Kilner wrote:The temperatures required for setting point are:
Jams and marmalades: between 104 degrees and 105.5 degrees
Jellies: between 104 degrees and 105 degrees
StokeySue wrote:The advantage of the maceration is that the boiling time is much less, so you get better colour and flavour
Pepper Pig wrote:Interesting that Sea's recipe has more sugar than fruit though.
Rock hard. Couldn't get a spoon through it.
karadekoolaid wrote:Must be that cane sugar is sweeter than beet sugar, I suppose.
karadekoolaid wrote:That`s because you cooked the jam for too long, and at a high temperature. The sugar became toffee!!
karadekoolaid wrote:Rock hard. Couldn't get a spoon through it.
That`s because you cooked the jam for too long, and at a high temperature. The sugar became toffee!!
Pepper Pig wrote:OK. So the strawberry jam is done. Much more scummy than the raspberry. Tastes fine and set fine but I tried to stir the scum in and it wouldn't.
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