juice. Yes I said in the intro I do not like to use pectin rich sugar however for Mandy as a home cook I suggested if she wanted to be reassured that her jam is going to set she has the option to use the pectin rich sugar. Happy cooking Maddy Dear Louise,

If you boil the redcurrants first with a dash of water and no sugar until they burst and all the juices released, then pass the juice through a muslin cloth then your redcurrants are turned into juice.
Yes I said in the intro I do not like to use pectin rich sugar however for Mandy as a home cook I suggested if she wanted to be reassured that her jam is going to set she has the option to use the pectin rich sugar.

Happy cooking

Maddy

]]> By: Victoria https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-13500 Victoria Sun, 14 Aug 2011 18:48:53 +0000 https://www.britishlarder.co.uk/?p=3207#comment-13500 I made this jam today but sadly it didn't turn out so well. I followed your instructions exactly using a jam thermometer but the jam did not set (though it tasted great!). I re-boiled it and it took another 1/2 hour to reach setting point (tested on saucers from the freezer this time). Sadly as it's now been cooked for so long, it has lost the lovely fresh fruit taste it had after the first boiling :( What did I do wrong? I made this jam today but sadly it didn’t turn out so well. I followed your instructions exactly using a jam thermometer but the jam did not set (though it tasted great!).

I re-boiled it and it took another 1/2 hour to reach setting point (tested on saucers from the freezer this time). Sadly as it’s now been cooked for so long, it has lost the lovely fresh fruit taste it had after the first boiling :( What did I do wrong?

]]> By: Madalene https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-2/#comment-16211 Madalene Sun, 14 Aug 2011 18:40:01 +0000 https://www.britishlarder.co.uk/?p=3207#comment-16211 Oh Victoria, I'm so sorry to hear your jam was not a great success. I also made strawberry jam this year that did not set, I did the same re-boil and it's also went dark. I have no idea why, perhaps my fruits where not ripe enough, all I can say is that even though I personally dislike using pectin or pectin rich sugar it's is an option to use that for fruits that contains naturally less pectin than others. Better luck next time. Maddy Oh Victoria,

I’m so sorry to hear your jam was not a great success. I also made strawberry jam this year that did not set, I did the same re-boil and it’s also went dark.
I have no idea why, perhaps my fruits where not ripe enough, all I can say is that even though I personally dislike using pectin or pectin rich sugar it’s is an option to use that for fruits that contains naturally less pectin than others.

Better luck next time.

Maddy

]]> By: Mandy https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-9087 Mandy Sat, 25 Jun 2011 08:01:35 +0000 https://www.britishlarder.co.uk/?p=3207#comment-9087 I made this jam yesterday with the fruit I had picked in the garden. I only made a half quantity (that was all the fruit I had) and my proportions were a bit different as I had more strawberries and less recurrants, but it worked brilliantly. The jam is super tasty and the set is perfect. I shall definitely use this recipe again. Does it work for all fruit (raspberries are just starting to ripen) or is the boiling time different, etc? It was nice to make just two jars of jam too, we made 36 jars of seville orange marmalade at the beginning of the year, which was a bit of a marathon! I made this jam yesterday with the fruit I had picked in the garden. I only made a half quantity (that was all the fruit I had) and my proportions were a bit different as I had more strawberries and less recurrants, but it worked brilliantly. The jam is super tasty and the set is perfect. I shall definitely use this recipe again. Does it work for all fruit (raspberries are just starting to ripen) or is the boiling time different, etc? It was nice to make just two jars of jam too, we made 36 jars of seville orange marmalade at the beginning of the year, which was a bit of a marathon!

]]> By: Madalene https://www.britishlarder.co.uk/my-signature-jam-strawberry-and-redcurrant/comment-page-1/#comment-10161 Madalene Sat, 25 Jun 2011 08:00:29 +0000 https://www.britishlarder.co.uk/?p=3207#comment-10161 HI Mandy, I use the principle of equal quantities of sugar to ripe fresh fruit, it usually works for me. Try and boil your jam to 107degrees C - 110degrees C. you can also use pectin rich sugar, this will ensure your jam sets perfectly. Squeeze the juice of one lemon into the finished cooked jam to give it a fresh lift, my mother believe it prevents crystallization. happy Cooking. Kind Regards Madalene HI Mandy,
I use the principle of equal quantities of sugar to ripe fresh fruit, it usually works for me. Try and boil your jam to 107degrees C – 110degrees C. you can also use pectin rich sugar, this will ensure your jam sets perfectly.
Squeeze the juice of one lemon into the finished cooked jam to give it a fresh lift, my mother believe it prevents crystallization.

happy Cooking.

Kind Regards
Madalene

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