Runny jam

[Alison]

Always get good feedback on my strawberry but OH's aunty complained the raspberry was full of raspberries (!) and mum didn't like the slices of orange in the marmalade......

[ginger ninger]

*cough* shock *cough*

...what ya trying to say young man

[chris]

...what ya trying to say young man

nowt! Just getting all the guns out to try and get ya back hehe

[ginger ninger]

nowt! Just getting all the guns out to try and get ya back hehe

*Cheeky kids...Ginge toddles of muttering to herself*

[chris]

You gotta pass the blame to survive in this game, ma'love!

[Rabidbun]

My jam did the same. It's now strawberry syrup and the labels will reflect that. Making actual jam tomorrow, jars permitting.

Could have sworn it was ready though - I had it on the plate, not running back when I pushed it, and everything! Spose there wasn't the microscopic wrinkle though that you get with the microwave jam. Spose. It set last year!

[Maccabee]

I had the opposite issue last night.. making gooseberry and elderflower jam.. I erm, burnt it a bit (). By the time I went to jar it, it pretty much was set like cement! grr

I was just about to start a thread but i think you've answered my question. I've just made some strawberry 'jam'. You could pull out teeth with the stuff lol.

[ohbeary]

Better late than never m'dears, when making "strawberry" jam add up to 50% rhubarb chopped finely and it will set without insane boiling, both Strawberry and Rhubarb contain oxalic acid but rhubarb has much more pectin so less boiling and better fruit flavour

[chris]

Our Rhubarb and Strawberry Jam was very very nice. Only added probably 3/4 stalks of it. The Rhubarb flavour was very subtle, but it was there - and if you didn't know what was in the Jam you'd be asking what it was

Though, Strawberry + Vanilla is the best so far... it's amazing (and runny ).

[Curlykale]

I made blackcurrant jam (a la Nigel Slater) for the first time at the weekend. It took ages to get to the setting stage - I stood over it for ever, watching, stirring and testing, but it was very very runny - I thought I had misread the recipe and put too much water in. Then I left it for about 30 seconds to answer the doorbell, and by the time I got back it had managed to burn and ruin my favourite pan.

I poured it into jars being careful not to scrape any of the burnt bits, but it still had an ever so slight burnt taste and smell. It has also set like concrete so instead of spreading it on my toast I have to cut it into slices.

I'm not chucking it away though - I grew the berries myself and I made the jam so I WILL enjoy eating it!

(PS; Can anyone recommend a really good idiots guide to jam making?)