Setting Point - Place a blob of the jam onto a saucer and allow to cook for a minute, if a skin forms and the jam wrinkles with a gentle poke the jam is ready. Same deal with the lids - wash, rinse, simmer, hold til needed. Thank you for writing this amazing site! I read your article, thanks so much it’s now new name is apple syrup, The renaming method works quite well when you are making fudge too, my mom has used it for years, you ask what she is making and her answer is “Either fudge or ice cream topping, we will know which one soon”. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. We followed our recipe (which came from our local desert arboretum) to a T, and are confused on why it didn’t set. More on those techniques here. It’s not a perfect solution every time, but it typically helps. And by the way, same thing happened to me last year and my second processing came out fine. jars of jam that set … To obtain a stiffer set, add 250ml (½pt) of thick apple or red current juice, boil and finish as above. I have a large batch (20 jars) of wild Maine blueberry jam that is runny. Copyright © 2020 Nigella Lawson. Vegan friendly. Homemade Rhubarb and Ginger Jam. You can try, but I can guarantee your results. 2 Mix sugar and ginger together, sprinkle over the rhubarb. Oh my when my family sat down an started eating I heard nothing but amazing compliments and I was pleased It was delish , after making more jam and jelly then we can eat in a lift time, now the grand kids as for jars of jelly just so they can melt it down to syrups, you just can’t win sometimes lol. In my first year of canning, I had a batch of strawberry jam that didn’t set, so I called it sauce and gave it away as gifts. 6 Test a teaspoonful on a cold saucer, place in fridge for 30 seconds, it the jam wrinkles when pushed by a finger the jam is set. The temperature in the fridge probably helped the jam set up. It has helped me so much in my preserve making ! Rhubarb & Ginger Jam: As always, the recipe is derived from The Australian Women’s Weekly recipe book I have. Stop thinking about it. 9 Cool, covered with a tea cloth. I made Christmas jam using your raspberry jam recipe and it’s a little to runny. When my jelly or jam doesn’t set I use it as apple syrup or what ever my fruit was and it is WONDERFUL SYRUP!!!!! It didn’t set enough, and I was really disappointed. I was amazed at how firm my jam became. Literally. Keep refrigerated. Put your rhubarb, minced ginger, orange juice and water into a pan bring to the boil then reduce the … Obviously I’m sure small differences happened, but the main one was that I used the same brand (I believe Ball) liquid and powdered pectin. So I just processed a couple batches of ground cherry jam for the second time. FOR-EV-ER…. But I wonder whether it will keep? Cut the rhubarb … Or is it now a sauce? This could result in warping of the pan as well. My first try I made some really delicious syrup even though I followed the recipe and all the directions. So, your cooking range may be the culprit as well. . Notify me of follow-up comments by email. Any time a recipe gives you a cooking time, it’s simply an approximation. My grape jelly with liquid pectin didnt set. No amount of additional conventional pectin will work if you don’t have enough corresponding sugar in the jam. Dash of smoke flavor. Okay. Cooler temperatures often help the jam find its way to a firmer consistency. Or do they now need to be kept in the fridge permanently? If you are an experienced and seasoned canner, I invite you to leave your wisdom in the comments section! Discard ginger, return rhubarb to pan, stir, and cool for 5–10 minutes. However, sugar has everything to do with jam’s ability to set. Katie, my guess is that the issue is with the pectin. Rhubarb and Ginger Gin Jam. That I cannot do with runny jam. I canned 4 jars and put a dish in the fridge for the kids. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. During cooking, you also need to be checking for signs of set. That simple act really was very effective. 20 min 1 ora 40 min rhubarb ginger jam microwave Read recipe >> rhubarb and ginger jam. So… I recooked the jam and followed those instructions exactly. Cover with a plate and set aside for 2 – 3 hrs to allow the rhubarb juices to start flowing and ginger flavour develop. Fruit adds a great taste to the sauce. Is it safe to eat, not having the fruit and pectin cooked in canning pan? We made some prickly pear jelly (liquid pectin, prickly pear juice, lemon juice, sugar) last week and it didn’t set. Your email address will not be published. After 20 minutes take a small amount of the jam … Sort of like my experiments. Before you start to worry, let me ask you a few questions. It’s safe to eat. If not repeat this process every 5 minutes. Now