I have only made jam one other time, and that batch didn’t set. I was gifted a bunch of apples, and after dehydrating them, I used the scraps to make this jam. I added 5 cups of sugar to 8 cups of leftover boiled down apples, and 1/3 cup of lemon juice. I brought it up to 208° per my elevation. Once it hit that, I took it off the burner. I noticed that as I was pouring into the jars that it did thicken up slightly. I then water bath, canned them for 10 minutes. And after letting them sit out overnight, they are still liquidy this morning. I have seen some articles saying that it can take a few weeks for the jam to set. Wanted to get y’all‘s advice or opinions on if I should give it time to set or if I should redo it! Hoping to use these as gifts for Christmas so I want them to turn out well.
by ApprehensiveCrow811
2 Comments
You need to follow an approved recipe. Looks like you doubled the batch (8 cups juice) and reduced the amount of sugar (you used 5 and the National Centre for Home Food Preservation’s recipe calls for 3 cups in a single batch, so yours is one cup less). Not sure if that has something to do with the set or if it just needs more time to set.
My apple scrap jelly, the one time I tried it, never set