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Melchett

Jams and preserves

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On 04/07/2018 at 14:26, InLikeFlynn said:

Made rhubarb and ginger jam yesterday, surprisingly good although not the firmest of sets. I say "Surprisingly" because the rhubarb is getting a bit woody, I wonder if that's why it hasn't set very hard. Can't say I'm too bothered as it tastes delicious.

Try rhubarb and vanilla, too. It's delicious. 

And if you chill the rhubarb jam (stick it in the fridge) it may well set quite well...

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Recent jam-making revelation for me was the jam thermometer.  Don't even bother with the frozen plates anymore.  Just make sure its got pectin, and wait till it hits 105.  If anything, iits sometimes a little too solid.  Seems to keep better that way.  I reboil the jars on an individual basis in the microwave.  Take out a spoon of jam.  Replace with spoon of water.  50 secs on high.  Give it a stir, and perfecto.

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11 hours ago, Bricks & Mortar said:

Recent jam-making revelation for me was the jam thermometer.  

Yes it's very useful.
But giving a drop of jam up to a cold saucer also gets you the chance to taste the jam. Several times.

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13 hours ago, Bricks & Mortar said:

Recent jam-making revelation for me was the jam thermometer.  Don't even bother with the frozen plates anymore.  Just make sure its got pectin, and wait till it hits 105.  If anything, iits sometimes a little too solid.  Seems to keep better that way.  I reboil the jars on an individual basis in the microwave.  Take out a spoon of jam.  Replace with spoon of water.  50 secs on high.  Give it a stir, and perfecto.

Thanks for the tip. One for the Christmas stocking this year.

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