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Quote from: mc55 on August 10, 2006, 22:07:45
any ideas what I can use for storage jars, I've only got two glass jars

I ask my friends to save old jam jars for me, makes a good excuse for frequent visits ;)

Or you can just make enough for your jars... then simmer the rest of the fruit and freeze - then defrost and make some more when you have more jars... thats what ive done with my strawbs... still waiting for some more jars to make more LOL.

Quote from: OliveOil on August 09, 2006, 11:21:25
...i made some cherry jam and it just didnt seem to set so i kept cooking it.  Now its in the jar it seems well and truly over cooked and is horrible!  I do the saucer test but it never seems set!

Cherry is an absolute b***gger to set like normal jam.  ;D
Best thing I find is to cook the fruit very gently in the microwave on about mid power in a bowl until its soft and juices are running (add no water).
Then put in a pan and simmer VERY slowly to thicken the volume down by about a third to a half. Then weigh it and add equal weight of sugar, stir it in well to dissolve and then make your jam, but don't expect to set in a jelly-like fashion, but at least it will taste and look good.

made Tulippa's Blackberry and Apple jam last night and its absolutely fantastic.  Smells and tastes divine. 

Realised I may have gone overboard on blackberry picking - used 2lb and look to have another 8lb of fruit left ... off to search t'internet

4 lb will make a gallon of wine ...