Solid Jam?

DebtFree2012

What have I done wrong - I made some jam exactly as recipe stated and this morning when I went to use some (made last night) it was rock hard!!!

What did I do wrong and can it be salvaged? All advice welcome (except give up!)

krustylouise

I did the same thing with some foraged blackberries and my neighbour told me I had over cooked it? Perhaps you could put it back in the pan with more water and simmer it down?

DebtFree2012

Thanks for this - mine were foraged blackberries too. I don't think I could get it out of the jar easily now I think about it lol. Maybe I could warm the jar before hand....

Mojisola

DebtFree2012 wrote: »

What have I done wrong - I made some jam exactly as recipe stated and this morning when I went to use some (made last night) it was rock hard!!!

What did I do wrong and can it be salvaged? All advice welcome (except give up!)

Did you test the setting point or just cook for X minutes?

You can't uncook set jam but you can use it - thin slices on bread rather than spreading it, jam tarts, fruit pies, meat glazes, etc.

DebtFree2012

I tested the setting point on the cold plate method but it did go very hard them now I come to think about it so maybe it was overcooked then. My first attempt

I might buy a thermometre.

DebtFree2012

PS thanks for the use ideas - I don't want to bin it.

trailingspouse

A couple of tablespoons melted down with a couple of tablespoons of red wine makes a VERY nice sauce for ice cream.

DebtFree2012

Thank you for that

Mojisola

DebtFree2012 wrote: »

I tested the setting point on the cold plate method but it did go very hard them now I come to think about it so maybe it was overcooked then. My first attempt

I might buy a thermometre.

The cold plate method has worked for generations - it's worth starting to test before the recipes say because every situation is different. Your pan and your stove aren't going to be exactly the same as the ones used when the recipe was worked out and the water levels in the fruit will vary from batch to batch.

Remember to take the jam off the heat while you are testing a sample or the jam can overcook while you're waiting to see whether the sample is ready.

DebtFree2012

So is the concencus that it's overcooked which makes it solid? Thanks for your replies. I'll stick with cold plate for now then and try again.

Mojisola

DebtFree2012 wrote: »

So is the concencus that it's overcooked which makes it solid? Thanks for your replies. I'll stick with cold plate for now then and try again.

The jam will be fine as far as flavour goes - it's just the consistency that makes it difficult to spread.

Search the web for overcooked jam and you'll find plenty of ideas for using it.