jam - stupid question alert

[Rosendula]

*gulp* Right, here goes.

I have never been successful at making jam; it's always stayed runny. So this time I decided to use liquid pectin (never used bought pectin before). Well I certainly got it hot enough and boiled it long enough. I put in a full bottle of pectin. But I don't think it's going to set. In fact, it looks like it's getting runnier the cooler it gets.

I've done a bit of reading around the internet and ... wait for it..... in books!!! and I think it's down to me using ordinary sugar. Rather than wasting it, I'm considering cheating and adding some gelatine. Even if it only ends up like a syrup, at least I'll be able to use it on puddings and in yoghurt.

But at what point do I know for certain it's not going to set? Do I have to wait until it's really cold? Or should I have my answer now as it's luke warm?

Oh, and just to add a rant, I'm fed up of reading in so many places that jam-making is easy! It's not

In case it's relevant, it's fresh rhubarb and last year's blackcurrants that I thawed out overnight.

[Loobyloo]

When I made my first ever batch of jam (bramble jelly, hmmmm) I used jam sugar which has the pectin already in I also used crab apples in the jam itself as they have naturally occurring pectin and it worked first time. (not to rub it in, sorry )

However my next jam (apple and plum I think it was) didn't set as well as the first although I used the same kind of sugar.

I think either I just had beginners luck with the first batch or the secret ingredient was the crab apples.

hmmm: rereading that, its not a whole lot of help is it? Sorry

Will be interested to see what tips the other turn up!

[red]

I al;ways use ordinary sugar so I dont think its that

for setting there needs to be the correct amount of sugar, pectin and acid - and some things lend themselves to the right combination and some things dont

One thing I kept getting wrong over teh years was not getting to the right temperature. those jam thermometers can be totally rubbish. Eventually I got an electfic one and that made a lot of difference

Blackcurrents are very high in pectin, so try that or something with blackcurrants in it as a starter

strawberry jam is notoriously difficult to set - people 'cheat' by using lemon juice or homemade pectin make from apple peel.. the problem with those is it does change the flavour a little. I use silver spoon powedered pectin for strawberry jam and it works a treat.

Sometime... It just doesn't work - and I dunno why - I have lots of damson jelly that refused to set. But all is not lost.. its wonderful on pancakes, and we have made icecream with it too.

[Green Aura]

I think if you over boil it, it won't set just the same as not getting it hot enough.

I always use ordinary sugar - pectin from lemon juice.

The only time it didn't work was some grape jelly I made - as Red says it's fine over ice cream - and at about 4 years old it's now vintage grape "not" jelly!

[patR]

Just wizz it with a hand bleander and bung it in clean hot sterilised jars and it will keep for ages , use as syrup for pudding and ice cream, pancakes etc, watered down with hot vinegar and sugar as cough syrup, ooh flavouring for all sorts.. mine never sets firm and Ive tried all ways for years...

[Millymollymandy]

If you overboil jelly it goes rubbery! I use a jam thermometer because I never have much luck with the saucer test.

One thing I have found though is that if I make a large quantity I can't get the rolling boil that is necessary to get to the correct temperature and the only burner which is hot enough is the one closest to the wall so my big preserving pan won't fit right there! So I need to make smaller quantities in order to get to the right temp as quickly as possible.

I only ever use ordinary white sugar and lemon juice if necessary according to the fruit. But I've only made jam and jelly about 6 times now, of which 3 were perfect and the others between rubber, and so-so! My first ever attempt years ago at banana jam ended up as toffee brittle - which might have been OK to eat as a sweet but it was set solid in the jam jars!

[prison break fan]

I think it is to do with the sugar, some sugar is cane and some is beet, can't tell you which is which, but tate and lyle is okay!!. pbf.

[invisiblepiper]

I use ordinary sugar - but often add apple juice (from my own fresh apples) to awkward fuits such as strawbs and rhubarb. Blackcurrants should be good setters though - I don't know if frezing them may have had an effect?

[Thomzo]

I use ordinary sugar but then I usually make apple and something jam as I have so many apples. I have a jam thermometer now but usually forget to use it.

Most of my jam is OK, but you do need plenty of sugar. Probably as much as half and half, depending on the fruit used.

Overcooked jam will go rubbery. It can be saved by melting and adding some fruit juice but this changes the flavour and it might taste slightly burnt.

Zoe

[Ellendra]

I always used the powdered pectin, especially the no-sugar-needed kind so I could sweeten it to taste. Never had a batch that didn't set, although some did take a week or two before they finally set. Never even used a jam thermometer, is it the same as a candy thermometer?

[Annpan]

Never even used a jam thermometer, is it the same as a candy thermometer?

Yes, it will be.... I think mine is called a sugar thermometer.

[thesunflowergal]

I wrote a really long answer to try and help, but up laptop went all silly

Normal sugar is fine, and tate and lyle pectin (powdered) normally works fine. However you do not need pectin, you just need to boil it for longer!!

I made a batch of Strawberry jam, where the pectin did not work (it formed large, hard, extremely nasty tasting balls). Hubby just boiled the jam for longer. He had a saucer in the freezer, and every few mins he would test the jam. You get some of the jam on a spoon, put in on the cold saucer and put back in the freezer for a couple of mins. Move the jam around with your finger, and this then shows you if the jam is going to set or not (it speeds up the setting process). During this time the jam is kept at a rolling boil, and needs to be continually stired. It need to be stired in one direction only!! He is great at bailing me out, and is a dap hand at jam, bread, chutney etc as he was a rossette winning chef for 18 years. Got to love him!!

I am not going to bother with pectin in the future, and just use the above method.

Hope that helps!!

[Mr and Mrs luvpie]

I am not going to bother with pectin in the future, and just use the above method.

Hope that helps!!

Seeing as though my jam making has been very hit and miss I think I might use your method as well, so if you can let me know what weekend he is free, I'll make sure that I've got the fruit ready

We still have jam jars of chilli sauce(jam) ok it can't be spread in sarnies but it makes a killer baste for chicken!

Sarahx

[Millymollymandy]

Never even used a jam thermometer, is it the same as a candy thermometer?

Yes, it will be.... I think mine is called a sugar thermometer.

Yes, mine has setting point for jam then setting points for all sorts of candy (for making fudge or toffee etc and it tells you which temp you need for what kind of 'set' you want).

[Rosendula]

Thanks for your replies, everyone - very helpful. I'll read through them again before I try another batch in a couple of days. I have a load of redcurrants that need using up from the freezer, and the rhubarb is growing fast. Will definitely try adding cooking apples.