Help....My jam won't set

u751904

We'll I potted it up in jars. Will leave over night. I had some extra which went into bowl in the fridge so will soon know if it has enough pectin. My cooker is of the old really old type on account that I it is so big and has a hudge oven - not something that new ovens have.

I am perplexed about this when I have followed the recipe so carefully. If it doesn't work I am going to get some pectin and reboil the jam with additional pectin. I see no reason why I can't empty the jars reboil and re steralise the jars etc... ??

thanks for the help.

floyd

Yes you definitely can reboil it provided your jars are sterilised, let us know how you get on.

chocolate_buttons_2

Hope it works out ok! I was the only girl at school to make Plum Toffee, not Plum Jam as mine didn't set and the trio of cookery teachers couldn't agree what to do and made me do all their ideas... :eek:

diamond_sky

1 pint of water sounds far too much for me. I successfully made plum jam (without any added pectin) and for every 1lb of plums it was 3-5 tablespoons of water (depending on how ripe they were, mine were very, very unripe as I'd foraged them so used 5 tablespoons).

VJsmum

I think it might be the water too - i made some on friday (using Aldi super 6 plums) and didn't put any water in. HOwever, 4lbs is a lot of fruit and that would take a long time to reach the temperature - i did 1 1/2 lb and it took about 10 mins.

I guess at some point the water would evaporate????

diamond_sky

^ Yeah sounds about right....let us know if you manage to re-boil it ok!

u751904

diamond_sky wrote: »

1 pint of water sounds far too much for me. I successfully made plum jam (without any added pectin) and for every 1lb of plums it was 3-5 tablespoons of water (depending on how ripe they were, mine were very, very unripe as I'd foraged them so used 5 tablespoons).

wow that is totally different from the recipe. I have to admit If I were to guess I would have done what you have suggested. It really frustrates me when you get a recipe and think I am sure this isn't right you follow it and it turns not as expected. I think the jam has set but (think) but I was left with almost a quatre of pan of liquid... hmm.

brookend1

made a whole bunch of strawberry jam using pam corbin's recipe last night. Made it a few weeks ago and it set lovely. Saw a whole bunch of reduced strawberries and bought them for making jam. The jam won't set. The recipe uses jam sugar and lemon juice - tastes lovely by the way!
What do you think to reboiling it? Should I add certo?
Thanks

_gav_

I was always told to make Jam in small batches, less than 2lb at a go, otherwise getting it to the "Jam" stage is a nightmare! I've always stuck to that rule and never had a problem.

I would also tend to agree that 1pint of water is waaaaaay too much.

chinagirl

Attempting my home grown plum jam...having trouble getting it to set, so reboiled it and added more lemon juice. Did the plate wrinkle test, and there was a slight improvement, so leaving it to cool now and will decant into jars. Kind of hoping that storing in the fridge will make it appear more set anyway .