Beki
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Runny rhubarb jam - still ok to eat?A while ago (couple of weeks or so) i made some rhubarb jam and i *thought*  it had got to a setting point (i'm not that good at jam-making, so a bit clueless  ) so i decanted it into hot sterilised jars and put the lids on.
The lids don't pop, so i know the seal is ok, but the jam never set  It's quite runny, but looks appetising enough. I used jam sugar, as i know that rhubarb doesn't have a lot of pectin in it.
Just wondering if it'll still be ok to eat, and if it being runny will affect it's keeping qualities? Basically, is it the 'setting' of a jam that makes it ok to eat, or does that have no bearing on it's keeping qualities?
Thanks (from a very novice runny-jam maker  ) xx
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gil
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Runny jam is fine to eat. Enjoy it ! Probably won't last long enough for lack of set to be an issue - it's more that it doesn't last as long once the jar is opened, rather than shelf-life in storage with the air seal intact.
You're right, rhubarb is hard to set.
But bear in mind also that home-made jam is usually a less firm set than shop-bought, as it doesn;t contain all the commercial gelling agents.
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earthyvirgo
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Agree with Gil, runny jam isn't a real problem.
We're currently eating "Runny plum jam" and my label clearly says so 
I've made runny AND toffee-like Rhubarb jam in the past - the toffee one is gorgeous but impossible to spread on fresh bread, just end up with holey bread and lumps of jam
I don't suppose adding ginger makes any difference to the set (Gil? you know more about jams than me I think), I sometimes but finely choppped ginger in Rhubarb jam but can't recall if that's been the toffee one in the past.
EarthyV
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gil
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AFAIK, root ginger makes no difference to the setting of a jam.
I am however, starting to wonder about fresh chillis, I think they may inhibit setting. Anyone else had this experience ? [chilli+orange marmalade]
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alice
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I added lemon juice to my rhubarb jam but think I was made nervous by all the accounts of it not setting well, and over-boiled it. Don't know what it tasted like, it was the consistency of vulcanised rubber. Couldn't get it out of the jar
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Beki
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Thanks all! Looking forward to runny jam sarnies, and rhubarb jam/sauce over ice cream now  mmmmmm 
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woodsprite
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Runny jam makes a great 'ripple' in home made ice cream. Currently using last years runny batch of blackcurrant in our ice cream, yum.
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BahamaMama
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| alice wrote: | | I added lemon juice to my rhubarb jam but think I was made nervous by all the accounts of it not setting well, and over-boiled it. Don't know what it tasted like, it was the consistency of vulcanised rubber. Couldn't get it out of the jar |
I have marmalade with the same consistency  but it looks fabulous in the jar
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oldish chris
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In the past I've tipped the jam back into the pan and boiled it down a bit more. If it seems that the problem is a lacking of pectin, wait until redcurrants are in season, then add the runny jam to some redcurrant juice.
Alternatively, wear a bib when eating bread and jam
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Belinda
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Runny jam is also a great base for basic sponge puddings - spread jam in bottom of dish, add sponge mixture on top, bake until done. Yum. You can also use runny jam in eg apple pies as a substitute for sugar.
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smeeinnit
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I made some lemon marmalade not so long ago, thinking I had better be careful with this as its likely to set like concrete really quickly...it did come to setting point very quickly, within about 10 minutes, but surprisingly it was not a hard set at all, quite loose in fact. Very yummy and my current favourite marmalade!
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Mary-Jane
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I use runny jam on ice cream and in plain yoghurt. It's especially nice (I think) with Greek yoghurt as a pudding.
As for getting jam to set, these days I simply use 'jam sugar' which is excellent. Then you never need to worry whether it's going to set or not. The only thing you have to watch out for is if you're making very small batches - but still following the boiling times on the back of the sugar bag. Smaller quantities do need half the boiling point time...as I found out recently
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RichardW
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| gil wrote: |
I am however, starting to wonder about fresh chillis, I think they may inhibit setting. Anyone else had this experience ? [chilli+orange marmalade] |
Chilli sets fine. Made some sweet chilli sauce & it set like stiff jam, was a bugger to get out the narrow necked bottle.
Richard
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Mary-Jane
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| RichardW wrote: | | Made some sweet chilli sauce |
Fancy posting your recipe in here Richard? I'd like to have a go at that.
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Green Rosie
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I had runny dandelion jam on top of yoghurt on top of pancakes for breakfast - yum
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Mary-Jane
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| Green Rosie wrote: | | I had runny dandelion jam on top of yoghurt on top of pancakes for breakfast - yum |
Mmmmm...that does indeed sound *yum*
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Green Rosie
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Might explain why my jeans feel a bit tight though
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RichardW
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| Mary-Jane wrote: |
Fancy posting your recipe in here Richard? I'd like to have a go at that. |
Was the one from one of HFW's books. Is posting a "book" recipe ok?
Richard
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sean
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Yes it is. Recipes aren't copyright, the surrounding text is, so as long as you stick to ingredients and method it's fine. I think crediting the source that you got it from is polite.
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