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strawberry jam not set

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Post by AngelinaJellyBeana on 16th May 2011, 9:27 am

I made some strawberry jam yesterday, (English) strawbs were reduced as they were on their sell by date.
I added in some chopped up Bramley apple and plenty of lemon juice (along with apple cores and lemon rind & pith in a bag for more pectin) and it's still runny. I know I could use it for sauce if it was just for me but this was particularly for someone who only likes strawberry jam as a present.

Would boiling it up again with extra lemon work to make it set?
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Post by Jaded Green on 16th May 2011, 5:54 pm

Probably.

I made some jam in 2007 that was so set it's like boiled sweets. As no-one has eaten it in all this time, I was about to chuck it out, but Mr JG has bravely opened a jar and eaten it on toasted tea cake and suggests we use it in hot things eg rice pudding
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Post by Dandelion on 16th May 2011, 10:41 pm

We did something similar with some rock solid strawberry jam - adding it to a bit of boiling water and gently microwaving made it a bit more malleable, and it could go on steamed puds etc. I don't have any experience of runny jam unfortunately. If it was me I would experiment with one jar to see what happened. Good luck!!

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Post by Adrian on 16th May 2011, 11:25 pm

My runny jams (usually cherry ones) just set aside as yogurt mixers or for porridge, I used to add more pectin and boil up more, but I make so much now that we can afford to have runny batches as well..

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Post by Jaded Green on 17th May 2011, 6:31 pm

How long does your runny jam keep Badger? Do you put it in the fridge?
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Post by Adrian on 17th May 2011, 7:01 pm

Jaded Green wrote:How long does your runny jam keep Badger? Do you put it in the fridge?

I vacuum can my jam, so we are still using jam I made a couple of years ago

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Post by AngelinaJellyBeana on 17th May 2011, 7:17 pm

I've had a boil up again with some extra lemon and it seems to have thickened up a bit.
Friend says he's not too worried as long as it tastes good (which I think it does Laughing ) and he can make jam sponge puddings.

I think runny jam should keep the same as a more set one as the quantities of sugar are right, just not much pectin in the strawbs to set it. But I usually keep it in the fridge once opened anyway
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