Jam at altitude tips?
I live in the mountains of Colorado and can never seem to get my jams to thicken. I also have this problem when making fruit pies and sauces. Do you have any tips?
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I live in the mountains of Colorado and can never seem to get my jams to thicken. I also have this problem when making fruit pies and sauces. Do you have any tips?
13 Comments
Altitude in feet: 1001-3000 Increase time by 5 minutes
Atitude 3001-6000 Increase time by 10 minutes
Over 6000 Increase time by 15 minutes
Personally I've never been able to use the temperature of my jam or jelly to tell when it's done (the two times I did this I ended up with syrup and with candy). I test by either using a chilled plate like louisez does, or I check that it "sheets" off the back of a spoon like the Joy of Cooking suggests.
If you are using corn starch to thicken your pies and sauces the reason they might not thicken properly is because it needs to come up to temperature before thickening. Lower boiling temp might mean that they're not getting hot enough for long enough for the starch to do it's thing. maybe?