puddleduck Posted June 22, 2009 Share Posted June 22, 2009 is there anything I can do to rescue it? it was my first attempt today and I was completely unprepared as it was a spur of the moment idea! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted June 22, 2009 Share Posted June 22, 2009 Yep, boil it again. I had a disaster like that last year, so I just bunged it back in the pan, reboiled it for longer this time (& used a jam thmom), resterelized the jars & it was fine Quote Link to comment Share on other sites More sharing options...
Guest Posted June 22, 2009 Share Posted June 22, 2009 are you sure it hasn't set? Is it still hot? Until it cools down completely it can still be quite loose. How did you make it and what sugar did you use? What fruit did you use? Quote Link to comment Share on other sites More sharing options...
puddleduck Posted June 23, 2009 Author Share Posted June 23, 2009 are you sure it hasn't set? Is it still hot? Until it cools down completely it can still be quite loose. How did you make it and what sugar did you use? What fruit did you use? no it didn't set, 1st attempt was a jimmy doherty recipe for strawberry jam (I picked them from my dads allotment whilst he is away and therefore far too many!) 2nd attempt is a lot better as I used jam sugar and the recipe off the packet! although all the strawberries are floating on top! Quote Link to comment Share on other sites More sharing options...
Aga n Chickens Posted June 23, 2009 Share Posted June 23, 2009 Hello puddleduck. I used to have that problem with marmalade when all the peel used to float to the top The first person to spoon it onto their toast got all the peel and the rest of the jar was just orange jelly I've found that if you see the fruit floating in the pan and you know that the setting point has been reached, take the pan off the heat and wait until it goes a bit gloopy. The mix will still be hot enough to seal in sterile jars, but it helps to suspend the fruit in the mix better. Christine Quote Link to comment Share on other sites More sharing options...
chickencam Posted June 23, 2009 Share Posted June 23, 2009 Jam will keep even with a very soft set if it goes into hot sterile jars and is sealed immediately. I always use jam sugar for strawberry jam and boil it for about 5-7 minutes. I usually roughly mash the fruit with a potato masher when i put it into the pan leaving a few whole fruits. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted June 23, 2009 Share Posted June 23, 2009 Strawberries are so low in pectin, it can be tricky to get a set. The jam sugar works great though. As well as letting the jam cool a bit before putting it in jars, my OH, half fills each jar and lets that set a bit before pouring in the rest (so you at least get two layers of fruit!). Quote Link to comment Share on other sites More sharing options...
Couperwife Posted June 26, 2009 Share Posted June 26, 2009 I added some lemon juice to help set some jam , I may have put too mcuh in - it was very solid cathy x Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted June 27, 2009 Share Posted June 27, 2009 OH did that last year with his blackcurrants - one lump or two with your toast? Quote Link to comment Share on other sites More sharing options...