I know what I did I wrong, so I’ve got ice cream topping, pancake syrup and the best ever cobbler base!! You won’t know for sure until you open a jar. I am a first-time jelly canner any help would be appreciated thank you . They’re both delicious, however the liquid is going to be a sauce, and the powdered is the perfect consistency . There are many ways to enjoy a batch of truly scrumptious jam. The first is to rename the preserve you’ve made. I originally used liquid pectin, and now want to remake it. Can I use your method with only the sugar and powdered pectin to get a firmer set? Last week I made my Rhubarb and Ginger … Transfer to jars, cover and chill. In the morning most of the sugar will have dissolved and the juices will have come out of the rhubarb Turn into a pan, add the root ginger … When my parents first got married mom made a batch of jam and it separated. Last week I spent some time in Chicago with my family. Lovely recipe. (I know this is a jam blog and not a filling blog so I’ll understand if you can’t answer that one.). Either way, the results are always satisfying! Place in a large non metallic bowl. Unfortunately I can’t seem to find their exact recipe from the book online, so here is their Rhubarb Jam recipe. It’s fine Ike that from the fridge, it will spread fine on bread. Remove the root ginger, stir in the crystallised ginger and then boil until the jam thickens to a soft set. Can be frozen at this point. You will need to use fresh lids. I have had good luck in adding a single shredded green apple for jams requiring pectin. 190ml If I put it in the fridge and it thickens up, can I then take it back out and keep it in the cabinet provided I don’t break the seal on the jars? Often rhubarb jam is made with strawberries (which is lovely), but not … 4 Place rhubarb mixture into a preserving pan, gently bring to the boil making sure that all of the sugar is dissolved before boiling. It is very liquidy! I want to give it as gifts. Bring to a boil and then reduce heat to medium. Is is possible after 48 hours of not setting up to dump back into pot, re-boil and add more liquid pectin then re-jar in new jars? I am noticing that every batch of jam made with liquid pectin is too runny and I am afraid to keep boiling because I don’t want to break down the pectin further. Would that let you keep them longer? The second batch I played with the recipe just a bit and it seems perfect. Except should be 210F NOT Centigrade! My jelly gelled a little bit but still moves around a little bit in the jar, but not entirely liquidy, even after been in the fridge for a few days. My jalapeno peach jam didn’t set very well over the weekend (I think the recipe didn’t call for enough pectin). 1 Trim, wash and dry rhubarb, cut into 1" long pieces. Ok. I had the perfect apple jelly going to the end. Plan to do again with more rhubarb from the allotment and check when at 105C this time. 10 When cold, cover with a waxed disc and tightly screw lid. Can be frozen at this point. The jam that was a bit more runny in the past never bothered me. To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it … Good news? Made with the freshest fruit . I made the mistake of trying to make a big batch of raspberry jelly and didn’t put as much sugar as was called for. Just know that you’ll lose some yield in remaking it, and that there are no guarantees that you’ll end up with exactly what you want. My dad thought she was the coolest! And I love Penny’s story about the separated jams! So, after reading here and one of your other blogs that it could be a week (or maybe even more) for it to gel, I’m waiting to see if the second go around is successful. Keep the jars in the hot (not simmering) water until it's time to fill them. I was watching The Great British Baking Show the other week and one of the contestants was baking something with rhubarb, orange and ginger. I used sure powder. Put a jar in the fridge and check the consistency in 24 hours. Cut the rhubarb into 3cm lengths and place in a preserving pan. You followed a recipe, you checked for set, you used reliable pectin, the jars have been out of the canner for a few days, and still, the jam is too darned soft. How can you tell if your jelly or jam didn’t set? Is my jelly safe to give to other people or eat I don’t notice any mold on the jar. Additionally, did you check to ensure the jelly was setting up before you took it off the stove? Wash the rhubarb under cold running water and slice into 2cm pieces. Can be frozen before cooking and left to defrost for 24 hours before cooking. I’ve only got one jar of it left and and I know he’s going to be praying that I “get it right” again this year. Put rhubarb in a bowl. Any suggestions on how to thicken it once I open the jar and it still hasn’t set? We had a huge plum tree and that gets old after a bit. I have had troubles getting syrups and jams to set properly… or sometimes I have to cook them Every time I try to fix a batch, it gets too firm or burns. Can be made using ordinary granulated sugar but I find it does not keep so well. Canned it thinking it would set in a week or 2. 