Jam making Help

[swampie sue]

Hi

I have been making jam for a couple of years now, but I just can't seem to get it right every time. It seems to be the test, I just can't seem to get it right. Last night I made a batch of blackcurrant jam, I even added a sachet of pectin to speed up the setting process, ( to make more jam) but it did not set. I seemed to set on the plate but this morning it was still runny. I opened all the jars re did it and tested again. The jam even seemed to be skinning up on the top of the preserving pan as I put it into the jars. Again it has not set. I have decided to leave it now and just have it as a softer set jam rather than a solid one( some people prefer that. Has anyone got a sure way tip of testing the jam for me I've tried the temperature method, but the thermometer just keep breaking and that still does not guarantee a set.

Please help I am desperate to get it right, more often than I do

[swampie sue]

Whoops, should have read that through first, hopefully you get the gist of what I am trying to say. The thermometers don't break in the jam by the way

[milly2306]

hi
i used to have this problem too, i tried using less water in blackcurrant jam and making sure that my sugar was the exact quantity needed, it seems to have worked as i haven't had any problems since, i reduced the water by about a quarter
hope this helps
xxxmillyxxx

[Hans Mum]

have you got a jam thermometer? mine goes way beyond the jam point, its like this Lakeland, the home of creative kitchenware
didnt pay that for mine got it in a local outlet place since ive used this i havent had any problems, and its never broken

[swampie sue]

Hi Hans Mum,

I was thinking perhaps with this particular batch, I might have used to much water. It's what the recipe told me to use but I used a different recipe last time and it worked fine.

Yes I had one of those and broke that too I think part of my problem is confidence I am never quite sure if setting point has been reached by the plate test and am scared of over boiling it so sometimes under do it. How long is it between setting point and over boiling the jam so it won't set at all. Also I find some jams are ready before the correct temp. is reached

[jennybain]

hi - I make blackcurrant jam and usually find the opposite problem in that it sets too firmly. Blackcurrants are naturally high in pectin and so I don't use jam making sugar either, just ordinary stuff.
I add slightly less than equal amounts of sugar to berries (I prefer it to not be too sweet) and minimum water, just enough to stop scorching on the bottom of the pan.

I have a jam thermometer but find it more hassle than it is worth. I usually do the old test of placing a saucer in fridge to get it really cold and then dropping a small blob of jam onto it. Leave it to cool a bit and then draw your finger through it. If it wrinkles then it is at setting point.

hope this helps......it is a rough and ready approach but has always worked for me.

[swampie sue]

Hi Jennybain,

I am sure I must have added too much water, I have made a note in my recipe book not to use that amount again. Have run out of sugar now otherwise I would give it another go. I use ordinary sugar too, except for fruits low in pectin. I just happened to come across a sachet of pectin in the cupboard when I made the last batch and it worked brilliantly. Sadly this was not to be the case this time. I generally use the wrinkle method and this last lot did appear to wrinkle so I must be getting that wrong I think there must be wrinkles and wrinkles I have even bought the idiots guide to jam making and still, I can't get it right everytime:

[jennybain]

if you have jam that is too runny then add a squeeze of lemon juice to tarten it up and use as ice cream sauce.

[swampie sue]

I am sure it will taste lovely, no matter how I have, Ice cream sounds yummy

I will let you know what my next batch turns out like

[Headfry]

I have the same problems, trouble is jam making seems to be a science!
I wish I could find out how it all works......?
I think it's to do with too much water to start with or possibly too much water in the fruit.
You need to reduce the amount of water first....thinking it might be like making a kiddies jelly. Too much water and it wont set.
I have been making jam for some 20years now (gulp) and I still dont understand the actual process even though I have loads of 'jam' books! grrrrrr!!
Sooooo frustrating

[Alison]

It depends on how ripe the fruit is as to a) now much pectin it contains and b) how much water comes out of it. Most good jam recipes advise different amounts of water for different ripeness (assuming it's a jam you need to add water too unlike strawberry for example). As said above, blackberries are very high in pectin so, assuming you got it to the right temperature, it does sound like a water problem. You could empty back into the pan and boil up for a bit and put it back in jars although obviously you would have less jam.

[T-lady]

Can I empty back into pans if I made the jam on Sunday night? Small disagreement last night with OH who reckoned I couldn't reboil the jam but I don't see why not ...

[Alison]

I've reboiled it several times over the years. Obviously you lose a bit and you need to resteralise your jars but you'll be fine. I wouldn't do it after a few months but a few days later shouldn't be a problem, especially as it gets so hot it kills any bugs!

[Kristen]

Anyone got any opinions on this:

Tefal® Electric Jam Maker - Lakeland, the home of creative kitchenware

Reviewers seem to like it. Pricey though (but we don't have much spare time, so I'd live with that I think)

[Headfry]

Would love to know exactly how many is 'relatively small amounts' ?
Great if you only want one or two pots but if like me, you make jam to last a year and/or use up a glut of something would this be more trouble than worth?
Looks neat though