Quick help- overcooked jam

JoeyEmma

Help!

I think I've overcooked my blackberry jam. I wasn't getting a crinkle top so I reboiled it and tested it several times like Delia tells you to do. I've just done a test and its really firm, beyond crinkle and has a caramel taste to it!

What can I do!

dronid

Call it Blackberry caramel?:D I have to say I don't know any way or resusitating burnt jam. The only solution I can think is to taste it and if the caramel flavour isn't unpleasant then use it as it is. Probably better as a dessert topping than on toast though.

Sorry I can't be more helpful. If you've undercooked you can often cook more but overcooking is irreversible.:o

JoeyEmma

Thats what I thought- got other half's mother to check in her jam making book and she also concluded that I can't do anything to save it.
It isn't burnt though, so the caramel taste isn't that offensive. Its just going to set rock solid.

Such a waste of yummy blackberries!

badgermonkey

Use it to make jam tarts?

dronid

Oooh! Ooooh! Toppings for flapjacks - oats and blackcurrant!

How about caremalised apple and blackurrant crumble/pie/lattice/tart! The liquid from the apples should soften it up!:D

odds-n-sods

nope, you've burnt the sugar - the caramel taste IS a burnt sugar taste. You can't see the burnt colour as the blackberry is too dark purple. Not worth eating as well cause all the niutrients are cooked out.

If you use bottled pectin, this never happens. the jam is cooked at a boil for 2 minutes only, then taken off the heat and the pectin added, it can never overcook.

reallylost

help please.....
I made plum jam yesterday and all seemed well.:j
came to have some on my freshly baked raisin bread:D and it is solid!:eek:
what can I do ?
or do I have to throw it away and start again?
any suggestions please.

scrimpingbadger

Plum jam can, if not careful, turn into plaum flavoured rubber IMO. I have done this (more than once too) . You could try this little trick, I've done it and it was OK, gouge as much as you can out of the jar/s. Sling it in a pan on the stove and add a little water (depends on how rubbery your jam is), attack liberally with a wooden spoon and add a bit of heat to melt the lumps. Meanwhile wash and sterilise the jar. When the jam and water has boiled up a bit pour back into the jar, and all should be well.

odds-n-sods

a whisk would work better than a wooden spoon for mixing, but i would do what badger has suggested - when you open each jar. To open each now would be a real faff, but 1 jar at a time wouldn't be too bad as long as they are sealed, they will be fine, and you wont' have to seal them again cause you're eating that jar!

reallylost

thanks a lot for the quick reply
I shall try that after lunch

twinklefish

Been making chutneys, pickles and preserves for Xmas pressies this year and last night had my first attempt at jam making but, my blueberry jam has set very hard.

If I can get it out of the jars, can I dilute it with fruit juice to thin it out? If I do add some juice, do I need to reach setting point again?

It was only a small amount and just three small jars but am bummed cos my chutney and pickles have turned out really nice!

Tx