Help needed fast!!

twink

glad to read about jam sugar i was going to buy it tomorrow, thanks all

thriftlady_2

Just to clarify - jam sugar is not the same as preserving sugar.

Jam sugar has pectin added and preserving sugar is sugar with large crystals which dissolve more slowly.

Queenie

twink wrote:

right then queenie will buy ordinary sugar tomorrow, will it have to be fresh lemon or can i use the bottled?

I usually have lemons in the fruit dish (I enjoy a slice in hot water to detox first thing in the morning ) so that is what I would recommend, however, to be frank, haven't tried the bottled, so that might be ok too.

twink

shouldnt have read the post properly so silver spoon was okay, but i think i will go with queenie and go back to ordinary sugar again with lemon juice, much cheaper

Noozan

Thanks to everyone for the replies. I ended up bottling it up as it was and will use it as sauce for ice creams and puddings. It still tastes yummy!

I still have a huge trug full of raspberries so I'm going to try again tomorrow and use equal quantities of fruit and sugar.

Flourgirl - yes, it was T&L sugar. I might just use ordinary sugar tomorrow and maybe cook it a bit longer to see it that helps.

janeawej

definately use the same weight in fruit and sugar, silver spoon is beat sugar grown in uk so preferable to use I use granulated its not worth buying more expensive castor sugar, a squeeze of lemon juice adds more pectin so will help it set or get some Certo from the shop(next to the sugar in Tesco) this is commercial pectin, you can make your own by boilinng up apples have got the recipe somewhere if you want it, if a batch fails 2 set un-pot it and reboil. a sugar thermometer is usefull as it will yell you exactly when setting point is reached, mine has saved me hours of re-boiling esp with strawberries!

Good luck it will taste FAB and be worth all the effort!

Jane

newleaf

I use ordinary granulated sugar in mine, no pectin necessary. Warm the raspberries and sugar slowly to let the juice out and dissolve the sugar, then a rapid boil until setting point is reached. It has never failed. Equal quantities fruit to sugar.

cookiesncream

Does anyone's re-boiled jam go stringy? The few times I've not had jam/jellies set, I've always re-boiled them and it always goes stringy!! I gave up making them about a year ago because if it.