Jam that won't set

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Jam that won't set
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chrissy

Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne

Posted: Sat Jul 29, 06 4:22 pm Post subject: Jam that won't set
I'm trying to make cherry jam and it refuses to reach a setting point. I've added lemon juice and carried on boiling. Is it a lost cause or is there anything I can do?

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Jul 29, 06 4:24 pm Post subject:
call it cherry syrup instead and pretend it was meant to be runny?

chrissy

Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne

Posted: Sat Jul 29, 06 4:45 pm Post subject:
Well I would but I'm doing it for someone who thinks I know what I'm doing. Typical isn't it? Anyway I've had to put into jars but I may consider that.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Sat Jul 29, 06 4:56 pm Post subject:
I had a hedgerow jam that looked as if it wasnt setting last autumn, after 24 hours in jars it was rock solid. No idea why it took so long to set. There may be a slim chance that yours willdo the same and set in its own sweet time

chrissy

Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne

Posted: Sat Jul 29, 06 5:33 pm Post subject:
Thanks Sally, I'll cross my fingers.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sat Jul 29, 06 6:33 pm Post subject:
Pour it on chocolate ice cream or chocolate brownies (or both together!) you'll never want it to set again!

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Sat Jul 29, 06 6:56 pm Post subject:
Boil it up again with some Certo. Not so much as to give you something as chewy as a fruit pastille though... https://www.certo.co.uk/index.htm

dpack

Joined: 02 Jul 2005
Posts: 45457
Location: yes

Posted: Sat Jul 29, 06 7:26 pm Post subject:
i have cherries on the cooker ,mine will be sieved and blended into double creme with a few rasberries and black current ice creme .

chrissy

Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne

Posted: Sun Jul 30, 06 3:19 pm Post subject:
I'll have to try the Certo route first I think. If that fails WW's idea sounds even better. I'll keep a few back to try that and the double cream blend. Yum Yum!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jul 31, 06 8:50 am Post subject:
Cherries are rather low in pectin, especially when ripe. So you do need to add some pectin in; either certo (as you were advised) or crab apple pulp should do. I've never had any joy out of certo, I prefer using jam sugar with added pectin. Out of preference, I'd make cherry wine

chrissy

Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne

Posted: Mon Jul 31, 06 8:58 am Post subject:
These were rather ripe so that's likely to be where it all went wrong. The sugar's in, so I'll have to reboil it + Certo. Wish it was for me - I wouldn't bother jamming it now. Crab apple pulp. I wish, but you can't buy crab apples and we don't have a tree. I always have to use Bramleys.

sally_in_wales
Downsizer Moderator

Joined: 06 Mar 2005
Posts: 20809
Location: sunny wales

Posted: Mon Jul 31, 06 8:59 am Post subject:
I used fallers from my mums cooking apple tree a week or two back as crab apples 'ouut of season' and it worked really well

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jul 31, 06 9:40 am Post subject:

chrissy wrote:

Crab apple pulp. I wish, but you can't buy crab apples and we don't have a tree. I always have to use Bramleys.

Keep your eyes open when you're out and about. You'll find some crab trees soon enough for next years jamming

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Mon Jul 31, 06 10:04 am Post subject:

chrissy wrote:

... The sugar's in, so I'll have to reboil it + Certo. ...

Note that Certo needs the presence of a bit of acid (lemon juice) to get it to work... (I'd put in a squeeze more than whatever may be there already)

chrissy

Joined: 20 Feb 2005
Posts: 238
Location: Pangbourne

Posted: Tue Aug 01, 06 8:48 am Post subject:
I'm wondering is it possible to make from apples your own pectin rich aid to setting fruits that need a bit of help? I kind of think you ought to be able to.

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