03-07-2012, 06:17 PM | #1 |
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Using digital thermometer for jam
Do you think it would be ok to use it for jam making? Or would it damage it? I have one with the long wire probe, and wondered if the jam would be too hot for it. What do you all think?
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03-07-2012, 06:35 PM | #2 |
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Pretty sure it would melt.
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03-07-2012, 06:40 PM | #3 |
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I think it might melt too, and you'd probably never be able to clean it off afterwards either! I use a copper thermometer when I make jam
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03-07-2012, 06:52 PM | #4 |
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I've only made jam once before and it didn't set very well because I didn't have a thermometer to test it. It was still lovely but tended to run off the bread. I have a lot of strawberries and raspberries from my allotment that we can't eat, there are so many, so I want to make jam. looks like I'll have to invest in a nice thermometer.
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05-07-2012, 10:39 PM | #5 |
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I have made Rhubarb, black current, damson and apple jelly
I don't use a thermometer. I boil it for about 10 mins depending on the jam. I keep a few saucers in the fridge then put a little jam on one and put it back into the fridge for a few mins then bring it out and tilt it to the side, if it wrinkles your jam is at setting point. The juice of a lemon can help increase the pectin levels for some jam so it sets easier. My favourite to make and eat is strawberry
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05-07-2012, 11:49 PM | #6 | |
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Quote:
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06-07-2012, 11:24 AM | #7 |
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That's exactly the method I used yesterday and made 4 jars of strawberry and 4 jars of Raspberry and strawberry. Absolutely delicious.
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07-07-2012, 12:08 PM | #8 |
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As long as it's rated for the temperatures suitable for making jam, it should be fine. I've noticed, though, that digital thermometers that can deal with sugar are quite expensive.
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07-07-2012, 01:28 PM | #9 |
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Mmmmm....sounds gorgeous!!
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