I've followed the same recipe both times but both times I've had completely different results.
The one on the left is the newest batch and the bit on the right is the last batch. The first batch I made (right) looks like melted toffee or caramel but is very thick textured, I mashed it all and it does not have any large bits. The new batch is very runny but tastes exactly the same. It's quite strange.
I hope that I haven't forgot to do something and if you know why my pumpkin jam tastes the same but looks different I'd be very greatful.
Would love to hear from you!
Martin
2 comments:
They look really nice Martin. The one on the right, which is thicker will be because the mashed up pumpkin will have absorbed the liquid and made a thicker texture because all the flesh was small.
The one on the left is runnier because of the opposite. But - there are two reasons why jam comes out runny usually and both can easily be sorted.
1) You need to make sure that the jam is boiled so that it it bubbling, (be careful that it does not burn you as it can spit). You have to stir it to make sure that it does not stick to the pan, and keep boiling it until it stops looking really runny like water, but starts to look thicker and shiney.
If you get lots of jars of jam for the amount of weight of pumpkins and sugar you used, then you need to re-boil it again until some of the water evaporates and it gets thicker.
2) The other reason might be the lack of pectin content, and this can be rectified by adding a couple of tablespoonsful of lemon juice, and re-boiling it.
Or, you could just enjoy them as they are, but keep them in the fridge as they will not last as long as the set preserves.
Runny jams are known as conserves, and are delicious on ice cream, or rice pudding, or in sponges, or on bread or toast.
The Pumpkin jam on the right is the thickness you are looking for in a jam - so that is does not run off your bread.
Did you check for setting point? Using a saucer that has been put in the fridge to get cold. You drip half a teaspoonful on the saucer, let it cool then push your finger through it - if it is ready to set you will see wrinkles on the top where it forms a skin.
I still think that you have done exceedingly well.
Wow!
Those are really helpful tips. I never knew that I could increase the pectin levels by adding lemon juice I thougt you had to buy it in cubes or something.
One day I intend to invest in a jam thermometer then hopefully I'll have perfect preserves everytime.
I really appreciate that and I will be using it as a reference when my jams are runny again.
Thanks for everything and thanks for reading,
Martin
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