[Eblana]

I made a whole load of jam today out of fruit I had in the freezer but it has set like jelly.  Can I thin it down somehow?

[Kleftiwallah]

Jelly consistency aint bad.  I've made and consumed jam you had to slice!  Still, it won't slide off the knife.

I have heard you can water it down with a little hot water, I don't know if it re-sets after this, perhaps you could try and let us all know the outcome?


Cheers,    Tony.

[sarajane]

I know you can re-boil it when its too thin and runny so don't see why you can't add more water and bring it back up to boiling point if  its too thick for you to use.  You may though have to add more sugar as there has to be a fruit/water/sugar ratio.

[Annen]

I have reboiled and added water and it worked quite well.  I know also added lemon juice but I can't remember why!  I think it was because the overboiling had made the strawberry jam very sweet and I was trying to sharpen it up a bit.  It all got eaten anyway.

[Eblana]

You may though have to add more sugar as there has to be a fruit/water/sugar ratio.

Oops - I never added any water, the jam is pure sugar and fruit!!

Will try reboiling it tonight and add the water that I should have added in the first place

[Mrs Bee]

You may though have to add more sugar as there has to be a fruit/water/sugar ratio.

Oops - I never added any water, the jam is pure sugar and fruit!!

Will try reboiling it tonight and add the water that I should have added in the first place

Oh dear, that would be the reason then.
It happens to us all.
What fruit did you use?

[Kleftiwallah]

A small / tiny amount of water is added to the fruit at the start just to stop it 'catching' on the pan base.

Cheers,   Tony.

[Eblana]

What fruit did you use?
[/quote]

Blackcurrents, Red Currents and Gooseberry and I cheated I used Jam sugar so it is loaded with Pectin!  Got delayed in work yesterday so didn't get a chance to reboil but should get it done tonight.

[sarajane]

Black and red currants both need water when making jam .  Good Luck

[Val H]

And they are all rich in pectin so you didn't need the jam sugar.

[Mrs Bee]

What fruit did you use?

Blackcurrents, Red Currents and Gooseberry and I cheated I used Jam sugar so it is loaded with Pectin!  Got delayed in work yesterday so didn't get a chance to reboil but should get it done tonight.
[/quote]

You wouldn't need to use jam sugar with pectin as the fruits you used are all high in pectin.

You would need water to cook them before adding the sugar.
You would need between 1/2 to 3/4 pint of water to each pound of fruit.

Hope the reboil turns out OK.

[Mrs Bee]

Ooops just spotted the previous text. Sorry if I have repeated advice.