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Thread: my jam didn't set

  1. #1
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    Default my jam didn't set

    Hi,

    I wondered if any of the experianced 'jammers' could help me.

    I made yellow plum jam a few weeks back using sugar with pectin in it, popped it into jars and stashed it in the cupboard. Now that Ive opened one Ive found it hasnt set :-(

    If I re-boil it willI loose the flavour? or do you think it may keep untill around christmas as a 'puring sauce'.

    Has anyone else managed to set already made jam? maybe I could make maybe an apple jam and mix them together? would that make it set?

    Thank you

  2. #2
    hamster is offline Seedling
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    Default

    As I wasnt there at the time, i dont know why it didnt set. But ive recently been into a very expensive jam and marmalade shop, where the jam was very runny and not as set as perhaps you would think it should be. There were hundreds of jars. So one question is how runny can you put up with?

    When my jam is cold and in the jars i always tip it upside down to check the set, ie if the jam stays put and i can see the gap between the lid and the jam its set!
    If the jam runs and fills the lid then for me its not set. Then i would reboil, but you do have to be careful, not to over do it.

    Put the opened jar in the fridge untill morning and have another look at it. Sometimes that can help.

    May be if the fruit was very ripe, perhaps it didnt need so much water adding,
    im sure someone else will be along to advise soon!!!

    Hope that has helped!
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  3. #3
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    Default

    Did you get it up to a high enough temperature to get a set? If not then boiling it up again may well help but it's worth checking if the you got the amount of jam you were expecting for the volume of ingredients - the recipe should say but a lot don't which is quite annoying. If you got more than you should have done then you need to boil off more water (note the flavour will get stronger not weaker as it'll be more concentrated). However if you've got the right amount and you took it up to the high setting temp then you probably didn't have enough pectin as plums can be pretty low. Not sure I've ever made plum jam but with low pectin fruits I tend to add the juice of a lemon when I first make them up although you shouldn't need it if you used proper jam sugar (too tight to buy the stuff personally so not sure I've ever used it).
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  4. #4
    hamster is offline Seedling
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    By the way how many jars did you make?
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  5. #5
    Alison's Avatar
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    Default

    Quote Originally Posted by hamster View Post
    When my jam is cold and in the jars i always tip it upside down to check the set, ie if the jam stays put and i can see the gap between the lid and the jam its set!
    If the jam runs and fills the lid then for me its not set. Then i would reboil, but you do have to be careful, not to over do it.
    Personally I think it's a bit brutal to turn it upside down but I do always give it a gentle tilt to see if how much it moves before storing it. However much you make you still get the occasional one which doesn't work first time so don't panic
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    Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

    Which one are you and is it how you want to be?

  6. #6
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    Bought jam over here is never set.....I personally wouldn't mark yourself out of 10 as to how well it's set....it's the flavour which is more important!!

    ....just call it confiture and it'll probably win prizes!!!!
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  7. #7
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    Did you use a thermometer or the saucer method for checking the set? I have found through experience, the saucer method is the most reliable. Thermometers dont always work properly!!
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  8. #8
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    I agree with testing on a small plate which I bung in the fridge for a few minutes.
    You also need to ensure it has boiled vigorously for several minutes before you test it. You need a very big pan and the boiling jam will come up the sides and go a bit volcanic. If it isn't allowed to to get to a rolling boil and be held there for a length of time, it's not likely to set.

    I'd bung it all back in the pan and go again. It's a pain re-washing and sterilising the jars though.
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