Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, how to rectify jam or marmalade that won't set. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sometimes the cooler temperature can help make it set up nice and firm. When it's well-chilled remove it from the fridge and check to see if it has jelled. While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook how to rectify jam or marmalade that won't set using 2 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make How to rectify jam or marmalade that won't set:
- Prepare Certo liquid pectin
- Take Lemon juice
Pectin and sugar is required to achieve a set. Certo liquid pectin is a totally. To fix or " re-set " runny jam or jelly, pour the contents of each jar back into the pot. If you haven't already over-boiled your marmalade to past its normal setting point you can always try re-boiling it to achieve a better set.
Steps to make How to rectify jam or marmalade that won't set:
- If you have not used Certo in your recipe
- You can add Certo at the rate of 125ml for every 1.5kg of sugar you have used in your jam. You may also find it useful to add a tablespoon of lemon juice if the fruit was very ripe and lacking in acidity.
- Put the jam into a large pan. and heat to the boil, stirring to avoid burning. Stir in the appropriate amount of Certo, and boil as fast as possible for about 5 minutes.
- Test a small sample on a cold plate (put the plate in the freezer for 10 minutes). A skin should form and start to set. If still not setting, boil again for another 3 minutes and test again. Once a set has been achieved, pot up and seal as usual.
Just tip the jars of marmalade into your jam-making pan again, and bring the mixture to a gentle rolling boil - that is a vigorous boil where there are bubbles across the entire surface. The jars of jam to be remade; No-sugar-needed type pectin - available at most grocery stores and big box stores and online here, at right. I made corn cob jelly again this year. This year after boiling and adding more pectin a second time it still won't set up. Can I yet again reboil and add more pectin.
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