Help....My jam won't set

sm1971

I have invested in a jam thermometer this year as I am clearly too impatient with jam as it never sets first time so I have to re-boil it. However, even when the jam reaches the correct temperature on the thermometer, it doesn't always set! Aargh!

I try the wrinkle test, but it never seems to work! How do I know when the jam is ready?!?

Also, I've tried to reboil the runny jam with pectin added, but it didn't make any difference - any fool-proof ways of thickening jam that's too runny?

Help me please!

culpepper

Take the jam off the heat once it reaches the correct temperature and then do the wrinkle test aswell.
You need to have a cold saucer for it to really work properly.
If the jam doesnt wrinkle up after a moment or two of waiting, stick the pan back on for another 5 minutes and then retest.
Repeat till you see it wrinkle up when you test it.

sm1971

Thanks Culpepper

coldstreamalways

Wrinkle test definitely. OH says I have a "culinary impairment" ie am rubbish at cooking but my jam is ace, after he smashed my sugar thermometer with a rolling pin, I resorted to the wrinkle test and found it is easier and cleaner!!!

sm1971

Just reboiled some - fingers crossed as I followed your advice - can't wait til it cools enought to see if it's set properly (I'm having a hissy fit if it isn't!)

coldstreamalways

It always takes at least 10% longer than I think it should to boil so don't be impatient lady!! I also quite like scooping the unwrinkled jam up and tasting it, just for quality assurance you understand!!!

Edited to add, I put a side plate in the fridge for about half an hour and then drop half a teaspoon of jam on there, tip the plate up to let it run down a bit and then push it back up with the spoon.

sm1971

Thank you both - it worked!! I now have set jam! Hooray!

zippychick

Hi Sm

now your jam is ok, i have merged this with a previous thread about unset j am. I am making jam tomorrow for the first time, wish me luck!

thanks
Zip

DogsBody

Blackcurrants or redcurrants, that's my answer:)
Our lad made some strawberry jam with no additives and had to boil it for 45 minutes to get even to 'pouring jam' consistency I made some with about 10% of the strawbs replaced with redcurrants, and bingo, set after about 12 minutes - I prefer to stick to 45% sugar or lower if I can get away with it, so the low pectin fruits really need the help!

Nargleblast

My microwaved strawberry jam (made with 50-50 fruit to sugar plus lemon juice) was done a bit too long so you need a knife and fork to eat it....wonder if I could try and melt it a bit to make it more spreadable? Tastes all right, just a bit on the stiff side!