Problem with preserves

[GotGarlic]

I'm trying to make fig-lemon preserves from a cookbook I have. It's not thickening at all and I've let it cook for much longer than the recipe says. It's just figs, sugar and sliced lemon. I macerated it all overnight and have been cooking it for a couple hours now. No thickening.

I have liquid pectin, RealFruit Instant Pectin and arrowroot. Any suggestions on how to fix this? Thanks.

 

[blissful]

Hey GG, well, you can do either thing. You can cook it until the sugar thickens it, and you can test on a cold spoon or plate, until it can be swiped through, and not melt back into the swiped areas. Or you can add pectin. Either will produce a thickened product.

I find that the recipes for cooking down the sugar are my favorite, the water goes away and the sugar thickens it (don't over do it) and your product is just a fabulous as a pectin thickened product. The problem, each fruit, has a different amount of water, so the cooking time may decrease or increase. Be flexible.

 

[Rparrny]

If you choose to use the liquid pectin, I find that 2 pouches to 8 cups of fruit gave a very nice consistency. I would be worried about cooking the fruit too much longer as you will lose so much of the flavor.

 

[GotGarlic]

Thanks for your replies. I had forgotten about the cold plate test (I have not made a lot of sweet preserves), so I did that and it was fine. So I went ahead and canned some. I also froze some, just to see how that turns out, and kept some for the fridge. It tastes really good.

 

[CharlieD]

I'm sure it is too late. When making preserves it is very important to boil the fruit, not simmer. It has to boil.

 

[GotGarlic]

I'm sure it is too late. When making preserves it is very important to boil the fruit, not simmer. It has to boil.

Thanks, Charlie. Yes, it's finished now. I appreciate your input [emoji2]