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Can I save an overcooked jam?

 
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themoron



Joined: 13 Jan 2009
Posts: 70
Location: Christchurch, Dorset
PostPosted: Sun Jul 11, 10 10:28 pm    Post subject: Can I save an overcooked jam? Reply with quote    

Hi,

I had a couple of goes at making jam yesterday (I'm a jam virgin). Firstly I did strawberry, I used delia's 8 minute method - it took one and a half hours! Lovely jam though!!

Anyway, my second try was a small amount of tayberry jam. I think I over cooked it somewhat as it's turned into tayberry toffee. It tastes lovely but it's difficult to even get it out of the jar. I nearly bent a teaspoon it was that bad.

My dad suggested I use it to repair our front wall, however, I'm no builder so I'd rather either try and save it or find a better use for it. Any suggestions??

Cheers

James

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18300
Location: Scotland
PostPosted: Sun Jul 11, 10 10:41 pm    Post subject: Reply with quote    

Ummm. Throw the jar out ?
Reaching a toffee phase suggests it has gone tooo far.
It can be quite difficult to make really small batches of jam.

Someone else might have some suggestions, though.

pookie



Joined: 01 Aug 2006
Posts: 4978
Location: Mid-Wales
PostPosted: Sun Jul 11, 10 11:45 pm    Post subject: Reply with quote    

I wonder if you could spread it out on parchment, on a baking tray, put in the oven on a low heat and make fruit leather? (if you can get it out of the jar) As the taste is not spoilt, it may be worth a try? Any fruit leather expert got any advice?

gz



Joined: 23 Jan 2009
Posts: 4911
Location: Ayrshire, Scotland
PostPosted: Mon Jul 12, 10 5:51 am    Post subject: Reply with quote    

possibly if you put the opened jar in fairly warm water, it will be possible to get it out- but I'd ask the fruit leather maker first what the next step should be!

vegplot



Joined: 19 Apr 2007
Posts: 20208
Location: Ynys Môn
PostPosted: Mon Jul 12, 10 8:56 am    Post subject: Reply with quote    

Warm the jar in water and drizzle contents into or over home made ice cream.

Jo S



Joined: 13 Jan 2009
Posts: 5174
Location: Somerset
PostPosted: Mon Jul 12, 10 9:53 am    Post subject: Reply with quote    

vegplot wrote:
Warm the jar in water and drizzle contents into or over home made ice cream.


Well, that's my sweet tooth wide awake and raring to go

Mary-Jane



Joined: 13 Jan 2005
Posts: 18396
Location: The Fishing Strumpet is from Ceredigion in West Wales
PostPosted: Mon Jul 12, 10 10:07 am    Post subject: Reply with quote    

vegplot wrote:
Warm the jar in water and drizzle contents into or over home made ice cream.

To be honest, it sounds as if the jam is waaaaaaaayyyyyyy past the drizzling stage vegplot - even with heat applied. If it doesn't loosen up with warm/hot water then you're on a hiding to nothing. Ditch the jar and start again. We've all been there.

judith



Joined: 16 Dec 2004
Posts: 22790
Location: Montgomeryshire
PostPosted: Mon Jul 12, 10 10:57 am    Post subject: Reply with quote    

Dig it out, roll into little balls and repackage as boiled sweets?

Hairyloon



Joined: 20 Nov 2008
Posts: 11083
Location: Today I are mostly being in Yorkshire.
PostPosted: Mon Jul 12, 10 11:13 am    Post subject: Reply with quote    

Try to stir in some water.
Poke some holes down into it and pour in hot water to start with, then just work it gradually.

vegplot



Joined: 19 Apr 2007
Posts: 20208
Location: Ynys Môn
PostPosted: Mon Jul 12, 10 11:24 am    Post subject: Reply with quote    

Mary-Jane wrote:
vegplot wrote:
Warm the jar in water and drizzle contents into or over home made ice cream.

To be honest, it sounds as if the jam is waaaaaaaayyyyyyy past the drizzling stage vegplot - even with heat applied. If it doesn't loosen up with warm/hot water then you're on a hiding to nothing. Ditch the jar and start again. We've all been there.


Break it into small pieces and have crunchy toffee ice cream

Assuming you can get it out of the jar.

Bernie66



Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft
PostPosted: Mon Jul 12, 10 7:31 pm    Post subject: Reply with quote    

microwave it with water?

themoron



Joined: 13 Jan 2009
Posts: 70
Location: Christchurch, Dorset
PostPosted: Tue Jul 13, 10 11:15 am    Post subject: Reply with quote    

Thanks for the suggestions. I don't think it'd be very nice as sweets as there's loads and loads of pips. I am wondering if it's too late to melt it into some water, extract the seeds and make something like a jelly with the sauce or maybe just a thinner syrup for ice cream. Would that be possible?

James



Joined: 11 Jan 2006
Posts: 2823
Location: York
PostPosted: Tue Jul 13, 10 9:42 pm    Post subject: Reply with quote    

I reckon you've got nothing to loose. Get it out of the jar, mush it up in a pan with some boiling water (don't worry, as long as there's spare water the temperature wont rise to the point where you'll get any further caramelisation). Keep mushing and adding water till its all mixed in and is quite runny. Then rub it through a sieve and you've got Tayberry-toffee-syrup.

Alternatively, treat it like Portuguese quince cheese: serve it in slices rather than spreading it. So you have a "chunk" of fruit cheese on your plate and slice off a piece, put it on your bread and eat.

If neither of these work, then go back to plan A: chuck it out and chalk it up to experience.

T.G



Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not
PostPosted: Tue Jul 13, 10 10:36 pm    Post subject: Reply with quote    

tip it upside down and leave it over greaseproof paper, once its out then do a variety of what the others suggest

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