[cheshirecheese]

Ive just made a batch of Blueberry & Lime Jam, which I've made before very successfully.  However, this time I made it with frozen blueberries, so did what Val advises in her book and added 10% extra fruit.  I also used jam sugar with pectin, and an extra lime (you use the zest as well as the juice).  When I checked the temperature with my thermometer, it was a good couple of degrees or so above setting, but whereas before it's been a perfect consistency, this time it's really quite runny (almost too runny really).

So, what to do?  Can I put it back in the maslin pan and add some liquid pectin?  Or just boil it for a bit longer?  Or is it too late now?!!

[Yorkie]

I'm sure this has been asked before on here, you could try a forum search.

I think often people re-boil it and then re-sterilise the jars before re-potting.

[cheshirecheese]

So do you just re-boil it to reduce it, or do you need to add more pectin (as in Certo or whatever)?

[Kleftiwallah]

As an avid jammer, I would resist adding extra pectin (although cooking apples may be good).   I would boil for a little longer and have saucers in the freezer.      Cheers,     Tony.

[mattwragg94]

i agree with tony, just boil it for a bit longer. it should solidify more when it cools anyway.

[Ice]

i agree with tony, just boil it for a bit longer. it should solidify more when it cools anyway.

Do you make jam Matt?

[cheshirecheese]

it should solidify more when it cools anyway.

I made it yesterday, and left the jars to cool overnight on the back doorstep so I don't think they'll solidify any more than they have!  I'll just tip them back in the pan and boil some more ...

[mattwragg94]

Do you make jam Matt?

yeh when i have enough fruit , plus my elderly next door neighbour has had me help her cook since i was very young (including jam), why do you ask?

[Ice]

Do you make jam Matt?

yeh when i have enough fruit , plus my elderly next door neighbour has had me help her cook since i was very young (including jam), why do you ask?

You seem to have fitted so much into your 17 years on this planet Matt.

[mattwragg94]

i try my best 

[Mrs Bee]

Ive just made a batch of Blueberry & Lime Jam, which I've made before very successfully.  However, this time I made it with frozen blueberries, so did what Val advises in her book and added 10% extra fruit.  I also used jam sugar with pectin, and an extra lime (you use the zest as well as the juice).  When I checked the temperature with my thermometer, it was a good couple of degrees or so above setting, but whereas before it's been a perfect consistency, this time it's really quite runny (almost too runny really).

So, what to do?  Can I put it back in the maslin pan and add some liquid pectin?  Or just boil it for a bit longer?  Or is it too late now?!!

I would reboil it and test it with the flake test or on a cold saucer which has been in the freezer.

I wouldn't rely on the thermometre test, some jams need a little more boiling to a set.

Also before you add the sugar to your cooked fruit, it is a good idea to do a pectin set, Very easy, just add a spoonful to  an old jam jar with a little methylated spirits in. Do keep it away from the fruit in the pan tho', you don't want any accidents .

If you get a solid blob of jelly in the jar, you know you are OK for a good set, if not then add some pectin either commercial or home made.

You will be OK to reboil it tho.

Always a good idea to put a tablespoon of jam into a bowl and leave it in the fridge while you go and have a cuppa If it gives a good set then bring the jam back to the boil and pot it.
It saves the earache and bother of potting it and then finding out that it didn't set.

[cheshirecheese]

Well, I unscrewed my jars and tipped the jam back and boiled it for a further four minutes, testing it on a saucer from the freezer - still no good.  I therefore boiled it for a further six or seven minutes (testing after every couple), and ended up adding a slug of Certo!  I'm pleased to say that after all the palava of re-washing and re-sterilising the jars, it did finally set and is delicious.  

I can only think it was perhaps the fact the fruit was frozen rather than fresh that made the difference, because when I made the same recipe with fresh blueberries it set in no time at all - in fact it was almost too set after the usual four minutes.  However, next time I'll ensure I do the saucer test rather than relying on the thermometer, to avoid having to go through the process twice over!

Thanks for all the comments  

[Mrs Bee]

Well done you, for perservering. The more you do the more experienced you will become and you get a feel for when you are nearly at a set

You can also add a cooking apple to your pan when you are simmering the fruit prior to adding the sugar as the apple will add extra pectin naturally.

I always do the methylated spirit pectin test when I make jam from frozen fruit so I can see if I am going to need any of my homemade apple pectin stock or certo.

Do be aware that you can overboil jam beyond its setting point, which results in a nasty boiled taste.

[cheshirecheese]

Thanks Mrs Ball 

[Janeymiddlewife]

Do be aware that you can overboil jam beyond its setting point, which results in a nasty boiled taste.

............................or in my case - toffee