jam/jelly making crisis

gardenjenny

Wondered if an experienced hand could help. Made jelly-bag preserve using plums hawberries and apples - no pectin/lemon juice as i'd had success with this combination before. (this is my third stab at jam making) The jelly coated the spoon and the pan was covered in a set jelly film afterwards, but my filled jars are still runny (like syrup) 24 hours on. I think my problem was using too much water - shame as it tastes devine! Will it firm up in time (how much though?) can you add anything to the jars or do I have to reboil and how much of what should I add??
Please help!

Penelope_Penguin

gardenjenny wrote: »

Wondered if an experienced hand could help. Made jelly-bag preserve using plums hawberries and apples - no pectin/lemon juice as i'd had success with this combination before. (this is my third stab at jam making) The jelly coated the spoon and the pan was covered in a set jelly film afterwards, but my filled jars are still runny (like syrup) 24 hours on. I think my problem was using too much water - shame as it tastes devine! Will it firm up in time (how much though?) can you add anything to the jars or do I have to reboil and how much of what should I add??
Please help!

After 24 hours, it won;t set any further I'd reboil to a set (I put a spoonful on a cold saucer, cool in the fridge, and push with my finger. If it wrinkles, it's set).

What recipe did you use?

gardenjenny

Thanks will try.

Wrote down the recipe from some website, forget which one. Its two parts plums to one part hawberries to one part apples, just cover with water (i think i put too much in this time though) and simmer till mushy. Strain through jelly bag overnight and add 1lb sugar to each 1 pint of juice. I got a good rolling boil on for 11 minutes then i thought a got a set on a cold plate, but obviously ive misjudged. i didnt want it too firm, these fruits with the peel and pips have so much pectin that my other two efforts have been a bit too solid....