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Help....My jam won't set

I had a very large glut of strawberries after massively over catering last weekend, so decided to make jam with them.
However, as am trying to be careful with what I eat, I hunted out a diabetic strawberry jam recipe off Google (see below)
I followed the recipe carefully and made the jam. Left it overnight and it didn't set.
Went out today and bought more gelatin, added a pack of gelation to every pint of jam. Made it early this afternnoon......just checked half an hour ago, and it still isn't set. What can I do???
Haven't frozen it yet...do you think that will make any difference?


Diabetic strawberry jam


4 cup Strawberries, halved
½ cup Concentrated white grape juice (simmered down from 1-1/2 cups)
2 ½ tablespoon Lemon juice
¼ teaspoon Grated lemon rind
1 ½ tablespoon Unflavored gelatin (1-1/2 envelops)
Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids. coool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for sotrage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months
When life throws you lemons...put them in a gin and tonic !!
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Comments

  • Nile
    Nile Posts: 14,930
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    Hello betterbargains4u

    I think the cooking experts in the 'Old Style' board will help you, so I'll move your thread across.

    Hi, Martin’s asked me to post this in these circumstances: I’ve asked Board Guides to move threads if they’ll receive a better response elsewhere(please see this rule) so this post/thread has been moved to another board, where it should get more replies. If you have any questions about this policy please email abuse@moneysavingexpert.com.

    Regards

    Nile
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  • thriftlady_2
    thriftlady_2 Posts: 9,128
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    Hi there,
    Strawberries are famous for having very little pectin and therefore not setting well unless you add it.

    I'm not familiar with diabetic jams so m not sure what the consistency should but if you've followed the recipe then you've probably got what you're supposed to get -thing is it won't be exactly like real jam. It sounds more like strawberry jelly.

    I think you must resign yourself to the fact that if you want to make jam, you'll need lots of sugar -it'll keep for ages too without need for a freezer ;)
  • torbrex
    torbrex Posts: 71,340
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    I dont know how it will fit with the diabetic recipe but my mother used to use strawberry flavoured Gelatine (jelly) cubes in her jam when it would not set.

    Speaking for myself, I just add more sugar or lemon juice or I boil the jam for a little while longer.
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,288
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    I agree with thriftlady - strawberry jam is notorious for being difficult to set.

    My worry would be that adding more and more gelatine will affecr the flavour and *mouth feel* of the jam. If it were me, I'd cut my losses. Have a taste, if it's OK, get it into the freezer, then keep what you're using in the fridge - have it on toast and it may well be thick enough.

    If it's too runny for toast, have it on Brymoor diabetic vanilla ice cream - enjoy!

    HTH, Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • squeaky
    squeaky Posts: 14,129
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    Yep :)

    You can sometimes find pectin available to add to fruits like strawberries - otherwise you can do things like chop up a whole apple, put it in a muslin bag and boil it up in your strawberry mix to get the pectin level up. Then just lift it out.

    If it still won't set... just use it on ice cream or other deserts as a strawberry sauce. It works a treat when poured over a basic sponge pudding, for example...

    .. I bet you can't guess how I found that out! :)
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  • Many thanks to you all.
    The ...jam!!! is very runny and doesn't appear to have changed consistency at all, since I made it.
    I am not a diabetic, but wanted to make something with less sugar in it, as I am very conscious of the amount of sweet things I eat.
    I will try to add a strawberry jelly cube to each jar and then give up, if that doesn't work.
    Unless anyone has any more suggestions??
    When life throws you lemons...put them in a gin and tonic !!
  • Gingernutmeg
    Gingernutmeg Posts: 3,454
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    You can buy bottles of pectin from supermarkets and chemists, although you may have to hunt around for it - I think it's called Certo? I'm also wondering whether the jam may have been too hot when you added the gelatine? I've had a couple of occasions when I've let mine get too hot and the things I've added it to have never really set quite right. You could maybe try adding some more to the cooled jam, by melting it gently first them stirring it in. Although I'm wondering if it's meant to be *that* thick anyway? Gelatine (in my experience) doesn't really like to be frozen ...
  • bunty109
    bunty109 Posts: 1,265
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    You can get Certo from Sainsburys in the sugar aisle.

    Lemon juice will also help but as you haven't sugar in there as such I am not sure how that affects the lemon juice.
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  • Gironde_Gal
    Gironde_Gal Posts: 27
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    I love to make jams and chutneys from the glut of produce in my garden. However in the last couple of years I have failed to get any of my jam to set, so I am very nervous of making any more as the fruit will be spoiled. OH doesn't mind as he would prefer to make wine with it:rotfl:

    I usually follow recipes in Marguerite Patten's 'jams, preserves and chutneys' book, which has an excellent selection, but she is rather vague on cooking times and setting points.

    Any pointers appreciated!
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,288
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    I love to make jams and chutneys from the glut of produce in my garden. However in the last couple of years I have failed to get any of my jam to set, so I am very nervous of making any more as the fruit will be spoiled. OH doesn't mind as he would prefer to make wine with it:rotfl:

    I usually follow recipes in Marguerite Patten's 'jams, preserves and chutneys' book, which has an excellent selection, but she is rather vague on cooking times and setting points.

    Any pointers appreciated!

    Hello, there - I love the Gironde :j but I did get burnt the only time in my adult life at the Cote Sauvage :o

    Are you testing for set, and if so, how :confused:

    You may find your answer in The Complete Jam Collection.

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
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