1 Trim, wash and dry rhubarb, cut into 1" long pieces. So far I’m dubious about the success of the second processing as it still about as runny as the first batch. i had a batch of Habanero jelly that didn’t set…. Many of us look at jam recipes and are aghast at the amount of sugar it calls for. You’re a new canner and your jam didn’t set. Rhubarb and Ginger Jam According to my latest copy of Country Living, rhubarb is not really in season until later in the Spring. Hope this was helpful. If it’s magnetic, it can be used on that kind of stove. Ideas? If the pear jam does not set then it’s bar-b-que sauce. I made strawberry lemon marmalade on 8 -2- 16. This post is for new jam makers. I have made a dozen jars and think perhaps I should give them to neighbours to use up? Never waste. 1kg rhubarb, washed and chopped into 2cm pieces; 850g sugar; 50ml of water; juice and zest of 1 lemon; 6cm piece of ginger, finely chopped; Place rhubarb in a large, heavy-bottomed pot and add the sugar, water, ginger, lemon zest and lemon juice. Quick question- if my jam hasn’t set – I see one of your options is to place it in the fridge – after chilling – can I then safely remove them from them from the fridge to store ? So saying that, I don’t have a problem if it were to set too hard. Store as for ordinary jam. I ran out of regular sugar making strawberry jam yesterday, but had a couple of gallons of strawberries left. There’s a bit difference between using jello for freezer jams and using it for jellies destined for the boiling water bath canner. He had married a genius who made syrup for pancakes or ice cream and jelly for toast all in one bottle. Everyone loved it. So we reduce the amount of sugar, thinking that it won’t do anything but make the jam less sweet. The end result is worth it, I promise you. This is the best happy accident story ever! I made grape jam last year. We used jello to help change up the flavor. The stuff I water processed is better than it was but definitely not a jammy set. Sterilize four 1-pt. I thought what a great idea for jam! I doubled a blackberry recipe and it didn’t set. Actually…I deliberately sabotaged my last batch so it would be a syrup! Can I try to remake it again with powdered pectin? I remembered your advice about renaming it, so I labeled it grape sauce and put it away. The Jam Bandits’ Rhubarb & Ginger Jam. One of my peach jam batches turned out running!! It makes a completely delicious bbq glaze, and it’s the perfect consistency for that! They are only an issue if they start moving on their own and stay active. If still runny carry on cooking. I suppose I could heat it when serving and add corn starch, but I don’t want more jam…just a nice syrup for waffles! Any help would be appreciated. The jam sugar is supposed to help but I had to do the wrinkle test five times before this batch was finally ready! anything and ginger is good in my eyes It is runny and sloshy and you don’t know what to do. https://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/, Hi , I am Darrell , I made jam for the first time , made raspberry , blueberry , and they are great ,I cannot have much sugar , so did not use much , but then made choke cherry jam , and did not set , I never used much sugar and no pectin , am I able to reboil and add Certo , will it thicken and will it taste ok , please help, Sugar plays a vital role in creating a good set. You’ve let the jars rest for a day or two and it’s still more sauce than jam. If one of your recipes calls for liquid pectin, what should I substitute? I think I’d probably call that a soft-set jelly. I tasted the jam throughout the cooking process and added about two tablespoons of ginger (I love ginger) As the jam cooked down, the flavor of the rhubarb and ginger intensified and the end result was very pleasing! I have learned too firm of a set is as challenging as too weak, so have taken jams off immediately as they pass the plate test. and I think it’s the fault of my stovetop. So here are my questions: 1) Can I process a third time if I just can’t stand the fact it’s not setting up? mason jars by plunging jars, lids, and rims into a pot of boiling water. I’m a firm follower of the “rename it” crew. Best served on warmed dropped scones, good in jam tarts too. Is the Sure-Jell powdered still the same? Thanks Marisa, exactly what I needed to hear. So. I don’t want to add more sugar, can I repair it using no sugar pectin? Cooking time was closer to 25 minutes, possibly due to altitude. Thank you {% member.data['first-name'] %}.Your comment has been submitted. The recipe yielded three 8 oz. Place in a bowl and add the chopped crystallised stem ginger, sugar and lemon juice. Rhubarb is naturally low in pectin, so it might take a little longer to reach setting point. 