Jam making

[Joe Griffin]

Made our first jam on the Aga today.

Strawberries and Gooseberries were picked fresh from the garden and we used the Mrs Beeton recipe.

1.5 lb gooseberries in 1/4 pint water - brought to boil on simmering plate then 30 minutes in the simmering oven (covered).
Back onto the simmering plate for 5 minutes to break the fruit up.
Added the (also 1.5 lb) strawberries and cooked in the simmering oven for another 10 mins.
Then onto the simmering plate; added the sugar in 3 off 1lb lots, letting each lot disolve fully before adding the next.

The tricky bit was getting it to reduct to set. We held it open on the simmering plate for about 30 minutes, before we gave up and put it into the simmering oven for 15 minutes, then checked for setting. It took 3 15 minute sessions before we got it to a seting state.

Obviously we don't want to have the top plate open for ages, so I wondered if anyone here who makes jam would be so kind as to pass on their tips for reducing.

Thanks,

[sarahw]

Bring it to the boil on the floor of the roasting oven, saves opening the lids and keeps the heat going.