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Help! Any jammers out there? My cherry jam didn't gel enough - can I re-boil it?
- Thread starter cheezz
- Start date
Well, rats. I scraped all the jam out into a pan, resterilized jars, got new seals
Brought it to a boil (and it was IMMEDIATELY at 220 deg) but didn't pass the cold plate test, so I boiled it for almost 10 minutes more to 240 deg and re-jarred it. Nope. Same as before - not set enough to stay on toast. I guess it's just going to make a nice ice cream sauce. I never have luck with making jam and I've got all these darn fruit trees!!
Brought it to a boil (and it was IMMEDIATELY at 220 deg) but didn't pass the cold plate test, so I boiled it for almost 10 minutes more to 240 deg and re-jarred it. Nope. Same as before - not set enough to stay on toast. I guess it's just going to make a nice ice cream sauce. I never have luck with making jam and I've got all these darn fruit trees!!
Can you buy a "jam thickener" or something like that were you live?
Over here one can buy powdered "jam thickener" and I know a lot of people use it because sometimes, the jam just won't set. (I have never made jam that way so I have no idea how ut works, but I guess it's some kind of starch....). Can you buy something similar for your next batch?
Over here one can buy powdered "jam thickener" and I know a lot of people use it because sometimes, the jam just won't set. (I have never made jam that way so I have no idea how ut works, but I guess it's some kind of starch....). Can you buy something similar for your next batch?
Are you sure your thermometer is right on? Any way, try letting it set for a while. . .
Sometimes jams need to set in the jar for a while. I have had things that I though were not going to jell, then canned them and in a couple of weeks the stuff sets up.
If you are truly desperate, you could try a small amout Clear Jell (cook type), which is great for thickening pies and great for canning pie fillings. I have an Adobe file of jam recipes using clear jell; I can send it to you if you want to check it out.
And pie filling--if you can preserve jam, you can make some pie fillings with those cherries and can 'em. You will need the cook-type Clear Jell, quart jars, BW bath. Rrecipe batches are usually about 6 quarts worth (6 smaller pie fillings), and I think I have instructions for to make just one quart, which you could try to see if you like it. I like home-canned apple pie filling.
Sometimes jams need to set in the jar for a while. I have had things that I though were not going to jell, then canned them and in a couple of weeks the stuff sets up.
If you are truly desperate, you could try a small amout Clear Jell (cook type), which is great for thickening pies and great for canning pie fillings. I have an Adobe file of jam recipes using clear jell; I can send it to you if you want to check it out.
And pie filling--if you can preserve jam, you can make some pie fillings with those cherries and can 'em. You will need the cook-type Clear Jell, quart jars, BW bath. Rrecipe batches are usually about 6 quarts worth (6 smaller pie fillings), and I think I have instructions for to make just one quart, which you could try to see if you like it. I like home-canned apple pie filling.
Inside id a link to what may have happened with you Cherry Jam: . . .
This is a good article; and it mentions various reasons that can cause a jam not to set.
I had forgotten about the ripe/unripe fruit ratio. Since, as OChef mentions here, ripe cherries are low in pecti, it would be very important to use less ripe fruit mixed in with the ripe, especially if using the no-added-pectin method of jam making:
http://ochef.com/220.htm
This is a good article; and it mentions various reasons that can cause a jam not to set.
I had forgotten about the ripe/unripe fruit ratio. Since, as OChef mentions here, ripe cherries are low in pecti, it would be very important to use less ripe fruit mixed in with the ripe, especially if using the no-added-pectin method of jam making:
http://ochef.com/220.htm
I am no expert but I have never had trouble getting jam to set. I make freezer jam only
and use Sure Gel. I feel that freezer jam tastes more like the fresh fruit. I have only made Strawberry jam, because that is what my hubby's mom made and it is what he likes. But I make it every two years.. You have to make sure the sugar dissolves.
Nothing wrong with ice cream topping.....I just did some very ripe strawberries with sugar, let them macerate and froze them.
and use Sure Gel. I feel that freezer jam tastes more like the fresh fruit. I have only made Strawberry jam, because that is what my hubby's mom made and it is what he likes. But I make it every two years.. You have to make sure the sugar dissolves.
Nothing wrong with ice cream topping.....I just did some very ripe strawberries with sugar, let them macerate and froze them.
I'm glad Mistral found an answer for you. Low pectin fruits really just need some
help--and pectin is a VERY natural product--just apples.
If you want a "spread", maybe for your cherries, just chop them coarsely, add sugar to macerate, and cook until thick--not necessarily jelled. Just use so much fruit that your are spreading it on your toast.
As I think I mentioned, if you buy the powdered pectin in a jar, you can add what you want for a "set" and not have it be a real hard jelly. You can also boil your cherries to make juice and make a clear jelly since you have such a bounty!!
help--and pectin is a VERY natural product--just apples.
If you want a "spread", maybe for your cherries, just chop them coarsely, add sugar to macerate, and cook until thick--not necessarily jelled. Just use so much fruit that your are spreading it on your toast.
As I think I mentioned, if you buy the powdered pectin in a jar, you can add what you want for a "set" and not have it be a real hard jelly. You can also boil your cherries to make juice and make a clear jelly since you have such a bounty!!
All due respect to David (and I think I looked at that recipe), when I make
jams with no pectin I use equal amounts of fruit and sugar. And use no more than 4 cups to 4 cups. The jelling process is a chemical bond between the sugar and fruit and one thing I have learned is that recipes don't "double" well. I don't know if that would make any difference or not.
jams with no pectin I use equal amounts of fruit and sugar. And use no more than 4 cups to 4 cups. The jelling process is a chemical bond between the sugar and fruit and one thing I have learned is that recipes don't "double" well. I don't know if that would make any difference or not.