Rock hard 'jam'

[grahamhobbs]

My OH made some green tomato jam for the first time from an Italian recipe, but she thinks she over cooked it - it's gone rock hard. She asked what she can do with it. Not knowing anything about jam or jam making (don't like sugary things) I said well you could try warming it up in some more water - will this work?

[MKG]

Sounds like far too much pectin or far too little liquid. In either case, melting it in water and allowing it to reset (I would have thought) should do the trick. It's either that or highly-compacted chutney (oops - sorry - jam). Which do you prefer?

Mike

[Millymollymandy]

Let me know if this works! I have some rather overset damson jam, lots of it. It's not inedible but not great.

[boboff]

If it tastes "burnt" and hard I would bin it.

For most Jam mistakes I have found it always best to "rework" it. Use about 10% of your recipe as the unfortunate item ingredient. Takes a while but can add to recipes.

I made some Marmalade last year and it did not set, so I often use it in Jams and chutneys, it's just like adding some peel and sugar to the mix really.

Go for it anyway, what have you got to loose.

[wulf]

It wouldn't hurt to try softening a jar. I'm sure a hot water bath will loosen it enough to remove from the jar; what I don't know is whether it is possible to change the way it sets up. However, I know that boiled sweets (rock-hard sugar) end up going gooey if you let them melt rather than reverting to their original hardness so you are in with a chance.

I made some crab apple jelly recently which didn't quite go rock hard but was certainly not spreadable. I ended up softening it in hot water and using it on some roast pork (yum!) although my yield was only enough for a thin layer on the bottom of a ramekin and not a full jar's worth.

Wulf