Why does my jam never turn out?!
Answers: i follow the recipe test the set on a saucer from the fridge but it sets like concrete and always taste to me like burnt sugar i check for it wrinkling regularly and as soon as it does i stop it cooking what am i doing wrong i even use jam sugar please help
Foolproof method:
50% fruit
50% castor sugar
simmer ON LOW / MEDIUM HEAT definitely not full.
Too hot is the most likely cause of your "burnt sugar taste"
Be patient and stir often. The test you do is fine.
All heat settings vary on all cookers. It sounds to me like you're cooking with the heat up too high. Reduce the heat and cook for longer if necessary.
The fact it sets like concrete and (I'm guessing) looks more like jelly than jam means it's overset. Either reduce the fridge power, take the jam from the fridge sooner use a little less pectin or a little more water.
THEN, make sure you record what you have done every time. If you don't like what you have made alter as I've suggested above and do it again, record your alterations and record the results. PRACTICE MAKES PERFECT!
It sounds like you are cooking it too fast with the burnt sugar taste. Put in less sugar and cook slower.
Must agrre with all above, jam making is a pastime to be enjoyed at leisure, slow and low is the secret
Get yourself a sugar thermometer, your jam will never fail again
I never heard of using a saucer from the fridge, I always use it at room temperature. The smell of burnt sugar indicates that you've gone too far cooking it, unfortunately sugar can keep cooking your jam even after you switched off the burner, due to it's capacity to conserve the heat.
I recommend next time you fill your kitchen sink with cold water and ice and as soon as you can smell burnt sugar you put your pan in it and stir like mad too cool the jam as soon as possible.
It certainly sounds as if you are boiling the jam for too long.When you check for wrinkling,it only needs to wrinkle slightly for it to be ready.Keep trying,I,m sure you will hit on the right way soon.