Arrgghh blackberry jam hasn't set...

MaryContrary · Wed Aug 15, 2007 9:27 pm

...any jam experts out there? I think it's cos I didn't get it to setting point for long enough; it's all in jars now, cooled down and very runny. Can you chuck everything back in the pan for more boiling, or would this just make it horrid?

red · Post: # 68785Post **red** » Wed Aug 15, 2007 10:52 pm

yes - tip it back into the pan and boil some more.

then put some saucers in teh freezer to test on.

and you can tell by drippping the liquid from a wooden spoon.. at first it just pours off.. but as you get close to setting point it should sort go that hte drops roll together and then take a tad longer to drop.. or even hang there..

when that happens.. test a blob on your chilled saucer.. blow on it to cool it then shove with a finger... should wrinkle
try not to overcook it tho.. unset yummy jam is better than burnt jam,,,

blathanna · Wed Aug 15, 2007 10:56 pm

If you put the right ammount of sugar in it then it was probably was'nt boiled enough. The same thing happened to me last year. I put it into the jars and it was still runny, so the next day i put it all into the pot and boiled it up again, and, perfect jam.
Good luck.

MaryContrary · Thu Aug 16, 2007 8:36 am

Thanks guys, will keep you posted on the great jam dilema...

baldowrie · Post: # 68803Post **baldowrie** » Thu Aug 16, 2007 8:47 am

if it still doesn't set on the second boiling, call it fruit compote and sing your success at doing this

Millymollymandy · Thu Aug 16, 2007 9:18 am

You'll have to make lots of rice pudding but it'll be delicious!

QuakerBear · Thu Aug 16, 2007 10:10 am

Sounds like you've made conserve. Just as nice though so don't worry.

ina · Post: # 68819Post **ina** » Thu Aug 16, 2007 10:29 am

If you don't want to keep boiling forever, use pectin next time. I wouldn't want to stand there for ages, stirring the pot; waste of time and energy. And I don't think it improves the flavour of the fruit, either, when it gets boiled to death.

red · Post: # 68848Post **red** » Thu Aug 16, 2007 4:34 pm

oh yes - and pectin is available at this time of year in shops etc - next to the sugar.

but if it fails to set - serve it on icecream!

MaryContrary · Thu Aug 16, 2007 9:52 pm

Phew panic over, boiled it all up again and now it's lovely jam. Thanks for all the advice!

farmerdrea · Fri Aug 17, 2007 7:17 am

In future, you can add some fresh apple peelings, which contain natural pectin, and that works really well.

Cheers
Andrea
NZ

Stonehead · Post: # 68917Post **Stonehead** » Fri Aug 17, 2007 1:50 pm

farmerdrea wrote:In future, you can add some fresh apple peelings, which contain natural pectin, and that works really well.

Cheers
Andrea
NZ

Crab apples are even better. I add one (cored and chopped) for each pound of fruit.

ina · Post: # 68947Post **ina** » Fri Aug 17, 2007 8:00 pm

I think unripe apples in general are supposed to be good, so ideal use for windfall.

And another use for thin jam - make milkshakes with it.

mrsflibble · Mon Aug 27, 2007 6:44 pm

stick it on muesili.

as for lack of pectin, does anybody here rate the artificial pectin you can buy in jars or would i be better off just using apples?

red · Post: # 69649Post **red** » Mon Aug 27, 2007 9:04 pm

i have used the dried pectin powder form silver spoon for making strawberry jam - and it works very well. the ingredients say 'apple pectin' so I am not overly worried about it. but there is no flavour so your strawberry jam only tastes of strawberry..