[capt nemo rtd]

Last year I was given some plums and I made some jam from a recipe that I got from the wife’s cook book and it was great this year I hade a load of cherries which turned out all wrong they wouldn’t set, I put this down to me doing something wrong, then I was given a large bag of damsons, this time I followed the instructions to the letter but made two batches, the recipe said 3 pounds of fruit 3 pounds of sugar ¾ Pt water boil fruit in water and simmer for 10 to 15 minuets till soft, add sugar bring back to boil, for 10 to 15 minuets , which I did every time but on the second batch I added some pectin but it made no defiance nether batch would set, what am I doing wrong, help please capt nemo rtd

[agapanthus]

I've just made some plum jam and it turned out well......might be 'cos I did'nt add the water. I macerated the plums with the sugar overnight, that way bringing out all the juices. I also always add a lemon to most of my fruit jams....cuts through the sweetness.
Boil the whole lot up again and check every 10 mins for the set.....blob of the jam onto a cold plate and wait a short while.....if the skin on it wrinkles when you push it with your finger then it's got to setting point. Don't forget to take the jam off the heat while you are testing for setting point. This will ensure you not overboiling the jam.

[veggirl]

You could try leaving it overnight - my crab apple jelly took 24 hours to set, but it's lovely now.

[capt nemo rtd]

Do you mean add a whole lemon or just the juice and boil the jam for a second time? As it has been 36hours now and it’s still as runny as soup although it taste great, just a bite messy trying to eat it, I will try reboiling it and let you know how I get on thank you for your help capt nemo rtd.

[flowerpower]

Capt Nemo

I've never made cherry jam, but I think they are quite low in pectin, so you would need to buy either special sugar with pectin added,  or add the juice of a lemon or 2, or about half a jar of certo to the mix.

Damsons, however, are quite high in pectin, so wouldn't need quite the "help" as I've described above. I think maybe too much water was added to the recipe or that it didn't boil long enough. I use the method that agapanthus uses, but I also have a thermometer that tells me that it's at "jam" temperatiure. (I cook on an Aga, so I don't have quite the same accuracy in heat as a standard hob has - I need all the help I can get!)

What stage are you at now? Hope you haven't thrown any of it away.... I'm sure we can get you out of this.... jam. (errr sorry!)

[capt nemo rtd]

I used the cherries with green and black vanilla ice cream, and they were really Moorish, what was the temp that you used as I was going to try what agapanthus suggested and reboil the plum jam with some lemon I will let you know how I get on thank for your tip capt nemo rtd

[flowerpower]

Captn
The setting point for jam is 105 degrees Centigrade. You then will need to test it on a saucer to check for skin etc. You may still need to boil it for 5 mins or so at that temp. Don't put into jars until you have the skin!
You can get cooking thermometers in Robert Dyas or Ironmongers shops. I don't make jam without one.
Good Luck!

[agapanthus]

Do you mean add a whole lemon or just the juice and boil the jam for a second time? As it has been 36hours now and it’s still as runny as soup although it taste great, just a bite messy trying to eat it, I will try reboiling it and let you know how I get on thank you for your help capt nemo rtd.

Add the juice and reboil...apologies for late reply.

[capt nemo rtd]

Latest up date weather very hot kitchen resembles a battle field on a rainy day me dogs moved out into the garden I’ve been boiling this evil brew for 2hours still no sign of it setting, I’ve seen concrete dry quicker the wives just walked in any ideas

[agapanthus]

Latest up date weather very hot kitchen resembles a battle field on a rainy day me dogs moved out into the garden I’ve been boiling this evil brew for 2hours still no sign of it setting, I’ve seen concrete dry quicker the wives just walked in any ideas

Did you have it on a rolling boil or just a simmer?....needs a rolling boil to get rid of all the juice

[capt nemo rtd]

Capt’s log plum date sept 19 2009 final chapter
After boiling for three and a half hours at 105C making the biggest mess in the wife’s kitchen traumatizing me dog while fitting a new wood floor in the dinning room I now have the final result 8 jars of a darkish lumpy solid looking substance, one badly disfigured enamel pot, a battle scared kitchen, two thirds of a dinning room floor, but it tasts alright  some may say burnt but I say strong tasting thanks for every one’s help I will try to do better next year

[Yorkie]

 

well done 

[flowerpower]

I've got a few jars of over boiled lumpy stuff, too.

Tastes great on top of rice pudding.

Well Done Capt!