I recently made several batches of peach jam. In one batch all the jars had a peachy color liquid layer at the bottom of about 1/2 inch. Also the jam is a slightly liquidy. Is the jam edible and what happened?
Is it actually canned? Or wax on top? If canned, I would stir it up and use it on pancakes, waffles, or ice cream. If waxed, I would put it back in a pan and boil it until it thickens. Or, boil for several minutes to thicken it somewhat and kill any germs, then use it as a topping.
If it has simply been refrigerated, either of the above would work.
Did you use pectin? Did you make any changes in the recipe -- like use less sugar? I don't think there is anything wrong with your jam. It just sounds as if there was not enough pectin in the last batch. I always use Certo -- either liquid or crystals, but any brand will do I think, and my jam is always fine. You could do as the last poster suggested and use it as a peach syrup, or you could re-do it using pectin.
How long ago did you make the jam? It sometimes takes 2-3 weeks to set up. Since it is still liquid and slightly separated, if it is properly sealed (boiling water bath) just invert the jars for a week or so and see what happens.
This practice is not considered safe anymore. ThriftyFun recommends using modern canning techniques instead.
Start with enough strawberries to make 3-4 cups mashed berries and 3 cups sugar. Place these ingredients in a large bowl.
I don't make jelly, mainly because I can't stand to throw away the fruit leftover after draining the juice. Well, this uses the pulp that is leftover, and doubles the yield of your fruit, thus leftover jam!
Since my name is Barb, I really like the name of this recipe. I really love the end product - a combination of blueberries and rhubarb. It is really delicious.
This is a recipe my sister used to make. I liked it so much, I asked for the recipe. It is very delicious, and beautiful too!
Is it true that jelly and jam will not set when it is raining? I will be using commercial pectin.
By amy from Los Angeles
I don't think it does. I use to make it anytime I needed to, good luck.
I have never had a problem but you may need to cook the juice longer. Also I don't follow the directions on the pectin which says boil for one minute.
I never heard of that. I'm new to canning. Recently made my very first batch of Seedless Blackberry jam. Next I'll be making Mixed Fruit Jelly from 3 different fruit juices. If you have any more tips, I would appreciate the advice.
Today I did not have enough crab apple juice to make the jelly I wanted, so I took blackberries, squeezed them with my hands to get the juice and combined the two to get the proper amount required.
Apples are very high in pectin, used to thicken jellies and jams. Pectin is very good for you, and is even added to supplements and touted as being good for your heart.
Jams, jellies and preserves are foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are thickened or jellied to some extent.
I have been given a lot of rhubarb and thought I would make some jam. What I would like to know is can you use powdered gelatin instead of pectin? Many thanks. Helen xxx
By helen from U.K
I wouldn't. Gelatin contains protein which can grow bacteria quite nicely and make you very sick. In canning proteins are canned with pressure and I think it would ruin the gelatin. But you could probably just boil the rhubarb with lots of sugar and make a preserve. Read up on preserves.
Can I re-cook my jam and add water to make it less thick?
Janet from Evesham, England
Just reheat it, then slowly stir in water a teaspoon at a time until it is the right consistency. No need to cook it over again.
Hi there.
I once had jam that turned out too thick...so I added
a little apple juice (concentrated), reheated it and it
was great.
Hope this helps you.
Julia in Orlando, FL
Thanks for your help, I have already thinned one jar and will do the rest soon, it worked a treat.
