Anyone successfully made a nice jam?

[cookie1]

I nearly always use the CSR jam setting sugar. Saves failures.

[achookwoman]

I added some of the apple jelly to some cranberry sauce to 'revive' it.

[Amanda]

Made the plum jam out of the EDC cookbook yesterday and cooked, and cooked, and cooked it.  Still didn't set.
Will put it back on to boil today and am wondering if it is too late to add Jamsetta?
Any ideas?

[judydawn]

Hi Amanda, I'm not a prolific jam maker but I read on this thread that Chookie says you can recook jam at any time so put it on again, add 1/2 pkt jamsetter and see how you go.  You've got nothing to lose, let us know how it went 

[Amanda]

Thanks Judy - I knew you would come through for me.  Of to buy the Jamsetta now!
Will let you know how I get on.   

[achookwoman]

Amanda,  Judy is correct.  Or you add some lemon juice or a pot of old jam that is a bit stiff or set too firm.

[Amanda]

Already put a lot of lemon juice in it, Chookie.  Might be time to try the Jamsetta.

[achookwoman]

Amanda, what was the ratio of pulp to sugar?

[Amanda]

3 kilos of fruit (cooked with the stones in, then strained), 1 1/2 kilos of sugar. As per the TM book recipe.
Also added juice and some pulp of 1 lemon.

[Amanda]

5-10 minutes on the stove and a packet of Jamsetta have done the trick!
Thanks Judy and Chookie!

[judydawn]

Terrific news Amanda, will await my jar of plum jam 

[achookwoman]

Amanda,  this will go well with your soaked grain bread.    Well done.

[cookie1]

What would we do without all our lovely helpers here. Thanks ladies I learn a lot from you both.

[darls]

Hope this wont get buried under!

I've made pineapple jam (to bring back childhood memories of spreading pineapple jam on hot toast and Golden Circle has had to delete that line years ago which broke my heart/stomach!) tonite however I have a couple of questions to ask.

1. I put in 750g chopped up fresh pineapple pieces with 500g rapudura sugar in a bowl to 'marinate' for an hour.
2. Dumped the mix into TM and quickly minced it and cooked it for 42 mins at 90 degrees c with speed of 2. Added juice of a lemon as it would not set or thicken as I'd like it to.
3. Poured all into 'sterilised' jars and sealed with Kleen View cover as I used recycled twist-top jars, then put the lids on top.

So my questions are:

1. If the jam is still runny tmw, can I do it again and add Jamsetter (I couldn't find my packet in pantry!) for how long?
2. Will Kleen View cover do the job rather than recycled twist-top lids?
3. Do I still need to do waterbath the jars for 5 mins, even with Kleen Views and lids on?

Thanks - my little boy's impatient, he can't wait to try the jam!

Cheers

[judydawn]

As you can see from Amanda's posting 4 up from yours darls, she recooked some jam for 5-10 mins with a packet of jamsetter and had success.
Will leave the other 2 questions for those more in the know than me.