Luxor4u

I always made jam in uk with the traditional fruits and would love to do the same here. Has anyone got tried and tested suggestions? i know in uk strawberry jam is almost impossible to get to set, but gooseberry sets like concrete! so if anyone has any hints or tips re the fruits here please let me know.........if you are really unlucky i may give you a sample.........

Just add Pectin to the strawberry jam, then it will hold together. It used to work for me at least.

Blueberries and Raspberries, made great jam.

I wonder what fresh Karkaday would taste like if you made a jam out of it ?

Zeitgeist wrote:Just add Pectin to the strawberry jam, then it will hold together. It used to work for me at least.

Blueberries and Raspberries, made great jam.

I wonder what fresh Karkaday would taste like if you made a jam out of it ?

I would think it would make a pleasant jelly/conserve but not a jam!

It's OK Kevin, just dont add too much..

Gelatine would make it into a jelly though..


This isnt one of those "lost in translation" moments is it ? I know Americans call Jam "Jelly"

See Rowntrees for the Jelly, the stuff you eat with Ice cream... Sah ?

Ze Karkaday would taste like Karkaday only solid wouldnt it , unless of cousre you popped a nip of Voddy in it

We have a forum member who makes a wicked orange jam...marmalade in UK speak.
Fruits currently in season are plums and apricots so they would make excellent jam.

I love karakady Chris, I bet with enough sugar (and Vodka ) it may taste quite nice ?

Ribena was originally made from Karkaday, hence the Vitamin C claims they made.
now it's made with blackcurrant' s and doesnt have any where near as much Vitamin C as it used to... IF any at all..

MMM Apricots...

I though orange jam would be marmalade...??? Now I'm confused Barry.....

Mmmm home made Apricot jam can you smuggle me a jar barry when u come home

Zeitgeist wrote:It's OK Kevin, just dont add too much..

Gelatine would make it into a jelly though..


This isnt one of those "lost in translation" moments is it ? I know Americans call Jam "Jelly"

See Rowntrees for the Jelly, the stuff you eat with Ice cream... Sah ?

Being British in origin, jam is jam, jelly is jelly (with or with out the vodka!) and conserve is a jam that has been strained through muslin to remove the solids of the fruit.

Yellow dates make a good jam and they are in season now and in a little while figs will be too. A good squeeze of fresh lime juice will help the pectin level of jam, add 5 mins before the end of cooking. Anyone tried carrot jam? really nice, or onion jam, I prefer it made with red onions, fantastic with cheese!

- Jam with red peppers and onions is delicious with cheese as well...

Just to confuse you more my Grandma used to make gorgeous bramble (blackberry) jelly but it was only jam with all the pips strained out. In fact she also did the same with raspberries and blackcurrants. My Mum inherited her jam kettle (a large saucepan). I hope she's still got it and maybe one day I too will take on the family jam making tradition. Yeah I remember my Mum struggling to get strawberry jam to set and adding lemon juice and /or pectin. Can you get pectin in Egypt? Do you need it for other fruit? I'm having lunch with a jam making friend later. Think I might just have to ask if she's made any yet this year and see if she gives me any!!! She usually does!!!!

BENNU wrote:- Jam with red peppers and onions is delicious with cheese as well...

- I was getting carried away with the idea of local buffallo cheese and Kevininabydos' onion jam.. (I'm hungry now), what I meant was red pepper/orange jam with cheese ...

Zeitgeist wrote:
This isnt one of those "lost in translation" moments is it ? I know Americans call Jam "Jelly"

See Rowntrees for the Jelly, the stuff you eat with Ice cream... Sah ?

Well there's jelly, then there's jam and then there is maralade in the US Z. Jelly is made from the juice of the fruit and is transparent and fairly firm. Jam is made with juice and pulp of fruit and is thicker but not as solid as jelly. Maralade is thicker and sticky like honey with pieces of fruit and/or rind in the mix (I've only seen citrus fruit maralade so don't know what else is available as I don't like it much. My inlaws lived in Florida and gave us tons of orange and cumquate maralade, which I gave away.)

My mother was mad about canning and jelly making. She made wonderful crabapple jelly (from native crabapples), blackberry, peach, fig and pear jams from trees and vines on our property. I remember having to pick those blackberries and watching for snakes. I used to do strawberry jam but I put away the canning supplies years ago.

I'm fond of lemon curd, which is imported from England.

BENNU wrote:- Jam with red peppers and onions is delicious with cheese as well...

Agreed. I love green pepper jelly and red pepper jelly (which has a little heat) with cheese and crackers. There is an old party recipe with cream cheese topped with green pepper jelly, topped with caviar which is really good.

- Well, my mother taught me that jam, at least translated to Danish, has whole berries in it, whereas marmelade doesn't. I always learned that cheese with jam - or marmelade - was a Danish perversion, even stinking mature Danish cheese with strawberry marmelade. The combination usually shocks foreigners. My father ate it, my son loves it, I don't miss it!

I thought marmelade was just for citrus fruit as well.
RR Chick if you like Lemon curd it is really easy to make although where I come from we call it 'Lemon Cheese' it has NO cheese in it. It's just lemon, eggs, and sugar heated up as far as I can remember. But it is delicious and so easy to make. Do you want a recipe?

Would it keep here Claire? If so Barry would like the recipe he likes it (I don't)

It would keep for ages in the fridge, I keep all the jams in the fridge as I find they are less runny than when kept in the cupboard.

Claire wrote:I thought marmelade was just for citrus fruit as well.
RR Chick if you like Lemon curd it is really easy to make although where I come from we call it 'Lemon Cheese' it has NO cheese in it. It's just lemon, eggs, and sugar heated up as far as I can remember. But it is delicious and so easy to make. Do you want a recipe?

You Bet!