All questions

Overcooked my plum jam a little, and it is too thick. (Too thick to spread easily!) It is just refrigerator jam (not sterilized) and it is already cool in the fridge. Anyway to thin it out at this point?

asked by BadgerBakery about 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 40995 views
Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added about 8 years ago

I'd either thin it with water (warming it on the stove), or cook some chopped fresh plums with water and sugar until they're loose and sauce-like, and add this to the overcooked jam until thinned to your liking.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Sally
added about 8 years ago

I've overcooked jam more than a few times, and plum jam seems to thicken more quickly than others. Any overcooked jam can be revived by adding water (or fruit and sugar as amanda suggests). Just heat it all the way through--I've even dumped already processed jam into a pot with water, boiled it and re-processed it. Worth salvaging.

Answer image

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 8 years ago

I'd put it in a heavy pot and stir about 1-2 tablespoons of ruby port per 8-ounce jar into it over medium heat. It's a great combination!! The other thing you could do, if you'd vacuum sealed the jars, would be simply to save it until you had a batch -- even of another stone fruit -- that ended up too runny, and then mix the two together. Plums are so unpredictable. Some varieties of plum have quite high levels of natural pectin, so every batch is different. Earlier this summer, I made a batch of peach jam that didn't set very well -- I had used an apple stock pectin I'd made using a recipe found online, but hadn't tested its actual pectin level using the rubbing alcohol pectin content test -- which I mixed into a very stiff batch of plum jam. It was divine.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Jamesbrkr1
added about 7 years ago

I found stirring in some kettle boiled water to the jam just before serving helped to thin it and make it spreadable - Loved the idea of adding port too!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.