Tomato and chilli Jam - very runny, help please

[Fedupnagging]

Have made about 2 litres of tomato and chilli jam using my homegrown toms and chillies (proud emoticon), however, it is very runny.

I have made this before a few times and it has always been much thicker. If I return it to the pan and boil again, do you think this would do it? The original recipe is boil then simmer for 30-40 mins which I did.

I'm sure there is a mumsnetter who will have the answer!

Yes, I would return it to the pan and reboil it for a while longer, do you have any pectin? If not maybe add a couple of apples as they naturally contain a high level of pectin to help it set:)

Don't have pectin but do have jam sugar and a cooking apple so may add a bit of both- jam is very hot so the extra ingredients shouldn't spoil it.

Thanks-will report back.

To check if it's done, add a little jam to a cold plate and once cool it should wrinkle hopefully, if not, keep it boiling for 5 more minutes and check again etc
I hope it works out for you:)

Ok, it worked. Added a tbsp of jam sugar and a bit of apple and boiled it for ages and ages and ages........ Eventually, it decided to thicken to a decent jam consistency. No idea what went wrong though.