Test your jam using the Thermapen – the setting point is 104.5°C-105°C (220-221°F). It is important not to overcook blackberry jam as the fruit will lose all their juice and you will end up with pips in jelly!Take the jam off the heat and allow it to sit for 10 minutes ...
Add the sugar to the combined pulp, and stir until dissolved. Bring to a boil rapidly until the setting point of 220 degrees is reached on a candy thermometer. Cool. This makes approximately 10 pints of jam. Let’s get started on these homemade jam recipes. This recipe is worth it’s...
Using a food processor breaks down the fruit's natural pectin and can cause the fruit to not set. Add 1/2 teaspoon of butter to reduce foam. All recipes that I have come across strongly advise you not to double the recipe. The setting of the jam can be tricky, and doubling the ...
How to not burn your jam In the past, I’ve burnt many (many) batches of jam. I knew I had to get my bubbling jam up to a specific temperature (105C or 221F) so that it would set. Yet by pushing the heat up too quickly, the sugar would catch (burn) on the bottom of the ...
Microwave on high for 20 minutes, stirring every 5 minutes or so. To test whether jam has reached setting point, smear a little bit onto a cold plate and let it cool. Draw a line through the jam with your finger. If the jam wrinkles and stays separate, it is ready. If not, microwa...
I know it may not be as healthy but they would still be better than store bought. Also, what about using sure-jel that is used to set jam? Would that make gummies hummus? I’ve never made jam or jelly but I keep thinking about it. I know these questions may be dumb, but I’ve...
You can get fancy little things to hold it there but sticky tape works so I’m not wasting money on something else. A word of warning though – don’t try using a hot glue gun. The glue will melt when you add the hotwaxand the wick will float up from the bottom (yes I’m tell...
We even love them on their own with honey butter or jam! My husband Jack started making these dinner rolls several years ago, and they’ve been a fixture in our rotation ever since.This video cannot be played because of a technical error.(Error Code: 102006)...
Clotted cream made from fresh cream cooked slowly in the oven; try Chef John's recipe for this rich treat that's great spread on warm scones with jam.
I left mine boiling too long and got what you guys call jelly (jam to us Brit’s!). Lesson learnt and won’t cool as long next time! Great recipe. Reply Lara says: October 24, 2014 at 3:14 pm This is perfect, I tried to make some apple scrap jelly that never set up, I’...