"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 08-16-2008, 09:56 PM   #1
Assistant Cook
 
Join Date: Aug 2008
Location: PA
Posts: 4
Jam problem ... didn't set

My husband and I were trying to make peach jam and we thought we followed the instructions, but, it has been a week and a half and the "jam" has not jelled. I was wondering if there is any way to save it or if it is a total loss. Any advice would help. We are new to the canning thing but so far we like it. Thank you.

__________________

__________________
mommanalley51608 is offline   Reply With Quote
Old 08-16-2008, 09:59 PM   #2
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by mommanalley51608 View Post
My husband and I were trying to make peach jam and we thought we followed the instructions, but, it has been a week and a half and the "jam" has not jelled. I was wondering if there is any way to save it or if it is a total loss. Any advice would help. We are new to the canning thing but so far we like it. Thank you.
use for syrup for pancakes, waffles etc . also could use as a glaze for peach pie or just pour over pound cake for simple dessert welcome to dc

babe
__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 08-16-2008, 10:11 PM   #3
Executive Chef
 
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
Welcome to DC.c, momma n.
I nuke my jar to disolve alittle bit to add to a terryaki/ ginger/ garlic marinade for chicken or london broil.
it gets alittle soupy nuked, so yours would be perfect.
Or just use that & some nuked cranberry jelly as a glaze for duck or turkey.
Or try pouring over some cut up sweet potatoes and bake like candied yams.
This is in addition to the things mentioned above.
Or...you could send it to me. I'll find other uses for it for you. LOL!!!

Let us know what you decide to do. Enjoy!
__________________
quicksilver is offline   Reply With Quote
Old 08-16-2008, 10:24 PM   #4
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
The "art" of making jams and jellies continues to be the pride of a few for it takes not only following the instruction, but understanding them and when the "gel stage" has been reached. Sugar must be added all at once and the hard-boil must be quick and maintained for 1 minute. Its simple but complex. We have all done it. We learn.

If you do not have the Ball Blue Book of Preserving you should get it. It is the bible for all things canning. In it is a possible correction, but it is much easier to follow Babetoo's suggestion and just enjoy it as a syrup..... or just wait. Some jams will take a month or more to set up.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 08-17-2008, 08:43 PM   #5
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Don't know what recipe you used ... no added pectin, added liquid pectin, or added powdered pectin. The "fix" depends on that.

Making jam is really not a mystical art which only a few can master ... it certainly doesn't have to be a case of "Double, double toil and trouble; Fire burn, and caldron bubble. Cool it with a baboon's blood, Then the charm is firm and good." (Macbeth) If you're using added pectin - you follow the instructions for the pectin you are using ... if without added pectin you have to cook it to the gelling stage ... the times and temps are only guidelines - sometimes it talkes a little longer to get a gel based on the pectin content of your fruit. I use a triple-test method ... once the pot is up to temp I start using the the spoon test, and when that looks good, I then use the freezer test to confirm it: Testing Jelly without Added Pectin.

Now, to fix your runny jam .... you might try this: Remaking Soft Jellies

While I will agree that the Ball Blue Book of Home Food Preservation used to be the defacto primer every canner should own ... these days you can find all of the relevent information at the: National Center for Home Food Preservation. And they have a good section on: Making Jams and Jellies

Hope this helps ...
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-18-2008, 02:37 PM   #6
Senior Cook
 
Join Date: Feb 2008
Location: Sarasota County, FL
Posts: 141
You can also add some red pepper flakes and garlic and baste a pork tenderloin with it. I have made runny jam on purpose for that use.
__________________
shortchef is offline   Reply With Quote
Old 08-23-2008, 06:29 PM   #7
Assistant Cook
 
Join Date: Aug 2008
Location: PA
Posts: 4
Thank you all very much
__________________
mommanalley51608 is offline   Reply With Quote
Old 08-23-2008, 06:30 PM   #8
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
so what did you end up doing?

babe
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 08-24-2008, 03:21 PM   #9
Sous Chef
 
smoke king's Avatar
 
Join Date: Mar 2008
Location: elkhorn, ne
Posts: 985
I made a batch of pepper jelly a few years ago and ended up with the same problem-it just wouldn't set. The flavor was spot-on though, and I did'nt want to toss it, so I put one of the jars in the fridge, and an hour or so later it "jelled" right up!!

I've still got several jars from that batch in my pantry, and it still hasn't set. But, whenever I want to use one, I throw it in the fridge and an hour later its perfect!!

FYI-I was told that my jelly didn't set because I tried to make a double batch-evidently thats a no-no and it threw something off.

Good Luck!!
__________________

__________________
smoke king is offline   Reply With Quote
Reply

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.