Strawberry jam

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Queen of Puds

Strawberry jam

So I boiled up the ingredients, aiming for 105deg, to produce a decent set. And it just wasn't getting up to temp.

So I turned my back on it, just for a couple of minutes to make a quick phone call, & would you believe it, the pan went from a stubborn 102 deg, to centre of the sun 110 in a flash.

I plunged my pan immediately into cold water to stop the rolling boil, skimmed it & poured it into the waiting jars anyway, but I now have no idea whether the jars will be more like strawberry leather than jam!

The scrapings from the pan required chopping into lumps for my toast this morning, but I live in hope that the jars will be slightly more fluid. But if not, does anyone have any recommendations? Can I add boiling water to maybe turn it into jam sauce for a sponge pud or is it hopeless?

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Anastasia

Jam

Do NOT add boiling water , you would loose all your jam.

If it is set too much , put it back in the pan , add the juice of a large lemon for each 2 to 3 jars .
Gently bring back to a simmer , as soon as you see little bubbles remove from the heat.

Jars & lids will need to be sterilised again , pot your jam , this should now give you a much looser jam.

If it is rock solid use 1 large lemon to 2 jars.

Bottled lemon juice is not something I would use for this.

Good Luck

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Queen of Puds

Jam recovery

Brilliant Anastasia, I'll give that a go, ta!!

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violet eyes

Problems with jam

Hi Anastasia is your advice also for any type of jam or just strawberry and do you have advice about any chutneys that turn out too thick due to over cooking. I don't have either of these problems at the moment but you never know.
I am going to be writing down all your little tips in my note book.

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Anastasia

Chutneys

Lemon juice will loosen most jams.
Orange juice is best used with marmalade.

Very seldom will a chutney end up too stiff but if it dies this is what I do.

Empty the chutney back into a pan.
In a separate pan put 1/4 pt of any vinegar , 1/4 pt of water , & 2 Tablespoons of sugar. Bring this up to a boil slowly making sure the sugar is dissolved.

Meantime heat the chutney until you start to see bubbles, turn the heat off & add some of the vinegar/ water liquid.

Only you can judge how much to add , that will depend on how many jars you have made, & just how stiff the chutney was.
This will always work.

Just a rough idea , this amount of vinegar / water would be enough to recuse around12 jars .

Sorry cant yet give you exact amounts to use.

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violet eyes

Chutneys

Thanks so much for all that information , let's hope I don't need it but if I do it's safely now written done in my little book
:0)

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DoverBill

Mine didn't set

I followed the strawberry preserve recipe precisely, boiling for the specified time, and the test for setting showed it was ready. After putting into the jars, what was left on the wooden spoon and on the bottom of the preserving pan, set solid. However, the jam in the jars remains liquid.

What would you suggest in this case?

Thanks.

 
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