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Posted by Elly on September 18, 2007, 10:32 am
Hi everyone, hope you don't mind me asking on here but I don't know
who else to ask.
I've just made 6 jars of strawberry jam for the first time. However,
it is a tad runny. I realize the fruit was a bit ripe but it was on
offer and I thought the lemon would have sorted that out. I boiled it
until it reached the 'jam' setting on the thermometer too. I know I
should have tried a tester to see if it had set but was impatient to
pile it into the jars. Now I'm paying the price.
What I'd like to know is how can I recover it? Could I pile it all
back into the preserving pan and boil it up again? and/or should I get
some more pectin from somewhere? With hindsight I would have got some
preserving sugar to use.
Hope someone can help. Thanks (think I'll stick to bought jam in
future.)
Elly
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Posted by Mary on September 18, 2007, 11:01 am
I would let the jam sit for at least a couple of weeks to see whether
it sets up. Some take much longer than others to set up. If it
doesn't set up within a month, use it as syrup, and it will be
delicious!
For future jam-making, I suggest you purchase commercially-made pectin
either in liquid or powdered form and follow the recipes included with
the pectin. Watch the dates on the pectin to be sure it's within the
"best by" dates.
There are indeed recipes for jam, etc., without commercially-made
pectin, and methods to rescue runny jams and jellies. However, I
don't think they're worth the bother and frustration, and I happen to
be a very patient, old-fashioned person who makes lots of jams and
jellies every year.
By the way, if you can get fresh plums, make plum jam --- it is
awesome!
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Posted by Bonnie Patterson on September 18, 2007, 1:21 pm
It would be yummy on vanilla ice cream/frozen yogurt!
You can also re-cook it, add pectin, etc.
Bonnie, in Middletown, VA
wrote:
show/hide quoted text
>I would let the jam sit for at least a couple of weeks to see whether
>it sets up. Some take much longer than others to set up. If it
>doesn't set up within a month, use it as syrup, and it will be
>delicious!
>For future jam-making, I suggest you purchase commercially-made pectin
>either in liquid or powdered form and follow the recipes included with
>the pectin. Watch the dates on the pectin to be sure it's within the
>"best by" dates.
>There are indeed recipes for jam, etc., without commercially-made
>pectin, and methods to rescue runny jams and jellies. However, I
>don't think they're worth the bother and frustration, and I happen to
>be a very patient, old-fashioned person who makes lots of jams and
>jellies every year.
>By the way, if you can get fresh plums, make plum jam --- it is
>awesome!
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Posted by Taria on September 18, 2007, 2:47 pm
I usually use the package pectin too MAry. It is always a sure thing.
DH and DD really like plum jam and the plum tree here is usually pretty
cooperative. It isn't my first choice but I'll eat the stuff. Give
me boysenberries or apricots and I am in hog heaven.
Taria
Mary wrote:
show/hide quoted text
> I would let the jam sit for at least a couple of weeks to see whether
> it sets up. Some take much longer than others to set up. If it
> doesn't set up within a month, use it as syrup, and it will be
> delicious!
>
> For future jam-making, I suggest you purchase commercially-made pectin
> either in liquid or powdered form and follow the recipes included with
> the pectin. Watch the dates on the pectin to be sure it's within the
> "best by" dates.
>
> There are indeed recipes for jam, etc., without commercially-made
> pectin, and methods to rescue runny jams and jellies. However, I
> don't think they're worth the bother and frustration, and I happen to
> be a very patient, old-fashioned person who makes lots of jams and
> jellies every year.
>
> By the way, if you can get fresh plums, make plum jam --- it is
> awesome!
>
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Posted by Elly on September 18, 2007, 5:03 pm
Thank you all for your advice especially yours Mary. I tried some
of it on Oatabix for supper.. it was good. The plum jam sounds
interesting. I'll watch for when the plums come into the shops and
have a go. Also, I'll get the preserving sugar as I think that has
pectin in it.
I have made a five fruit marmalade (orange, grapefruit, pear, apple
and lemon) before and used that sugar and it came out perfect. But
this is my first jam attempt.
My favourite jam is strawberry but it's closely followed by apricot.
I eat in the afternoon on toast if there's no chocolate biscuits to
have with my tea, but it's marmalade that goes on my toast at
breakfast.
Cheers Elly
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>it sets up. Some take much longer than others to set up. If it
>doesn't set up within a month, use it as syrup, and it will be
>delicious!
>For future jam-making, I suggest you purchase commercially-made pectin
>either in liquid or powdered form and follow the recipes included with
>the pectin. Watch the dates on the pectin to be sure it's within the
>"best by" dates.
>There are indeed recipes for jam, etc., without commercially-made
>pectin, and methods to rescue runny jams and jellies. However, I
>don't think they're worth the bother and frustration, and I happen to
>be a very patient, old-fashioned person who makes lots of jams and
>jellies every year.
>By the way, if you can get fresh plums, make plum jam --- it is
>awesome!