That was the batch with the added pectin 'without sugar'. I don't have a jam thermometer; I just did the practical 'set test' (put it on a cold plate and it wrinkles). And as I said, the top surface had set hard even before I potted it up.
Lack of stirring, on the other hand, sounds very likely to explain the observed phenomenon! I didn't stir that batch at all after the first adding of the pectin, as I was worried about the pre-simmered fruit disintegrating. And of course it was the top surface of the liquid that I was testing to see if it would set... I shan't attempt to do whole fruit jam again; it isn't particularly useful on bread and butter or in cakes (or for anything other than putting on a teaspoon and sipping tea through, as the Russians did!) and it is much more fragile to make. I only did it because that happened to be the recipe that was on the back of the random pectin sachet :-D
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timeasmymeasure
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Date: 2022-07-27 09:10 pm (UTC)Lack of stirring, on the other hand, sounds very likely to explain the observed phenomenon! I didn't stir that batch at all after the first adding of the pectin, as I was worried about the pre-simmered fruit disintegrating. And of course it was the top surface of the liquid that I was testing to see if it would set...
I shan't attempt to do whole fruit jam again; it isn't particularly useful on bread and butter or in cakes (or for anything other than putting on a teaspoon and sipping tea through, as the Russians did!) and it is much more fragile to make. I only did it because that happened to be the recipe that was on the back of the random pectin sachet :-D