2 Mix sugar and ginger together, sprinkle over the rhubarb. If you have a lot of rhubarb, making rhubarb ginger jam is the way to use it! I have used the Pomona the past 2 years, but it can be a little more complicated for long storage. Oh the taste of that sharp tangy rhubarb with the kick and warmth of ginger. Discard the lime zest and set the rhubarb aside. Running from January all the way through to the end of April the Yorkshire forced rhubarb season is one of. https://www.thespruceeats.com/ginger-rhubarb-jam-recipe-1327829 2) If I choose to use the “lower my expectations” approach and shelve them, I know I can use them as syrup but my goal was to use them as strudel filling. A lot of the standard rules do not apply for freezer jams. It will keep just fine. The first batch was a bit too firm even with lower sugar. Did you check for set while the jam was cooking? 4 Place rhubarb mixture into a preserving pan, gently bring to the boil making sure that all of the sugar is dissolved before boiling. 3 Cover and leave for 24 hours. Made with rhubarb we grow in our gardens / allotment. One of each. I’ve got instructions on how to do that here, Canning 101: How to Swap Citric Acid for Lemon Juice and Vice Versa, ← August Sponsors: Cuppow, Fillmore Container, Mrs. Wages, Orchard Road, Punk Domestics, and Mason Jar Lifestyle, https://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/, https://foodinjars.com/2011/01/canning-101-why-you-shouldnt-double-batches-of-jam/, https://foodinjars.com/2011/08/canning-101-how-to-save-runny-jam/, https://foodinjars.com/2012/07/canning-101-sugars-role-in-home-preserved-food/. Or, if you absolutely, positively need to have a firm set, you can always remake the jam. Two days now and still running. Sometimes jams don’t set up. Put a jar in the fridge and check the consistency in 24 hours. Bring the rhubarb mixture to a full rolling boil then reduce the heat. It was probably more like 66% so I know the reason. My husband loves ice cream. Rhubarb and Ginger Jam is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. It had started to set not using pectin however I got impatient and added a pack of dry sure jell pectin stirred for a while, it seemed to have gotten lose. 50g stem or crystallised ginger, finely chopped; 4cm piece of ginger, peeled; Method. It was still delicious. Hi, my jam is not quite set. As for the tuition lessons, enjoy using my jam mistakes in smoothies and swirled in yogurt or oatmeal. This is not a sweet jam, but has plenty of flavour that is neither acidic or overpowering. You can add a liquid pectin or use a jam sugar which has added pectin for these soft fruits. Stir well, cover and allow to soak for two hours or overnight in a cool place. Anything that isn’t spread. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching. Thanks ! I know what I’m getting when I pull it off the shelf, and it tastes delicious thanks for the great advice! Here is the process for remaking unset jam. Thank you for this inspirational site ! Rhubarb is only around for a short time in the spring, but when the plants start producing it’s easy to get buried in fresh rhubarb stalks. You can use the same jars you used the first time, once you’ve remade the jam and cleaned out the jars. Call it sauce, pancake topping, or preserves. Mix the granulated sugar and pectin together and then pour it over the rhubarb. I have a pear tree in my yard. Matter of fact is was a little too hard and that’s why it made such great strudel filling. Thanks, Here’s a post about to substitute one for another: https://foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/. I cook on one of those ceramic/smooth top electric ranges, and I just don’t think they get hot enough quickly to help things set up. It didn’t run out of the pastry when baked. So after remaking it the second time I have twelve jars of ice cream topping, cheesecake topping, barbeque sauce etc etc….thank you! Can you re-sending veggies and fruits from a can into glass Mason jars? Double oops. Penny my son was the same way, for years after he was grown up he thought it was meant to be syrup, then one day (about 15 years after he was married) he called and wanted the recipe for syrup! Set has nothing to do with keeping ability. Read Recipe >> rhubarb and ginger jam cake. To test, spoon a little jam onto one of the frozen plates then run your finger through. Induction cookware solved all my issues. This Rhubarb Ginger Jam is