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Jams,chutneys and the other preserves-anybody still doing it?
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I haven't picked my berries this year yet, but I have a suspicion they are going to be very 'wet' and will need a lot of pectin to set them. I'd advise crab apples or commercial pectin.0
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Advice please
I made some plum jam last night but its not set, its very runny.
I thought it had reached setting point but possibly not.
The recipe didn't ask for preserving sugar or pectin but it did ask for lime juice.
Any suggestions of what I've done wrong & if I can recover it ?
Cheers
Jenny0 -
I'd suggest buying a bottle of Certo (pectin) and reboiling it. That's what I did with the Jelly I made last week. Also, the lovely ladies here on MSE once told me to boil my jam for 10 minutes before even considering testing for set. (It does help).SootySweep1 said:Advice please
I made some plum jam last night but its not set, its very runny.
I thought it had reached setting point but possibly not.
The recipe didn't ask for preserving sugar or pectin but it did ask for lime juice.
Any suggestions of what I've done wrong & if I can recover it ?
Cheers
Jenny
You have my sympathies, @SootySweep1. I find getting jam/jelly to set is very stressful.
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