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HELP! Mint Jelly not setting! UPDATE - its worked!
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Psykicpup
Posts: 1,398 Forumite
The title says it all - its been bubbling gently for at least 1/2 hr but when I drop a little on to a cold plate it just remains liquidy!
If I dont stir a 'film' (like on custard or milk) forms & there are jelly like deposits around the side of the pan so something is happening
Please Please can someone help me urgently as this is my first try at jelly/jam making!
THANK YOU ! To everyone who helped or gave advice! - pics will follow later :beer:
If I dont stir a 'film' (like on custard or milk) forms & there are jelly like deposits around the side of the pan so something is happening
Please Please can someone help me urgently as this is my first try at jelly/jam making!
THANK YOU ! To everyone who helped or gave advice! - pics will follow later :beer:
I THINK is a whole sentence, not a replacement for I Know
Supermarket Rebel No 19:T
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The title says it all - its been bubbling gently for at least 1/2 hr but when I drop a little on to a cold plate it just remains liquidy!
If I dont stir a 'film' (like on custard or milk) forms & there are jelly like deposits around the side of the pan so something is happening
Please Please can someone help me urgently as this is my first try at jelly/jam making!
What recipe are you using?:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
Penelope_Penguin wrote: »What recipe are you using?
The one from here with 4lbs cooking/granny smiths - I used cookers
http://forums.moneysavingexpert.com/showpost.html?p=652180&postcount=2I THINK is a whole sentence, not a replacement for I KnowSupermarket Rebel No 19:T0 -
It sounds like it's getting there.....You really need a really fast boil for jams, etc, so it's not unusual to get a whole lot of froth on top which you then skim off afterwards before you bottle it. Is it apple & mint? Apples usually have sufficient pectin in them to get a set, tho' can add a bit of lemon juice too. All I can really think is that you may not be boiling it fast enough. Stirring doesn't help, unless you think it's catching on the bottom of the pan, as it lowers the temperature every time, meaning that the setting point takes longer to reach. Good luck with it, I love making jam and stuff....it gets quite addictive x2025's challenges: 1) To fill our 10 Savings Pots to their healthiest level ever
2) To read 100 books (29/100)
"Life can only be understood backwards but it must be lived forwards" (Soren Kirkegaard 1813-55)0 -
Ahhh I skimmed it as it came to the boil - like you do with meat lol - & its been on a gentle simmer - so I will add the frothy stuff back & then turn it up & leave alone for a bit - see what happens
I THINK is a whole sentence, not a replacement for I KnowSupermarket Rebel No 19:T0 -
Stirring doesn't help, unless you think it's catching on the bottom of the pan, as it lowers the temperature every time, meaning that the setting point takes longer to reach. Good luck with it, I love making jam and stuff....it gets quite addictive x
Sorry, but that's not correct - if the liquid is boiling, that's the hottest it will reach. Stirring jam doesn't stop it from boiling, so it's not lowering the temperature.
Stirring helps; if you don;t, the jam can "bump" and boil over, which can burn you if your hand is in the way :eek: It also allows any water to escape as steam, and in doing so, will raise the boiling temperature.:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
How long should I leave it before resorting to using gelatine
I'm trying not to panic but be realist too
I THINK is a whole sentence, not a replacement for I KnowSupermarket Rebel No 19:T0 -
We'll have to agree to disagree on that one, then, PP! I'm a '4th generation' keen jam maker who has been taught to boil it hard and not to stir (unless it looks to be catching on the bottom) We all make good jam though, as do you, I'm sure, so perhaps it just comes down to finding what works for you.2025's challenges: 1) To fill our 10 Savings Pots to their healthiest level ever
2) To read 100 books (29/100)
"Life can only be understood backwards but it must be lived forwards" (Soren Kirkegaard 1813-55)0 -
:T :j :grin ::kisses3: :dance::dance::dance::dance::dance::dance::dance::dance::dance::dance:
Well its cooling in the pots now! OHHHHHHHH I'm so excitedI THINK is a whole sentence, not a replacement for I KnowSupermarket Rebel No 19:T0 -
Just wanted to say thanks for the advice in this thread. My non-setting apple & blackberry jam has now had a vigorous boil and has set nicely.
Lizzyb:j"Life is not about waiting for the storm to pass...it's about learning how to dance in the rain." ~ Vivian Greene0
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