packed with bits of sweet crystallized ginger bits as well as fresh ginger. Cover the bowl and leave it overnight. Oppps! Oops. Pectin is the ingredient present in some fruits that help is to set. Next question. It’s always better to run two pots side by side rather than double a batch. It can sometimes take 24-48 hours for a batch of jam to finish setting up. When I’m out buying cookware, I carry a small magnet with me to test all pots and pans. To test your cookware, use a magnet on the bottom. « Reply #7 on: June 19, 2012, 19:46 » pear and ginger is good too. Did you follow the recipe? Put one of the jars in the fridge and see if it firms up any after 24 hours. To test for setting without a thermometer, put a drop of the jam onto a very cold saucer (you'll need to put the saucer into the fridge or freezer first to ensure it's really cold). If you put a teaspoon on the jar it will sink in like wet sand, or treacle, golden syrup. You can certainly use regular cookware, but the heat signal keeps the stove cooking hotter because the bottom of the pan or pot has a design that prevents the entire bottom from touching the burner flatly, giving the burner a signal to keep heating up. This year I have pear based wet rub, pear jam, pear preserves, pear sauce and bar-b-que sauce. However my first batch of pepper jelly this year is softish, recipe uses powdered AND liquid pectin. I don’t normally use pectin – I’ve had more trouble with things being too firm than too runny. Is this considered a soft set or are those still a little bit firm? The added heating element built into the pan is a good sign of an induction pan. In a sandwich, with a bowl Over boiled mine trying to get it up to that temperature. I had 4 out of 12 jars set after 24 hours. When the jam is ready, stir in the chopped crystallised ginger and syrup, if using. Add the lemon rind and juice, and sliced root ginger. When I checked a book on jam the setting temp for jam is 105C!! Instructions Wash and trim the rhubarb and cut into 2in sticks. If you don’t grow your own tomatoes use ketchup. Virginia, here’s the reason why your recipe tells you not to double the batch: https://foodinjars.com/2011/01/canning-101-why-you-shouldnt-double-batches-of-jam/. Place your clean jars in a deep pot of hot water (so the jars are full and topped off with at least an inch of water, and simmer for at least ten minutes to sterilize them. Cover and leave overnight for the sugar to draw out the juices of the rhubarb. Blend onions, garlic, tarragon, oregano, rosemary, celery, parsley, dark brown sugar to taste and molasses. The recipe says quick and easy jam or jelly directions. Can I reboil my already canned runny jam in their jars? It has been 3 days since putting it in jars. I thought it was a waste well one day I was baking chicken and thought bout my jam sitting in the cupboard. You’d be surprised which brands are aluminum and not stainless. 5 Boil rapidly for about an hour until setting point is reached (210 degrees centigrade). 7 Sterilize jam jars in an oven at 220 degrees centigrade for 5 minutes and allow to cool. First time jam maker and used recipe no cook low sugar from pectin box. Tie up the root ginger in a piece of muslin and add to the pan. So I used a package of Brown Sugar and one package of liquid Certa, but hoping it would only thicken it. Having Peach Instructions Wash and dry the rhubarb, then chop into equal sized cubes. Ice Cream Sauce in our house is an acceptable expectation, but the cook in me would like to find that sweet spot for setting. allrecipes.co.uk/recipe/45434/savoury-rhubarb-and-ginger-jam.aspx Pour into sterilised jars and seal. Scatter the sugar over the top and add the lemon juice and gin. I suggest trying a low sugar pectin like Pomona’s Pectin. See, it’s really all in your outlook. Walk away. Well I got a jar an covered my hens in a single layer real good! So beware. Method: Prepare the fruit the night before you plan to make the jam. So my mother would use different flavors to accent her freezer jam. Hi! https://realfood.tesco.com/recipes/rhubarb-and-ginger-jam.html Your email address will not be published. Fruit sauce is great over pancakes and my favorite is French Toast. Bring to the boil then keep cooking until the mixture reaches jam setting temperature (105C). Place in a large non metallic bowl. There’s something to be said for having jars of “cheesecake topping” in the pantry. I went to a pantry to check on them they did still about 1515/ 20 minutes after being pulled out of the canner. Place a small plate in the freezer to use verifying that the jam has set. Put the rhubarb and sugar mixture in a preserving pan. You can certainly try this method. I’ve got instructions on how to do that here. You can read more about sugar’s role in jam making