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Old 05-28-2012, 01:49 AM   #1
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Join Date: May 2012
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I am new too!

Hi i am new too, just started....
My question is about jam.. harvested some beautiful rhubarb today and got a fantastic buy on strawberries, so made jam without pectin, just sugar, boiled for about 20 minutes, jarred, then did 10 min bath, but it didn't set. What do i need to do now to salvage?

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Old 05-28-2012, 02:03 AM   #2
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Welcome to DC! I usually cheat and use Surejel (sp). But, when I used to make jam or jelly with my grandma, she'd do the cold water set test. Here's a link to some information that might help.

National Center for Home Food Preservation | How Do I? Jam and Jelly

We've "reset" wild grape jelly by putting it back in the pot and cooking it until it sets on a plate. You can do it, or you can use what you have as syrup on pancakes, etc. and do the next batch using a candy thermometer.
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Old 05-28-2012, 03:56 AM   #3
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good morning & welcome from manchester uk.never made jam so can't help i'm afraid.know how to strip down & repair my brother's lawn mower tho',so if you've ever got any tricky grass cutting problems................!
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Old 05-28-2012, 04:03 AM   #4
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Good morning from North Wales.

H you were fed for your labor.
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Old 05-28-2012, 04:36 AM   #5
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Quote:
Originally Posted by Bolas De Fraile View Post
Good morning from North Wales.

H you were fed for your labor.
food of the gods it was too
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Old 05-28-2012, 10:16 AM   #6
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Welcome to DC.

Josie
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Old 05-28-2012, 10:27 AM   #7
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Welcome to DC!

Any rhubarb jam recipe I've seen uses pectin/Suregel.
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Old 05-28-2012, 01:10 PM   #8
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Some fruits need a little extra help. Here in the UK we can buy Jam Sugar with extra pectin or a product called Certo which is a pectin concentrate, which you can add to help with the setting process. Hopefully you can buy something similar where you are?
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Old 06-01-2012, 09:02 AM   #9
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Buonsera from Puglia, Italia and Madrid Capital,

Welcome Aboard.

Margaux Cintrano.
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