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-> Recipe Collection
-> Salads & Dips
frummy613
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 Mon, May 17 2010, 10:22 pm
I just followed the purple cookbook's recipe for strawberry jam and did not add fruit pectin (didnt have any around.
my strawberry-wannabe-jam looks more like strawberry soup-
I need some quick advice-quick!
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Merrymom
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Mon, May 17 2010, 10:25 pm
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Pectin is what thickens it. You might want to try corn starch but that might give it an odd flavor or texture, it's your call if you want to experiment with that. I'd try it with a small batch so just in case it doesn't work you still can salvage it.
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Nomad
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Mon, May 17 2010, 10:32 pm
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just googled your problem and a lot of sites say just let it cook down for a LONG time...
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louche
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Mon, May 17 2010, 10:36 pm
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to test it for readiness,put a glass saucer in the freezer for 10 minutes. Then dribble a few drops onto the plate. Wait a few seconds, then run a spoon down the middle of the blob. If the spoon makes a channel and stays that way, the jam is thick enough. It will gel as it cools. If the spoon makes a channel that closes up immediately, boil a while longer.
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louche
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Mon, May 17 2010, 10:37 pm
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You can also add a little lemon juice or cranberries, both of which are reputed to help jam jell.
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RachelB
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Tue, May 18 2010, 8:20 am
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I used Jell-O! Strawberry flavored powder, just add, mix, cook some more.
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