Thank you! I've been bottling/making jam for over 20 years, and still sometimes miss the setting point. Now i will use your trick, as i already have the thermometer. Great to learn something new!
duckmoon,
Feb 6, 8:47am
Because you don't boil it for longer than necessary. Therefore less evaporation, leaving you with more jam
duckmoon,
Feb 6, 8:48am
No, the candy thermometer means you have reach "setting point" - so the jam isn't thin/water
04redsox,
Feb 15, 10:10pm
UPDATE: I just made a batch of apricot jam, using the temperature as a guideline. Aiming for 105 C/220 F.
But the jam was set before I barely got to 100 C .WHY!
I am 700m (2300 feet) above sea level! Google search showed me I need to drop 2 F for every 1000 feet above sea level. So my set temp is more like 215 F or just 100C
Just sharing what I found out; it may help others, too!
punkinthefirst,
Feb 16, 9:25am
Raspberries are quite strongly flavoured, so you could extend them a bit by adding up to half as much apple pulp and sugar to match. Very few will ever notice.
cookessentials,
Feb 19, 1:59am
That is really interesting! As for the cost of home made jam, I have never really worked it out, I just like the fact that it is made at home, without any added preservatives etc.which is more than enough for me.
04redsox,
Feb 19, 7:33am
Same here. I like making jams and pickles, and my friends and family really seem to appreciate home-made preserves.
cookessentials,
Feb 19, 8:03am
I have never used a jam thermometer in my life ( and dont intend to start!) I have never had a failure yet. I always put a little on a saucer and let it sit a little while and then draw a spoon through it, if it is firm enough, that's it. I ALWAYSuse caster sugar because A: It dissolves quickly and B: It makes for a very crisp,"clear" colour. It is often used for A&P jam making competitions.
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