Can you suggest a solution for remedy for over boiled jam?

Answer 1

Tried and tested method from the worlds worst jam overboiler!! Couldn't find any solutions on the internet either! Stick a couple of saucers in the freezer ready to test at the end. Pop the jam in a pan and pour boiling water over it - if it's very overboiled (like fruit pastiles), put around half a pint of boiling water for every 1 kilo of fruit. If not so overboiled, then about a cup full. Stir until loosened up then put back on the boil, continuously stirring for 5 min. Test by putting on a chilled saucer and if the surface wrinkles when you push it, it's ready. If not, put back on the boil and test every 2-3 mins

Generally I add about 30mls (per kilo of fruit) of alcohol to the end product to disguise any slight caramel taste. Amaretto and Gin go well with rasberries and strawberrys. Whisky, Jack Daniels, Contreau or Glayva go well with mamalades or citrus jams and Kirshe, port and rum go with cherries or dark berries.

Don't worry if you put too much water in, you just boil it down until you reach the correct consistancy!

Hope this helps fellow jam makers!!