Yup, I am going to put my gingerbread air freshener in my car. This may be the extent of our decorations this year!
And now onto the jam-tastrophe. Using my SuperJam book I was very confident- I followed all the steps so no idea what happened. I have made jam before (plum and cinnamon- yum). The idea of the superjam is to use concenrated grape juice instead of regular sugar. Sounds simple, right? Well in the book it said to reduce the 3 litres to 1/4 in about 30 mins.
Grape juice in pan above.
Grape juice after 30 minutes below.
Yeah, not really reduced to 1/4 yet.
This took about an hour and a half. My gas bill!!!
The fruit was looking good- I used cranberries and blueberries (frozen ones).
Then you had to add the reduced grape juice to the fruit and boil it all up.
It boiled like crazy. I added pectin (to help it set)- I followed the recipe to the letter. I skimmed the foam off the top and checked that it got to the right temperature on the sugar thermometer.
But it will not set- it is very runny, more like a sauce than a jam. Hmm. Next time I am going back to regular sugar I am afraid- I am going to try mango and apple next so wish me luck! And any idea what went wrong? (I am blaming the grape juice myself)
It seems like a waste of all the fruit to throw it away, so I might call it “coulis“- will that work? (But of course give them real jam too once I make it hopefully!).