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Post by ladystargazer on Aug 24, 2007 19:04:55 GMT 1
Sir has today made some of his chilli jam.
It contains chillies (obviously), tomatoes, wine vinegar, sugar, fish sauce and a small amount of garlic and ginger.
Trouble is, that this batch hasn't set. It's already in jars and Sir was wondering if it would be OK to put it back in the saucepan and bubble it off a bit. Is he risking something nasty by doing that?
As there is no pectin in this I don't think setting is going to be too easy anyway. Can you buy pectin for jams and such, and if so where?
Thanks in advance.
LSG
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Post by sweetleaf on Aug 24, 2007 19:10:27 GMT 1
Lemon Juice can help a lot, with the set...... as long as you bring the mixture to the boil, I cant see that there will be any problems stored up there.
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Post by emseypop on Aug 24, 2007 19:14:38 GMT 1
I reboiled some plum jam and it set the second time, with no nasty probs, so far. I belive you can buy pectin from holland and barret, (so fil tells me) failing that, try ebay, you can get anything on there you know!
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Post by emseypop on Aug 24, 2007 19:21:21 GMT 1
yep, you can get it on ebay, shipped in from america, £3.97 inc shipping for 49g
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Post by 4pygmies on Aug 24, 2007 19:35:25 GMT 1
Pectin is available anywhere that sells jam making stuff - most supermarkets stock it as this time of year. Even our village store has it.
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Post by sweetleaf on Aug 24, 2007 19:38:18 GMT 1
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Post by 4pygmies on Aug 24, 2007 19:47:27 GMT 1
Maybe put some apple in too then to counteract the sharpness....would that be too chutney ish? Just a thought....lots of pectin in apples too...
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Post by ladystargazer on Aug 24, 2007 19:52:08 GMT 1
Thanks all, have offered Sir your options and comments - I'll let you know what happens.
Ohhhh! This site is wonderful
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Post by emseypop on Aug 31, 2007 17:45:21 GMT 1
What happened with the jam LSG? Or shouldn't I ask  |
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Post by ladystargazer on Sept 3, 2007 13:41:18 GMT 1
Well, reboiling it up seemed to work. Perhaps a bit too much.
Sir actually wanted to enter his jam at the local produce show. He did, and the judges comments were ' a strong flavour and stiff consistency'!!! His efforts weren't placed unfortunately, but he did win a Bronze for his chilli, pepper and tomatillo (3 unusual veg on a plate - or some such - category). He won all of 25 pence but did get a certificate as well. Ah! Bless!.
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Post by emseypop on Sept 3, 2007 14:13:47 GMT 1
ahhh thats nice. Debi and I were thinking of entering, something, in next years KHS prolly beetroot as some of the veg there looked as good as ours.
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Post by emseypop on Nov 26, 2007 11:51:39 GMT 1
I.m thinking of making a batch of plumb jam using some plums from the freezer. Do you think I'll have to alter the recipe in any way? FIL seems to think the jam will loose color as the plumbs have been frozen?  |
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Post by Sleepy on Nov 26, 2007 11:56:53 GMT 1
I.m thinking of making a batch of plumb jam using some plums from the freezer. Do you think I'll have to alter the recipe in any way? FIL seems to think the jam will loose color as the plumbs have been frozen? Should be fine. When making jam you want the cells to break down. Freezing will do that for you. |
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Post by Sweetleaf on Nov 26, 2007 12:44:15 GMT 1
Most of the colour of the jam comes from the skins, I see no reason to believe freezing will alter them, make the jam Emsey, and tell me if Im wrong.  |
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Post by emseypop on Nov 26, 2007 18:54:51 GMT 1
will do sweetie, prolly not till the weekend tho |
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