Help!!! Jam is as hard as Tar and in the Jar!!!

[SamSilver]

Hi Helpfull Bunch

I have made tomato chili jam that was slightly over cooked and so has set like rock in the jars. 5 mins with a strong sharp pointy knife and I had a bit to taste. It tastes great and is not burnt. Any ideas on how to get it out the jars and then to get it more like jam and less like super strong toffee.

Thanx

[weekendwellies]

I would be inclined to pop the jars into a pan of warm water and wait. It ought to soften enough to get it out of the jar, then I would guess if you were to add more water to it and simmer for a bit, stirring, to mix it in, then jar it up again, in re-sterilised jars.

[RedThorn]

or lid off and nuke for 30 sec's to soften and redo as WW ^ said sorry, but your thread title did make me chuckle

[binley100]

blimey that's going some to get chilli jam to set that hard ........how long did you cook it ?

[rustylady]

I've never managed to get mine to set hard. It's usually quite runny, more like chilli dipping sauce.

[binley100]

there's very little pectin in chillies . I might try some with some homemade pectin stock ...

[Alison]

I've never managed to get mine to set hard. It's usually quite runny, more like chilli dipping sauce.

Me too so that's what mine always says on the label as if I meant it in the first place

[Glutton4...]

My Bullace Jam is like tar too - at least I now know how to resurrect it! Cheers.

[SamSilver]

Thanx for all the advice.

The jam (tar) is made from 99.5% tomatoes but the chillies are very strong chillies, bird’s eye chillies. Bird's eye chili - Wikipedia, the free encyclopedia

I will keep this thread updated as am giving it a bash later today.

Cheers

[Glutton4...]

Don't Chillis get hotter when re-cooked?