Saving the jam

[susieq100]

Yesterday afternoon I made my first batch of greengage jam this year, but in my haste did not let it boil long enough to set properly. So this morning I put it all back in the pan and thought right you b*gger, I'll MAKE you set properly so I added the juice of a lemon. Well, it has set beautifully and it has such a tangy edge. So, from now on, lemon juice in all the greengage jam!

[CaroltheCarrot]

I put a splash of lemon juice in all my jams. Now I am questioning myself as to why

[ginger ninger]

Lemons are packed with citric acid and it's that what helps with the setting of jam. If you can get your hands on powdered citric acid it's worth keeping some in your store cupboard.

[Flummery]

They also contain pectin which is a setting agent.

[CaroltheCarrot]

I knew there would be a sensible reason why I do it!!

[binley100]

I have a little tea bag stainer (like a small sieve that closes) handy for putting lemon pips in for jam making. saves faffing with muslin bags....also for straining seeds ..

[VirginVegGrower]

Lemons are packed with citric acid and it's that what helps with the setting of jam. If you can get your hands on powdered citric acid it's worth keeping some in your store cupboard.

You can buy citric acid from Wilkinsons. I buy jam sugar with pectin added but Flummery is correct - the lemon is your pectin agent.

[ginger ninger]

You can buy citric acid from Wilkinsons.

Not round here ya can't...they use it to add to...errrr...other things...if ya know what I mean . The last lot I had was from when I visited Jeanied.

[VirginVegGrower]

I can always post on your behalf. I bought it earlier this year so I know they have it.

OMG have just realized what you're talking about...at least I think I do! My Yorkshire man has just explained!