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Greengage Jam

Started by Larkshall, November 02, 2009, 13:53:31

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Larkshall

Two years ago (August) I made two batches of greengage jam. One batch needed cooking slightly more and started mould after being opened for a month. The other batch was fully cooked and has kept for over two years. Some was in sealed jars and some in unsealed jars. I have just opened an unsealed jar and the jam is perfect (the last jar we used was a sealed jar and used up last week, it had been opened for four months).

I was always told that you must use cane sugar for jam making (I used Fair Trade cane sugar). Equal quantities, by weight, of fruit and sugar, nothing else. Cook until a trial spoonful skins over quickly and the fill the jars.
Organiser, Mid Anglia Computer Users (Est. 1988)
Member of the Cambridge Cyclists Touring Club

Larkshall

Organiser, Mid Anglia Computer Users (Est. 1988)
Member of the Cambridge Cyclists Touring Club

valmarg

Apparently the WI says there is no difference in jam making between cane sugar and beet sugar.

Personally, I prefer cane sugar, and that is what I shall continue to use.

valmarg

Larkshall

Quote from: valmarg on November 02, 2009, 22:17:06
Apparently the WI says there is no difference in jam making between cane sugar and beet sugar.

Ah, there's the rub. The WI is a rural organisation. Farmers wives have a lot of say.

In the words of Mandy Rice-Davis "They would say that, wouldn't they?".
Organiser, Mid Anglia Computer Users (Est. 1988)
Member of the Cambridge Cyclists Touring Club

PurpleHeather

I wonder how they made jam before they invented sugar?

Larkshall

It's simple, they didn't have any. If wanted any sweetening they used honey.
Organiser, Mid Anglia Computer Users (Est. 1988)
Member of the Cambridge Cyclists Touring Club

valmarg

[[/quote]

Ah, there's the rub. The WI is a rural organisation. Farmers wives have a lot of say.
In the words of Mandy Rice-Davis "They would say that, wouldn't they?".
[/quote]

I was reporting a survey that the WI had carried out.  It dates back to when Jimmy Young had Tony diAngeli on his programme on a Thursday, so that goes back quite a few years,

The WI had carried out a survey which concluded that for jam making it didn't matter whether you used cane or beet sugar, what you ended up with was jam.

As I stated, my preference has always been for the natural product, ie cane sugar.  When making jam, that is what I always use.

The Women's Wag (as they are affectionately known) have been making jam for years.  (Jam and Jerusalem ;D)

I don't think the WI is purely a rural pursuit, I think there are branches in most towns and cities.

Of the farming commmunities,I think the sugar beet growers are in the minority, so I can't think that the 'farmers' wives woulds have much influence. ;D ;D

valmarg


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