Hmmmm, what happened?

[lizzylemon]

Sorry if you've all been through these questions before, but it's late, my bath is getting warm, and I'm tired, so:

I made some jam (mixed fruits of cherry, black berry, black current and blueberries - all going off on the kitchen side), it set using the water test but now it's runny in the jar.

Will it set over night? (No extra pectin or stuff just straight fruit / sugar)
If not, should I /can I boil again tomorrow?

Also, when making jam with frozen fruits should I defrost fruit first?
Is frozen fruit heavier than fresh? (sorry if thats really stupid)

Ta-zey XX

[SarzWix]

What is 'the water test' Lizzy? I don't know that one, I just test on a cold plate.

I often use frozen fruit for jam/jelly as the juice runs easier, so I don't think that can have caused your problem. How soft/runny is it? If it's a soft set, you can call it a 'conserve' and probably still use it. If it's still really runny, I'd chuck it all back in the pan tomorrow and reboil it, maybe with a bit of Certo if you've got it, or some chopped apple in a muslin - some of the fruit you've used is high pectin, and some is low, so it might need a bit of extra help.

[Hilary B]

What is 'the water test' Lizzy? I don't know that one, I just test on a cold plate.

I often use frozen fruit for jam/jelly as the juice runs easier, so I don't think that can have caused your problem. How soft/runny is it? If it's a soft set, you can call it a 'conserve' and probably still use it. If it's still really runny, I'd chuck it all back in the pan tomorrow and reboil it, maybe with a bit of Certo if you've got it, or some chopped apple in a muslin - some of the fruit you've used is high pectin, and some is low, so it might need a bit of extra help.

Didn't someone solve a similar problem a few months back, by adding lemon juice and reboiling with that?