Cinnamon Posted September 3, 2008 Share Posted September 3, 2008 I made Hedgerow Jelly today & despite boiling it for ages & ages,twice as long as the recipe says,I couldn't get the thermometer up to read setting point. I didn't have a cold dish to wrinkle test it, so in fear of it all boiling away to nothing I have jarred it up Its cooler now,but still as runny as anything. If its still like that by tomorrow morning,is it worth me decanting it back into the saucepan for another boil do you think? I do hope it sets - it tastes wonderful! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 3, 2008 Share Posted September 3, 2008 I had that once Sarah. Did you use Jam Sugar? Bung it all back in the pan tomorrow, add the juice and rind of 2 lemons (for the pectin) and re boil it until it's set. You will need to boil it very vigourously. You may have put a lot of water in when you originally boiled the fruit - a large proportion of that needs to boil away for it to set. Rhubarb & ginger jam is a nigthmare to get to set Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 3, 2008 Author Share Posted September 3, 2008 No, the recipe didn't call for jam sugar as the crab apples are high in pectin (apparantly), so just normal granulated. Will see how it looks in the morning. There was a little splash at the bottom of the jam pan left over, & that HAS set, so maybe if I cross my fingers it will set over night Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 3, 2008 Share Posted September 3, 2008 Ahhh, I didn't realise that it had crabbies in it too. Should have set by now though Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted September 3, 2008 Share Posted September 3, 2008 I had straberry jam that wouldn't set and so even though I had jarred it and it was cold, I poured it out the next day, bunged in a whole, unpeeled, apple cut in half, seeds n'all and re boiled it. Tood about 3/4 of an hour but it worked. I don't use a thermometer or a "cold" dish, just a saucer or a wooden spoon. With jellies, put a clean wooden spoon into the boiling mixture, hold it flat so the jam on it cools then tip it sidewards, if it drips off it's not ready, if it falls and splats like a curtain (you'll get it when you see it do it!) then it's ready. Good luck Mrs B Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 4, 2008 Author Share Posted September 4, 2008 I decided to reboil it last night - boiled it hard for about 10 mins & its now set up beautifully Got 2 jars less than before mind,but the flavour is more concentrated this time. Its the HFW recipe,& I must say that of all the jams & jellies I have ever made it is easliy the most delicious one Quote Link to comment Share on other sites More sharing options...
