Jam SOS!

[BettyButterknife]

Think I bottled my jam too soon. There are blobs that look quite set but when you tip the jar it's still a bit on the runny side.

Will this mean I need to boil it up again? If I don't, will it not last as long ie if it didn't quite reach setting point does that mean it won't have quite the right preserving qualities? Or will it be fine, just a bit runny?? I have 5 jars so don't want them to go to waste.

Thanks

Hugh F-W has a recipe for fridge jam which is runnier than usual but you can still keep it for up to 12 months, but once opened you need to keep it in the fridge.

It sounds like its okay to be honest I would risk it.

I would risk it - but keep it in the fridge.

I jkeep my home made jam in the fridge once it's open anyway, it seems to go mouldy so quickly otherwise

I've spent this morning re-boiling jam. It isn't that much of a hassle and it means that it's done and dusted and I won't spend the next six months thinking "I should have re-boiled that".

What fruit did you use?

yes which fruit and which sugar? SOme fruits are low pectin and some are high - the high pectin ones do set better

I have 4 normal size and one big kilner jar of plum and earl grey jam. I used 4/5 jam sugar to 1/5 granulated so I think that upped the pectin levels.

If I did reboil, what point would I need to get it to? I don't have a sugar thermometer - used the cold saucer test last time.

Also, would I need to resterilise the jars or could it go back into the ones I empty?

Try the cold saucer test again, but make sure that the jam really crinkles when you test it. I use the flake test - I dip a wooden spoon in, then turn it a couple of times to get most of the jam off, then see if what's left falls off in drops or joins up to make a flake.

The jars will need to be sterilised again, which does seem like a faff, but it does need to be done.

It might not have set due to the plums being a bit ripe, so it might be worth using some pectin when you re-boil. Or you could make an extra bit of jelly to add in using brambly apples (loads of pectin).

Oh that sounds delicious. I want to make it! I'd reboil tbh, it's not too much hassle (I don't bother to resterilise jars) and better than spending the next few months apologising for runny jam and wishing you'd reboiled it.

Can you link to the recipe please?