Got called away and jam cooked about 10 mins too long (I thought as much by the colour)Put it into the jars anyway and it is really too stiff!Could re-heating it and maybe diluting with a bit of red wine or port save it!
2bakerz,
Jan 23, 11:22pm
Thank goodness - too nice to throw out!Any ideas what ratio wine to jam, lilyfield!
lilyfield,
Jan 24, 12:08am
No, but a tblespoon per jar should be ok
lilyfield,
Jan 24, 12:10am
And no need to cook further, just add until it looks and feels right. Stir well. If in doubt- freeze jars.
2bakerz,
Jan 24, 2:18am
Well, all done and only used about one wineglass of my one and only Merlot.Put new labels on jars Plum & Merlot Jam!So from a nearly disaster comes a lovely tasting jam, albeit a little darker than usual!
nunesy,
Jan 24, 6:08pm
I made rhubarb and strawberry jam at Christmas and did the same thing. didn't think reheating it would work as I thought it would make it go thicker still.Will adding wine work after so long!And 2bakers did you have to clean and reheat all the jars etc!
lilyfield,
Jan 24, 7:28pm
Nunesy. Just leave it as is for now, and when you want to use a jar stir a little boiled water in it,
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