tag:blogger.com,1999:blog-7100882347408067241.post7202915149466047705..comments2024-03-28T20:37:29.571+00:00Comments on The English Kitchen: Rhubarb, Vanilla & Cardamom Jam, Small BatchMarie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7100882347408067241.post-50102387037399840822021-09-07T19:59:22.956+01:002021-09-07T19:59:22.956+01:00I hope you will! XoxoI hope you will! XoxoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-34997270843845209172021-09-07T19:58:43.446+01:002021-09-07T19:58:43.446+01:00I wish I could tell you. I thought my answer was a...I wish I could tell you. I thought my answer was a good one as it told you how to get your jam to set without pectin.Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-80140565708728868182021-09-05T21:32:35.584+01:002021-09-05T21:32:35.584+01:003 of my favourite things in 1 jar. Got to give thi...3 of my favourite things in 1 jar. Got to give this a trySelinahttps://www.blogger.com/profile/18215629620223943455noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-76613013467562886922019-03-04T16:32:02.924+00:002019-03-04T16:32:02.924+00:00this sounds so goodthis sounds so goodchow and chatterhttps://www.blogger.com/profile/04225995063075911644noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-4713974259629336492019-02-21T16:10:01.053+00:002019-02-21T16:10:01.053+00:00I would just like to know how much pectin to use t...I would just like to know how much pectin to use to make this batch!!ameliahttps://www.blogger.com/profile/17380296569508243613noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-82184482618950384852019-02-20T13:26:17.255+00:002019-02-20T13:26:17.255+00:00I found this for you Amelia. You can just use the ...I found this for you Amelia. You can just use the sugar, but you may have to boil the jam for considerably longer. <br /><br />Tips On Getting Jam To Set Without Jam Sugar:<br /><br />The most useful tool if you want to be sure you have reached the setting point for a jam or jelly is a thermometer. This takes all the guesswork out of whether or not you have hit a jam setting point. When the temperature of a boiling jam hits 105°C / 220°F you know you have removed enough water from the fruit so pectin can begin forming bonds.<br /><br />There are other tests you can do such as the spoon test, however, taking the temperature really is foolproof.<br /><br />If you are using fruit that is low in pectin it is a good idea to mix ripe fruit with just-ripe fruit. The riper the fruit the lower the pectin content. Fruit that is only just ripe contains more pectin so if you can mix the ripeness of the fruits you are using in your recipe you can boost the amount of pectin meaning the jam will set easier.<br /><br />There is a certain art to jam making, the thing is to keep trying. Start out with fruits that you know have higher pectin content and when you are comfortable being able to make these move on to fruits that are trickier to set. Eventually, it will become easy.Marie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-21774960587912876582019-02-20T13:11:59.899+00:002019-02-20T13:11:59.899+00:00How much pectin? I'm in Canada and have never ...How much pectin? I'm in Canada and have never heard of jam sugar!ameliahttps://www.blogger.com/profile/17380296569508243613noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-35791798170906423072019-02-20T10:46:21.549+00:002019-02-20T10:46:21.549+00:00Thanks Jay! xoThanks Jay! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-10159507520704982072019-02-20T10:46:02.663+00:002019-02-20T10:46:02.663+00:00I think you could just use pectin and regular suga...I think you could just use pectin and regular sugar also Monique. I is just a really crumbly sugar with the pectin included. Its a lovely jam! xoMarie Raynerhttps://www.blogger.com/profile/00407913432222377267noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-55126072801337233122019-02-19T15:17:06.469+00:002019-02-19T15:17:06.469+00:00just mouthwateringjust mouthwateringJAYhttps://www.blogger.com/profile/17824240663911582541noreply@blogger.comtag:blogger.com,1999:blog-7100882347408067241.post-59631282943983331242019-02-19T13:25:24.610+00:002019-02-19T13:25:24.610+00:00I must check about for the jam sugar..I've nev...I must check about for the jam sugar..I've never used it and saw it mentioned on two other UK blogs:) It looks perfect!!La Table De Nanahttps://www.blogger.com/profile/04358539954508050792noreply@blogger.com