See these?
Sweet Tomato Jam
At least it's supposed to be.
Unfortunately it refuses to gel.
Made it, jarred it, and decided it looked too runny to even begin to set. Unjarred it, reboiled, added more Certo and re-jarred it. STILL refuses to set. So....today we'll be unjarring once again and reboiling in hopes it will decide to thicken. Oh yes, and adding some more Certo too. It's the same recipe we used last year with perfect results so the only thing I can think of it is that maybe last year we used liquid Certo whereas this year we used the powdered version. T'is a puzzle and an annoying one at that.
- Or THIS one!
- or THIS one too.
- Because fall is rapidly approaching (at least in this part of the world), perhaps you might like to have a peek at THIS pattern.
- And making one or more of THESE would be fun for fall too.
Today's quote..."Why do we close our eyes when we pray, when we cry, when we kiss, when we dream? Because the most beautiful things in our life are not seen but felt only by the heart"
Very nice quote
ReplyDeleteDoes the amount of juiciness have anything to do with how well the jam sets? I don't know what Certo is. I've not canned anything.
Love the French knot artwork.
Certo is a pectin product - sold either as a liquid or a powder. I thought they were interchangeable and so used powdered version. I suspect now, when I really think about it, that last year I couldn't get the powdered and used the liquid. Had no problems with it last year so maybe it makes a difference. It's now undergone a 3rd boiling and more Certo added so fingers are crossed that it works this time!
DeleteThat french knot embroidery is amazing!! Lots of patience there,,,
ReplyDeleteYour jam is being very naughty not setting...hope it finally jells for you hugs, Julierose
I hope it does too - too much time invested in it now so it had better set (uttered in a very threatening voice whilst shaking finger at it)
DeleteMaps in thread! With trailing threads! These are lovely, thank you for posting. The jams a puzzle. Maybe it will become a nice sauce instead?
ReplyDeleteGlad you liked the maps - they are intriguing for sure. 3rd boiling of the jam with more Certo and sugar added and now awaiting whether it will set this time or, as you say, become a sauce.
DeleteI'm having a different, but similar situation with my recently canned dill pickles. I opened a jar (probably prematurely) and they taste horrible. Way too salty. Blech. I'm hoping with a little time, or maybe I'll just have to rinse them when I actually use them, they'll taste better. I can't reprocess them or their texture will be ruined, I'm sure. Canning feels like this big gamble I take every time I do it. You work and work, and then wait and wait (sometimes for months) to find out if the thing you slaved over is any good. Bread and Butter pickles are next. And them tomatoes. Tomatoes should be a simple manner, but the B&B pickles... let's just say I plan to taste the brine before sealing it in with the cukes.
ReplyDeleteI haven't made B&B pickles in years. Pretty much the only pickles we make now are zucchini relish and Resident Chef sometimes makes refrigerator pickles if he happens to have an extra cuke or two. Haven't made dills in years either, even though they are a favourite.
DeleteThe jam maker def reminds me of many of today's politicians.
ReplyDeleteVery unusual artists featured today.
Hah - I never thought of that definition as applying to politicians but you're right!!!!!
DeleteSherry of createology: Oh my the woes of making jam. I am not able to help as I do not can. Love the French Knot Art and the Maps done in Thread Art. Interesting quote.
ReplyDeleteI have never had a problem making jam before so this is a first.
DeleteI love the idea of the maps too - such an incredible amount of detail.
I had the same problem with my rhubarb jam. Finally just left it and will enjoy it on toast or as a thicker sauce on ice cream.
ReplyDeleteGod bless.
I've never had any issues before so I don't know what went wrong this time. Oh well, like you say, it's still edible!
DeleteThe dictionary entry for "jam" surely got it right. Noone ever gives clear directions on how to make jam. Even my mother didn't. I think it's an art that one has to experience for themselves.
ReplyDeleteI've made jam, both cooked and freezer types, for years and never had a problem before. Maybe it's in the atmosphere!
DeleteHmmm, that's a conundrum with the Certo. Hope you figure it out. I'm ooohing and ahhing over those embroidered landscapes. And I just added that quote to my journal the other day - love it!
ReplyDeleteYes, the Certo thing is definitely a conundrum. Never had issues with it before so I don't know what's happened this time.
DeleteOh, I've never made sweet tomato jam before...sounds interesting... it's so annoying when the jam doesn't set... xx
ReplyDeleteIt's our favourite jam so it was quite a disappointment when some of it didn't set properly.
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