I need a jam mentor

PipneyJane

It seems that, no matter what I do, I can't get jam to set the first time around. :mad:

[ sigh ]

Last weekend, I made rosehip jelly. Used a ratio of 1lb of pectin-filled jam sugar to 1 pint of liquid. Stuck my jam-thermometer in the liquid and bought it up to temperature (I'll swear it was at temperature). Prior to it hitting temperature, the jam started to form solid drips on the back of the spoon. I thought "Great, that's setting", tried the jam on a plate wrinkle test (which failed) so waited until it hit temperature.

And I think that was my mistake. It didn't take long - maybe a minute or two - but I think the consistency changed at about the same point and it went more liquid. Now, I'm wondering if I over boiled it.

What I could really do with is a jam-making session or 3 with someone who's made a lot. Someone who could show me what set point looks like (instead of explanations in books). Someone who could hold my hand.

The jars are sealed and sterile but still quite liquid inside. I'm steeling myself to go back and re-try setting it with my trusty bottle of Certo.

Valli

before I ever HAD a jam thermometer I used to boil for 10 minutes (described as a 'rolling boil') before testing. Turn heat OFF while testing. Then if it passes you're done, if not relight and boil some more.

When testing have you CHILLED your plate/saucer in the fridge/freezer?

Blob a drop of jam on, push with the back of the nail; not only does it wrinkle but it should also cloud over - ie lose it's shiny, glossy appearance.

How are you getting your liquid from your rosehips? Boiling them first and then straining overnight through a muslin? Never done rosehip but I have done jams and jellies a plenty.

Butterfly_Brain

You can't beat Pam Corbin she explains everything in detail and I have both her preserve book and cake book.
Here are a couple of links and you will find more on the same site.
http://www.channel4.com/programmes/river-cottage-bites/4od#3213741
http://www.channel4.com/programmes/river-cottage-bites/4od#3213740

PipneyJane

Valli wrote: »

before I ever HAD a jam thermometer I used to boil for 10 minutes (described as a 'rolling boil') before testing. Turn heat OFF while testing. Then if it passes you're done, if not relight and boil some more.

When testing have you CHILLED your plate/saucer in the fridge/freezer?

Blob a drop of jam on, push with the back of the nail; not only does it wrinkle but it should also cloud over - ie lose it's shiny, glossy appearance.

How are you getting your liquid from your rosehips? Boiling them first and then straining overnight through a muslin? Never done rosehip but I have done jams and jellies a plenty.

Valli, thank you! That is exactly the sort of information I didn't know. It didn't boil for more than a minute or two. And, no, I didn't know about it going cloudy.

Yes. I cleaned them up a bit with a wash, then boiled the hips in the pressure cooker for about 3/4 hour, until they were soft and very squishy (at 13lb pressure). I think used a ratio of 1 pint of water to 1kg fruit (don't have my notes with me). Then hung it in a jelly bag to strain overnight. The jelly bag was heavy so I had to use pegs to get it to stay on the stand.