Ginger jam or preserve recipe wanted.

This is a tricky preserve to make. The syrup that comes with the ginger, contains inverted sugars, a bit like golden syrup, so can 'turn' the granulated sugar, that you are adding to the pan, into more invert syrup, giving you a runny jam or very stringy in texture.

To counteract this, add part of the acid in the recipe, at the beginning of the cook, before it reaches the boil, and fine tune the acid at the end point, when the jam reaches setting point.

For the technically-minded, you are looking for pH of 2.9 and Sugar solids of 66 - 67 to set a good set, consistency and shelf life.

Hope this helps you with those recipes?

Good Luck

Dianthus

Mar 19, 2015 20:44:58 GMT Cherry said:

Well you are a dark horse dianthus. How do you know the technical side of jam making, etc? You are very clever.

Why, Thank you, Cherry. I used to hand make jam samples for the major multiples, which is trickier than making it at home, as each recipe tweak had to be the only difference, and we all know that hot jam can take on a life of it's own! he he

If you want to know more, just ask

Mar 20, 2015 17:22:58 GMT Cherry said:

I will ask dianthus. However, I do find the jam sugar with pectin a great invention.

It has made a difference, but it is apple pectin, and citrus pectin is better.

It should also be added towards the end of the cook, which you can't do when it is in the sugar blend. It degrades with extended heat, so overcook, or have a big panful, and it loses it's effectiveness