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I tried to make blueberry and orange jam but it just didn't set at all. Only thing I can think is that I boiled it too hot, is that a thing? Instead of small bubbles and scum I got big bubbles. I jarred it anyway and stuck it in the fridge, but i'm not holding out much hope. Has anyone had much success reboiling jam with liquid pectin?
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Jun 13, 2017 21:15
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| # ¿ May 3, 2024 04:07 |
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Crusty Nutsack posted:No that's not a thing. You want a full rolling boil. I have not reboiled with pectin though I believe people do it. I'd just use it as an ice cream/yogurt topping or for smoothies etc. Next time, test how well your jam is setting by putting a bit on a cold plate and seeing if it congeals. Thanks for this. I guess I need to invest in a thermometer or at least try the cold plate/spoon method. Thankfully it does make a really nice pancake topping.
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Jun 15, 2017 09:27
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HUGE PUBES A PLUS posted:Pro-tier suggestion here for softer set than you wanted jams. I like to use failed jam to make sauces for meat in the slow cooker. I have never done anything like this before but I am super tempted right now  does it have to be a slow cooker or could you do it in the oven, maybe in a roasting tin?
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Jun 15, 2017 22:28
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Literally A Person posted:I sear my meat first and cover it about halfway in a stock pot with my braising liquid. Set it on low and let it go for like 6 hours. Thanks! I'm pretty new to cooking at a non basic level, this seems like a fun thing to do for sunday lunch.
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Jun 15, 2017 22:39
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