Damson Jam - a bit 'thick' - how can I REDUCE the pectin level!

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I've made some damson jam from damsons in the garden. The fruit was pretty ripe. I followed the recipe in the book that goes with this site (the same recipe is on this site) and stopped boiling when the temperature was 105 degrees C and 'set' was achieved. The jam is fine - great taste - but possibly a little 'thicker' than shop bought jam of a similar quality. I assume that this is because of the high pectin level in the fruit. My question is how do I reduce the pectin level in the next batch, to produce a slightly looser set?

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Poolfield2

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Re: Damson Jam - a bit 'thick' - how can I REDUCE the pectin level!
« Reply #1 on: September 08, 2011, 22:29 »
I think maybe just add a little more water?

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Maryann

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Re: Damson Jam - a bit 'thick' - how can I REDUCE the pectin level!
« Reply #2 on: September 09, 2011, 11:28 »
John  I had same problem with a batch I made last year - I made mistake of using jam sugar which has added pectin!! Oh boy did it set.
I tried reboiling it with more water but it was still fairly solid and reboiling it made the jam very dark almost black which didn't look nice at all. I really muffed that batch up.

I think you could use more water  or less sugar but maybe a better qualified person on here can help you with that. I love Damson jam but I am on my own in the family with that preference  ditto gooseberry. They all prefer the soft berry jams and plum. I did read all about testing the juice for pectin levels recently and I think if you can get that right then the rest will follow. I know on here they recommend using meths added to a spoon of the juice to see if it gels but on another site they suggest grain alcohol  ;) My hubby says he will give it a go..........I wonder why?
Good luck with it, hope it goes better than mine.
I Came.....I Saw......I Composted

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hamstergbert

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Re: Damson Jam - a bit 'thick' - how can I REDUCE the pectin level!
« Reply #3 on: September 09, 2011, 17:57 »
half/quarter spoonful of pectolase at the pre-sugar stage for jam or the pre-jelly bag boil up stage for jelly.
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