We harvested some plums from the neighbour lady. The production;, while not difficult, is always time-consuming. We’ve been doing this for twenty-five years, but this time we just could not get the jam thickness right. It is thinner than we like. We tried all sorts of tricks…but no, it would not thicken. This morning my Bride tried another trick with four of the twelve pots.she added a pinch of sugar and some amount of grams pectin. We re-sterilised the pots and lids and re-filled them with the doctored jam. It is thicker; however, we are not happy. We will let those re-filled pots alone and move on to a new four pots and add more pectin and sugar, then see if that helps. So frustrating, this.
When I did my first Johannesberre batch of jam, my sister-in-law helped me and told me that if I didn't get enough steam coming out then my jam would be runny and I needed to heat it longer. I don't know if that's your issue but, that all I got !!
Annie, yes— we use that technique to dehydrate and thus thicken the cooking jam. We are repotting the jam now and tweeking the mix with sugar and pectin. It seems to be helping now. I appreciate your helpful info tremendously. Cheers.
