jam problems

[Tengu]

strawberry jam its not setting.

yet the residue in the pan has gelled....

used equal quantities of fruit and sugar...and lemon juice for pectin.

and it seemed to be at the right tempreture...but the thermometre so hard to read whren covered in red goo.

is it savable?

 

[fishfish]

strawberrys are a bugger tom,make jam from as their low in pectin.but as you have gloopy stuff on the bottom it would sugest that you didnt attain a high enough tempurature , i used to get the exact same , try doing a smaller quantity that your cooker can manage.
Also worthy of ote is tonot rely on a thermometer , i allways use a cold plate to test on.
Imake award winning preserves so if i can help just ask.

 

[scanker]

I normally test a spoon of jam on a cold saucer to see if the setting point has been reached, as fishfish has said. Also I think I remember reading that the flesh of the lemon holds more pectin than the juice. Don't know how true that is. Boiling it up again won't do any harm I'd have said.

 

[Tengu]

I re boiled with extra lemon juice, set fine. Phew!

I now have the confidence to work on other things.