I can't seem to get my plum sauce to a nice thick stage ? What can I do please, please. Thanks I hope.
melcraig,
Feb 10, 12:25am
Mine is always really runny too. Last time I made it, which was about a week ago, I took it upon myself to add some cornflour.
laspaz,
Feb 10, 12:27am
Reduce it further?
brucechef,
Feb 10, 7:49am
reducing tifurther ill change flavour simple addition is to add apples the pectin in the fruit is a natural thickener and will also add a slight sweetness i add a cinnamon quill and a star anise to balance flours aswell add two peeled apples per 500g and shuld make diffrence
whitehead.,
Feb 10, 9:32pm
i would grate the apple skin in as most of the pektin is in the skin and if its grated you wont know its there
korbo,
Feb 11, 1:41am
would it not thicken as time goes on. I am sure one year my tomato sauce seemed very runny, but after a few months it had thickened up
music_note,
Feb 11, 3:30am
Simmer it longer, stirring often so it doesn't stick to the bottom of the pan - also, it will thicken more once cold. Maybe put a few tablespoons of the mix on a plate and into the freezer till cold - you'll see how thick it will be once it's cooled in your bottles, so know when it's cooked enough for your preference.
melcraig,
Feb 11, 2:16pm
That is so interesting regarding the apples. I'm going to try that next time.
whitehead.,
Mar 2, 5:55pm
it depends on your lids pickle will evaparate in time.if your lids are not right please . for give spelling
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