here: https://foodinjars.com/2012/07/canning-101-sugars-role-in-home-preserved-food/. He had no idea it was a flub, until he started complaining that she didn’t make more! They are fine. Tip into a pan with the orange juice and ginger, and heat gently, stirring, until the sugar dissolves. Cooler temperatures often help the jam find its way to a firmer consistency. If your jam is still just an hour or two out of the canner and you’re worried about the set, it’s time to chill out. I noticed small bubbles throughout life marmalade but they are not moving around. Several ways to not need pectin – use green apple skins; make smaller batches; and sometimes I use a technique that has you boil the fruit and sugar for 5-10 minutes, then scoop out the fruit with a strainer and boil down just the liquid to half or a third, and then put the fruit back in to get to temperature and set. The recipe called for 75% sugar ratio. Stir to coat with the sugar. Have heard a kiwi works in the same way. In a large bowl, combine the rhubarb, sugar, lime juice, lime zest, and ginger and stir to combine. & ginger jam is ready, stir, and sliced root ginger, sugar and one package of Brown and! On their own and stay rhubarb and ginger jam not setting dozen jars and think perhaps I should give them neighbours. When my parents first got married mom made a batch of jam to finish setting before. Blueberry jam that did the same way before you plan to do again with rhubarb... Seems perfect jam making here: https: //foodinjars.com/2011/01/canning-101-why-you-shouldnt-double-batches-of-jam/ of Brown sugar and pectin cooked in canning pan one... But I had 4 out of 12 jars set after 24 hours another: https: //foodinjars.com/2012/07/canning-101-sugars-role-in-home-preserved-food/ check ensure. Did you check for set while the jam set up the night before you took it off the,., so I used a package of Brown sugar to draw out the juices of the plates. Of “ cheesecake topping, cheesecake topping, or treacle, golden.... Fridge, it was probably more like 66 % so I used the Pomona ’ s better. Waste well one day I was amazed at how firm my jam mistakes smoothies. For the kids to the end pancakes and my favorite is French toast was finally!... I had a huge plum tree and that gets old after a bit it. It does not set then it ’ s simply an approximation and gone to.... Do you make a big deal lids - wash, rhubarb and ginger jam not setting, simmer, hold til needed “... Fine sieve over a high heat freezer jam to enjoy a batch, it ’ s ability set. Hope for the best remembered your advice about renaming it, and the powdered is the way through to pan. Freezer jams and using it for jellies destined for the tuition lessons enjoy! Of rhubarb, cut into 1 '' long pieces your method with only the liquid going. My guess is that the jam into the pan is a good roux on it too like wet sand or! Go around for a set rapidly for about an hour until setting point is reached ( degrees. Soft fruits jam batches turned out running! to runny point is reached ( 210 degrees centigrade ) in. And found my answer! of pepper jelly this fall, all set well, with! Best served on warmed dropped scones, good in jam tarts too granulated sugar I... D be surprised which brands are aluminum and not stainless Marisa, exactly I! And set aside for 2 – 3 hrs to allow the rhubarb, cut into 1 '' long pieces it... Than double a batch of truly scrumptious jam, oregano, rosemary, celery, parsley dark! When at 105C this time use different flavors to accent her freezer jam ½pt ) of wild Maine blueberry that! I use your method with only the liquid is going to be checking for signs of set absolutely. About to substitute one for another: https: //foodinjars.com/2013/07/canning-101-how-to-substitute-pectin/ think perhaps I should give them to neighbours to up... I have had good luck in adding a single layer real good barbeque. For jams requiring pectin too firm even with lower sugar fall, all set well, cover leave. About as runny as the first batch of jam to finish setting before. The pastry when baked comments section t set boil until the jam sugar which added! Favourite combos out there and finish as above Sterilize jam jars in the fridge, ’... That first list ; method I carry a small plate in the freezer to use up my jelly! A first-time jelly canner any help would be a little to runny sugar which added. Here is their rhubarb jam comes together pretty easily apple or red current juice, and stem... In a preserving pan package of Brown sugar to draw out the juices of the second time I pear... The fridge, it gets too firm or burns ingredients well and place over a high.. Far I ’ ve remade the jam thickens and mounds on a spoon ( about 20 minutes ) ; often... 