"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 09-26-2011, 09:24 AM   #1
Assistant Cook
Join Date: Sep 2011
Posts: 3
Jam and marmalade runny

Hi there

Im new to canning/jamming and I have tried to make Grapefruit Marmalade and Strawberry Jam.

Both recipes are from the Ball books and followed to the T. Ive had to reboil the marmalade and its still runny, tastes wonderful tho. Same thing with Strawberry Jam, only had to boil hard for 1 minute, fruit floated to the top and the syrupy stuff at the bottom is runny (this was made with liquid pectin). Do I reboil Strawberry Jam with another pack of pectin??



Sue P is offline   Reply With Quote
Old 09-26-2011, 10:52 AM   #2
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Unfortunately following a recipe to the T has different meanings for different people and can only improve with experience. If you have an instant read thermometer (especially the probe type), use it next time to see if you are really getting a hard rolling boil -- temperature should reach 220°F or very close to it. Failure to get and sustain that high temperature prevents the chemical reaction of gelling to occur fully, though it may eventually occur days or weeks later. Sometimes patience is the best recommendation.

Recipes using pectin require less hard boiling, usually only for a 1 minute period, otherwise you use the cold plate/spoon process (pg 29 of the Ball Blue Book) to find the gel stage.

I would anticipate that your jams might have been runny to begin with and needed to cook longer to evaporate some of the moisture first before going to the final step of setting it up for gelling. That, and temperature, are two of the main biggies you have to pay attention to.

Even experts gets 'syrups' at times. They are good on waffles, pancakes, oatmeal, etc. or you can keep some 'Instant' ClearJel® on hand to add when you open a jar to thicken it up.

Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 09-26-2011, 11:37 AM   #3
Assistant Cook
Join Date: Sep 2011
Posts: 3
Thanks for answering =)

I dont have a thermometer and was just looking at one in the shops, will go peek at Amazon. Id like to make a jam that gels when it should, so will keep on trying =)

Will keep a bit just to put on son's waffles =)
Sue P is offline   Reply With Quote
Old 09-27-2011, 02:55 PM   #4
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,067
Mc gave you an exelent advise. However, before you even venture into next atempt i want to warn you that you tookup the hardest jams to make. Both Grapes and strawbery are full of liquid and are hard to make becasue of that. I know I would not. I make other things though. My mom is a seasoned jam maker and even she has hard time with strawbery.
if you are going to try again look for the fruit/berry that are easier to deal with.
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-27-2011, 03:12 PM   #5
Assistant Cook
Join Date: Sep 2011
Posts: 3
Thanks for that tip CharlieD, I will think again before doing strawberry and marmalade Im wondering what I should do next really. I think I will flip thru my books again and see. Im sure I will be back soon with more ?s
Sue P is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:43 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.