My rhubarb/strawberry jam didn't set properly. What is the best way to correct it?!
I was used to using Sure-Jell but couldn't find it here!. Had to use Certo!. Something went wrong!.Www@FoodAQ@Com
Answers:
Cook it longer!. The sugar should help it set up as it's cooked more!. If that doesn't work, enjoy your fruit syrup! :-)
It may be that for future batches you'll have to use extra Certo!. I think my mom had to do that when she couldn't get Sure-Gel!.Www@FoodAQ@Com
It may be that for future batches you'll have to use extra Certo!. I think my mom had to do that when she couldn't get Sure-Gel!.Www@FoodAQ@Com
This is a recipe I use and if followed correcty no problems!.
Rhubarb & Raspberry Jam
Ingredients
1 ? lb (675g) rhubarb
11oz (300g) raspberries, fresh or frozen
Juice form one lemon
2!.2lb (1kg) Jam sugar
Method
1!. Wash rhubarb and raspberries and cut rhubarb into small pieces!.
2!. Mix together rhubarb, raspberries, lemon juice and jam sugar!.
3!. Heat continuously, stirring until full rolling toil is achieved
4!. Boil rapidly for at least 4 minutes!.
5!. Pot immediately into warmed jars
6!. Cover label and date!.
Makes about 3 ? lb (1!.6kg)Www@FoodAQ@Com
Rhubarb & Raspberry Jam
Ingredients
1 ? lb (675g) rhubarb
11oz (300g) raspberries, fresh or frozen
Juice form one lemon
2!.2lb (1kg) Jam sugar
Method
1!. Wash rhubarb and raspberries and cut rhubarb into small pieces!.
2!. Mix together rhubarb, raspberries, lemon juice and jam sugar!.
3!. Heat continuously, stirring until full rolling toil is achieved
4!. Boil rapidly for at least 4 minutes!.
5!. Pot immediately into warmed jars
6!. Cover label and date!.
Makes about 3 ? lb (1!.6kg)Www@FoodAQ@Com
cook it some more and check it!. Put a spoonful on the back of a cold plate run your finger through and if the smear stays parted then it is ready!. It is vital that you check, because water levels in the fruit and the ripenesss in the fruit can change the make up of the jamWww@FoodAQ@Com
Certo has recipes either under the label on a bottle or inside the box!. Check it out for your type of jam!. Sounds like you need to cook it longer!.Www@FoodAQ@Com