Jam help please!

[shockedballoon]

Made some blackberry jam the other day - worked a treat, set well and everything.

Made more yesterday with intention of giving it as Xmas pressies so pimped it with gin near end of boiling stage. It has not set.

Can I return cold runny jam to pan, add another half a cooking apple for extra pectin and boil some more - will this work do you think?

Will obvs resterilise jars whilst jam on...

Not sure

I woudl grate the apple or use jam sugar ( with pectin)

But I'm no expert

Not sure what effect alcohol woudl have on the setting.next time just drink it

The aromatics in the gin smell amazing with the blackberries - was sorely tempted to drink the lot when I poured the gin in the boiling jam

I had presumed that the alcohol would've evaporated in the boiling jam...
Good idea to grate the apple. Will give it a go I reckon.

The problem with re-boiling jam is that the sugars will probably burn as you try to get it back to setting point. You'll end up with a jam that tastes bitter and charred. You can take a chance and whack a load of pectin in and hope that the sugars don't burn too much but I wouldn't give this batch as Christmas presents.

I think that the problem was that when you added the gin you reduced the overall temperature of the liquid so it didn't quite get to setting point. Instead of adding it at this crucial stage try marinating the berries in the gin for a couple of hours before actually jam-making

I agree with putting the gin in earlier. However, that's a bit late now so I'd go with grating an apple in, or adding more jam sugar and boiling the buggery out of it again.

Or use some Certo. I had to reboil some Strawberry jam on Saturday that had not set in June. It has really worked well (very well set!!(

I would just leave it a bit, I made blackberry jelly (without gin) and when it was cold in the glasses it looked just like juice. After a few days it was quite solid, not rock solid but just as we like it.

Maybe keep it as ice cream topper before you ruin it by reheating and burning?

Thanks everyone.

Just got another Bramley - going to try reboiling with a bit extra sugar. Will keep close eye on it so hopefully won't get burnt.

Will keep a bit for icecream sauce though because, well, NOM!