Help....My jam won't set

I cooked mine ever-so-slightly too long, and it's, ahem, very well set :A


It was all completely intentional of course... :whistle:

Maybe you need to add some more pectin? Either by way of jam sugar (which is actually cheaper than granulated, per kg) or adding a fruit which is high in it.

I have always understood that if you miss the setting point on marmalade, yes, you've had it. But with jam, once you're there, you're there, and if you keep boiling, it keeps stiffening, until it won't come out of the jar (like the disastrous Dried Apricot Jam experiment).

If you're not happy using the cold-saucer test, you could buy a jam thermometer (mine was about a fiver in John Lewis), although I've never had good results with it.

If you're short on pectin, add apples to the jam, or lemon juice.

Margeurite Pattern is pretty reliable, which fruit were you trying use? From my own experience, damson jam sets very quickly (3 minutes), blackberry and gooseberry can take up to 15 minutes. Are you boiling for long enough, or panicking you'll miss setting point and stopping too soon.

I hope you manage to find an answer, home made jam is one of the great joys in life (the small Cupiers now refuse any other kind of damson jam. )

Gironde_Gal wrote: »

You must all think I'm nurotic - or a rubbish cook! Last year we had runny rhubarb jam, runny plum jam, runny fig jam, runny blackberry jam... then they don't keep and go mouldy.

Does it really set that quick? Sometimes I have it boiling 1/2 an hour and still no apparent set so I give up and put it in the jars.

Perhaps one of you would fancy a free holiday chez moi and I can have a master class

I had my jam on for ages!

It had at least an hour from starting till it was ready.

I'll book my ticket right now

The only strawberry jam that recently set was with fruit we picked at a PYO. They actually had a variety especially for making jam that has higher natural pectin levels. Worked a treat!!
Certo is also available at most Tescos (even in our local express) - sugar aisle again - never got on with it though. If it fails to set, it does make a perfect sauce.:T

My children actually want me to make some 'failed' raspberrry jam as last year I ran out of sugar and 2 x pots worth couldn't be made properly. :rotfl:

Stop boiling it and put some on plate . Leave it for half an hour and see if it sets. If not boil again.

After the opposite problem - jam like toffee - I invested £5.99 in a sugar thermometer - brilliant!