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Thread: Foraging

  1. #49
    Radiant Being emmadilemma's Avatar
    Join Date
    Jan 2012
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    Gloucestershire
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    Made blackcurrant jam today and it looks, smells and tastes amazing...I just have to wait and see if it sets properly now. Must stop poking...
    The following users think this post is groovy: Ecobob, Miss_bee, misterfox, oldkeith

  2. #50
    Heavenly Creature
    Join Date
    May 2011
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    We always use a couple of crockery saucers in the fridge ice compartment to test for setting, as we just can't get the temperature right up to setting point. (If we try on full blast, the pan usually burns at the bottom before we get near to setting point temperature!).

    So we use lower temperature, just boiling a bit longer, testing a splash in a very cold saucer from the fridge. The saucer goes back in the ice compartment for a few minutes, then take it out and push the jam with one finger: if it's set it will resist and wrinkle up, and you know setting point is reached.
    (Turn the heat off while you wait for a 'set' though; if you leave it boiling much past setting point you can end up with something like rubber candy!).
    If it doesn't wrinkle up, just turn the heat back on and stir some more, maybe three to five minutes, and try again. You begin to get a sense for it after awhile, making jam.

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