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Setting damson jelly
Wed 30-Sep-09
5:36 pm
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cassiehome
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I have made a large quantity of damson jelly (might be bullaces) but it won't set. I re-boiled it with a sahet of pectin but still no good. Is it worth boiling again and using the set test on a saucer rather than using the sugar thermometer? I don't want to waste it!

Wed 30-Sep-09
7:16 pm
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sebbie
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I don't use a thermometer (I don't have one!) but the set test is always reliable.  I would try reboiling it until it passes the set test (it sometimes takes a while but just keep boiling).  I shall be making some this weekend (fingers crossed I get time) so let us know how you get on.

Fri 2-Oct-09
4:46 pm
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David B

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I have a thermometer, but the only time I used it it only went up to 84, and the jam sey beautifully, so I shan't bother with it again.

I followed a tip about damson/wild plum jam, which was to poil them up, mashing with a wooden spoon now and agaain, then leave to cool overnight before destoning, on the pronciple that pectin from the stones gets into the plums.

I don't really know about the science of it, but it worked for me.

To change the subject, I don't really see that it's necessary to let jelly mixes drip overnight. Once you are only getting one drop every 3min 20 secs and falling, there can't be a lot more to come.

I think I'll give it another hour and a half, then reclaim my mixing bowl so I can make a crumble.

David

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