Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, how to rectify jam or marmalade that won't set. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Open the jars and measure out how much jelly or jam needs to be recooked. Place this in a large pot and mix together. Put the jam into a large pan. and heat to the boil, stirring to avoid burning. A skin should form and start to set.
To begin with this particular recipe, we must prepare a few components. You can have how to rectify jam or marmalade that won't set using 2 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make How to rectify jam or marmalade that won't set:
- Prepare Certo liquid pectin
- Prepare Lemon juice
Marmalade is by its nature a high sugar preserve. Did you check for set while the marmalade was cooking? Many of them mentioned the trick of putting a plate in the freezer when you begin the process, then testing a drop of jam on it to see if the jam is firm enough. David Lebovitz lauds the tip in his tutorial on making cherry jam.
Steps to make How to rectify jam or marmalade that won't set:
- If you have not used Certo in your recipe
- You can add Certo at the rate of 125ml for every 1.5kg of sugar you have used in your jam. You may also find it useful to add a tablespoon of lemon juice if the fruit was very ripe and lacking in acidity.
- Put the jam into a large pan. and heat to the boil, stirring to avoid burning. Stir in the appropriate amount of Certo, and boil as fast as possible for about 5 minutes.
- Test a small sample on a cold plate (put the plate in the freezer for 10 minutes). A skin should form and start to set. If still not setting, boil again for another 3 minutes and test again. Once a set has been achieved, pot up and seal as usual.
Many of them mentioned the trick of putting a plate in the freezer when you begin the process, then testing a drop of jam on it to see if the jam is firm enough. David Lebovitz lauds the tip in his tutorial on making cherry jam. Drip some jam onto the plate, nudge it, and if it wrinkles, it's ready. With my extremely limited knowledge of jamming, I would guess you could try cooking up some more of the fruit, no sugar, no pectin, and stirring a little bit in at a time. As Pulse said, it's the sugar / pectin ratio that get you 'jam'.
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