Apricot preserve

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Thumberlina

Apricot preserve

I have made Delia's recipe for the above several times but today I had a problem. the temperature reached 105 degrees centigrade which I believe is the setting temperature but the liquid was almost clear and it did not wrinkle on the wrinkle test. Any ideas please.
Marie

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Thumberlina

Apricot preserve

Apologies, I should have added to my previous post that I boiled it for a further 5 mins and it seems o.k. I am just at a loss as to why it did not seem at setting point at 105 degrees.

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sam from worthing

apricot preserve

that is one of the many wonders of jam making i am afraid.

i regularly go PYO for strawberries, one batch can "set" in next to no time, the next batch can take 2 hours to reach setting point.

its mainly about the ripeness (pectin content/sugar ratio) of your fruits, and hit and miss really.

but you seem to have sorted your problem out.

often it is a case of allowing to cool slightly then re rolling boil for another 10-15 mins of any fruit, or the addition of high pectin fruit such as apple and lemon and to remove scum a bit of butter.

 
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