Jam gone very wrong

**OverWyreGrower** · 24-08-2011, 09:57 AM

Did you put any water in with the plums, or just the lemon juice?
Did you use ordinary sugar, or jam sugar?

Was it a specific conserve you were going for, or jam? A true conserve is made very differently from jam, and you don't cook it as much, or require as much of a set as for jam

**becky2812** · 24-08-2011, 10:05 AM

Thanks for the reply.
I went from a recipe in the recent kitchen gardener magazine my grandma had bought. No water, just fruit, normal sugar and lemon juice. Only went for the conserve recipe as it was to hand.
I have some plums left, so might try to find a jam recipe and have another go...
Do you think this solid stuff will be ok for any other uses?

**VirginVegGrower** · 24-08-2011, 10:24 AM

Try OWG recipe for plum and cardamom jelly. I always use preserving sugar, available in good supermarkets, with added pectin - then no need for lemon juice (which acted as your pectin). Cooking for more than 15 minutes on boil is unnecessary. You could always tip it out back into jam pan and add water until you get a softer consistency. When you put your scalding hot jam onto a semi frozen plate (5 mins in a freezer enough) after some seconds you should be able to get a crinkle on the top formed skin - push your finger across the plate into the jam - if it crinkled - you've got jam.

**Glutton4...** · 24-08-2011, 10:25 AM

Stir in some of your favourite tipple, and serve it drizzled over Ice Cream?

**becky2812** · 24-08-2011, 10:40 AM

Thanks, will attempt another batch tonight. I did look for preserving sugar, but the small supermarket in our town doesn't sell anything as exotic as that!! I did end up boiling it for about an hour, as whenever i tried the plate test it just wouldn't crinkle?!
The ice cream idea sounds wonderful!!

**OverWyreGrower** · 24-08-2011, 10:42 AM

WI Plum Jam Recipe

This is standard Plum Jam as per the WI. You can get jam/preserving sugar in bigger supermarkets (I have the same problem with local shops - it's too exotic for them!)

I found that my best ever buy was a preserving thermometer (from Lakeland I think)... fantastic little item, no more over/under boiling!

**VirginVegGrower** · 24-08-2011, 10:44 AM

If it's anything like the plum jelly recipe - this above is likely to be delish!

**VirginVegGrower** · 24-08-2011, 10:46 AM

Forgot to add Sainsburys and Waitrose sell preserving sugar - don't know about the others

**becky2812** · 24-08-2011, 10:50 AM

Thank you, will try that recipe tonight. Will normal sugar work? As i won't be going to another town for a few days and the plums need using up straight away.
Going to order a thermometer online for my next batches!

**VirginVegGrower** · 24-08-2011, 11:01 AM

You need pectin so it's back to your lemon juice. Or take a trip to your nearest Sainsburys

**becky2812** · 24-08-2011, 11:03 AM

Will stick with lemon Juice for tonight then as the plums are getting really ripe, and when i get the next bag of plums will make sure i've been to a bigger supermarket.
Thank you

**taff** · 24-08-2011, 11:48 AM

I think it's destined for the bin...I did the same last year with the second lot of quince jelly, tried to rescue it three times, it was still horrible and chewy.
I have noticed howver, that the wrinkle test has not always been accurate for me [I was using the plate in a fridge not a freezer]. So now I just look for a tiny wrinkle, and if that's there, I stop boiling and pot.

**OverWyreGrower** · 24-08-2011, 11:57 AM

My setting test is to use a metal spoon to scrape some jame off the inside of the pan, round the edge. If it is setting when lifted out, it's done!

**becky2812** · 24-08-2011, 12:01 PM

nipped to the local hardware store and got a jam thermometer, i'm really not sure i'll catch it at the right ime otherwise. Even after an hour of boiling, it didn't seem ready to me!! What temperature should it reach for me to take it off the heat?

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