how do I "set" jam/ chutneys etc?

[pellmell]

The recipe just says boil ingredients until setting point.
I've been boiling it forever and it's still really liquidy.
The taste is really nice for a marrow and ginger jam

if you put a little amount of a saucer and leave it to cool does it 'set' or form a skin? If so it's set.

Usually it's the pectin in the fruit or the sugar that helps it set.

Erm, how long is "forever"? It will appear liquid until it cools even if you boil it for a week.

if you put a little amount of a saucer and leave it to cool does it 'set' or form a skin? If so it's set.

Usually it's the pectin in the fruit or the sugar that helps it set.

Presumbly there'a quite a bit of sugar in the recipe?

You can rescue it by adding something high in pectin, either some apples, or, the peelings of about three to five apples, boil it up rapidly for a while, and then when you tihnk it has the right consistancy (the saucer test) remove the apple peels before bottling the jam.

The apple skins will add the pectin needed to set the jam.

Get some lemon pips in a muslin and hang it over the side of the pan.

Or buy the sugar that already has pectin in it.

Oh, sorry, you're in mid-boil. Oh well. You could still try the pips.

oh thankyou so much for your help

I hadn't added apples, how I missed them on the recipe I'll never know.

Also I have to confess it took me ages to realise I had to take the lid off.