gil
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jam disasterGot what I thought were the bags of blackcurrants out of the freezer. All going well till I decide to test how done the fruit is, and find a stone in one.
Got some sloes mixed in with the currants. What a divvy.
Have been trying to pick them all out with a spoon. There are many.
Oh f***!
Already got the sugar dissolved in as well, so jelly is prolly not possible.
Any rescue suggestions ?
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Cathryn
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Is it a lot of fruit we are talking about?
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gil
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4lb fruit, 7lb sugar
The sloes were the size of large blackcurrants, so pretty small
Off to do some more guddling about with the spoon 
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Pilsbury
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could you not whack it all through a colinder and give it a rub round, the fruit will break up but the stones should be left in the colinder, half way between a jam and a jelly
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gil
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Good idea, Pilsbury, but not sure the fruit would rub well through the colander, so have strained them all out, added more water (on 1lb sugar per pint basis), and about to go for jelly (just not up to the usual standard).
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sean
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| gil wrote: | | about to go for jelly (just not up to the usual standard). |
If you don't tell anyone that you've made a non-prize-winning jelly then we won't mention it either.  (Until there's a downsizer competition obviously.)
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Pilsbury
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excellent, the other thing i just thought of is if you have a potato ricer it would work well, just like a massive garlic press, I know you have done the colinder but if someone searchs jam disaster threads in the future the idea is there
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gil
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Pureed sloe is truly astringent
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Pilsbury
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thanks for letting me know, i was going to turn the sloes from my vodka into a jam but maybe i will try a jelly instead
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gil
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Sloe jelly is fantastic.
Sloe jam would be vile.
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Jamanda
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So have you got anything saleable or a sticky mess?
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gil
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Not reached setting point yet. The cooker is quite slow.
The other problem is that the jars hold 1lb, and jelly should really go in 8oz jars, but it was matching jamjars I had, hence the b/currant jam idea.
The kitchen was full of expletives
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Belinda
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If anything goes wrong with the setting, you could use it as a fruit syrup/sauce with all sorts of puddings - just freeze in portions in margarine tubs etc.
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Erikht
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Just give it a good swear, and consider it a lesson well learned.
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marigold
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Oh dear, hope you manage to rescue something from it. Mind you, it's comforting to know that I'm not the only one who, metaphorically speaking, sometimes gets her sloes and blackcurrants mixed up... 
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wellington womble
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I had a jam distaster. I smashed a jar of tayberry on the kitchen floor. It was awfully colourful!
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