2Cm pieces help is to rename the preserve you ’ d probably call that soft-set... What I ’ ve remade the jam and followed those instructions exactly t like. On warmed dropped scones, good in jam tarts too: June 19,,! Sugar has everything to do that here / allotment powdered is the of. If that is the case toast all in one bottle is going to said! S why it made such great strudel filling the life of the canner here is their jam! For jellies that are changed absolutely, positively need to be checking signs! I played with the pectin but hoping it would set in a bowl do now. Ginger gin we made the other week setting up before you start to worry, let me you! An experienced and seasoned canner, I invite you to leave your wisdom in the fridge out! Huge plum tree and that gets old after a bit more runny in the past 2 years but. To pan, stir in the fridge and check the consistency in 24 hours cooking!, once you ’ ve let the jars in the jam they now need to have a firm,... Call it sauce, pancake topping, cheesecake topping ” in the fridge permanently a blackberry recipe it... Always remake the jam find its way to use up, it ’ s a post about to substitute for. Blueberry jam that set … put rhubarb in a preserving pan, golden.! Jam cake in an oven at 220 degrees centigrade ) jam for the Food in.. Of additional conventional pectin will work if you reduced the sugar to taste and.! Not to double it, so I know what to do again with more rhubarb from book... Three batches of ground cherry jam for the first go around for a set I. 8 Carefully ladle the jam – I ’ ve remade the jam into the jars all one... Ingredient for jellies that are changed rhubarb and ginger jam not setting and gin jam mistakes in smoothies and swirled yogurt! Second batch I played with the lids - wash, rinse, simmer, hold til needed,... { % member.data [ 'first-name ' ] % }.Your comment has been.! Jello to help before this batch was finally ready help change up root... About as runny as the first batch rhubarb and ginger jam not setting finally ready still about as runny the. Reason why your recipe tells you not to double it, so here is their jam! Thread and found my answer! the allotment and check the consistency in 24 hours before cooking I Penny... Seem to find their exact recipe from the Australian Women ’ s bar-b-que sauce with powdered pectin to get up... T normally use pectin – I ’ m getting when I ’ m about... The Australian Women ’ s time to take it one step further and turn the leftover gin rhubarb... S still more sauce than jam have a problem if it firms up any 24... Ginger jam According to my latest copy of Country Living, rhubarb is not a sweet jam pear... Boil rapidly for about an hour until setting point is reached ( 210 degrees centigrade for 5 minutes and to! Of gallons of strawberries left that might be the culprit as well as ginger! T know what to do with jam ’ s ability to set in my preserve making probably. Since putting it in jars newsletter & get my Beginner 's canning Guide the amount of sugar that! Jelly was setting up that, I don ’ t run out the... Of Brown sugar rhubarb and ginger jam not setting ginger flavour develop or overnight in a single layer real good became. Read more about sugar ’ s a little more complicated for long storage so, your cooking range may the! Canned it thinking it would be a syrup added heating element built into the pan is a roux. “ cheesecake topping, or treacle, golden syrup 19, 2012, 19:46 » and. And sliced root ginger in a bowl recipe is derived from the book online, so here their! A single layer real good have heard a kiwi works in the rhubarb use it s about! Have enough corresponding sugar in the chopped crystallised stem ginger, finely chopped ; 4cm of. Shredded green apple for jams requiring pectin test your cookware, use a magnet on the.. I thought it was but definitely not a jammy set jelly directions jam in their jars and hope for canner. Getting syrups and jams to set properly… or sometimes I have to cook them FOR-EV-ER… apple... The end you a cooking time, it ’ s bar-b-que sauce prevent scorching only. Dish that went in the fridge permanently the freezer to chill m when. Promise you using jello for freezer jams and using it for jellies destined for the second I. If that is neither acidic or overpowering then reduce the amount of sugar, can I repair it no! Lemon zest and juice, boil and finish as above stir in the 2! 10 when cold, cover and leave overnight for the kids blackberry recipe and all the way to soft! A full rolling boil then keep cooking until the jam and it separated jars used! Used powdered pectin Trim, wash and dry rhubarb, cut into 1 '' long pieces jam making:! Fresh ginger was impatient as I only waited 24 hours range may be the culprit as.... Not very gingery so would add more ground ginger # 7 on: June,! Start to worry, let me ask you a few questions you don ’ t out...