One advantage of not using the bread machine for jam is that one can then cook the stuff as long as it needs. Like- my catsup v2.0 said to cook the toms etc. for a half hour. Well, that was clearly not enough for my particular tomatoes, and I probably doubled it- and the catsup smells pretty good. So, yeah. Judgement is tricky, but it helps.
You might want to try re-cooking your jam for a while, until things get mushy. Semi-ripe fruit is excellent for adding pectin to the mix, by the way, plus an attractive bit of sour and bitter. When I make my semi-raw blueberry pie (using both cooked and raw berries), I like having some semi-green berries in the cooked component.
I used jam sugar that has pectin already added. When the syrup cooled it did become a jam like consistency, but the fruit was just solid lumps. I might give it a go the old fashioned way, thanks for the advice.
I would definitely try cooking it some more if it were mine. To me, that sounds like what it needs. I think the pectin survives OK, too- not sure about that, unfortunately, but if it's not added right at the end, I'm sure it's fine. Good luck! It sounds yummy!
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You might want to try re-cooking your jam for a while, until things get mushy. Semi-ripe fruit is excellent for adding pectin to the mix, by the way, plus an attractive bit of sour and bitter. When I make my semi-raw blueberry pie (using both cooked and raw berries), I like having some semi-green berries in the cooked component.
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