🔕 🔔

My Basket ()

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 almost 7 years ago
397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 7 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.

Fe759e32 f945 40b6 acea 9486c52f49b0  moi
added almost 7 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.

A77d4ab2 a490 4d06 82ec e364c77995ab  sallypaselyvargas3

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added almost 7 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 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!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.