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desperanceSo yesterday's melon & star anise jam didn't set; which didn't surprise me much, to be honest, I was fairly sure already that I bottled, as it were, and bottled it too soon.
The swift purchase of a sugar thermometer and some vigorous boiling later, I have made two discoveries:
one, that if you boil it up to the recommended temperature, then yup, it does indeed set;
and two, that the setting-temperature of melon jam is also exactly the burning-temperature of same.
Maybe I gave it just a minute too long, in a determined effort not to repeat the mistake of yesterday.
Anyway, I've decided to call it caramelised (you'd fall for that, wouldn't you?), and we'll see what it tastes like when it's cold.
I am in learning-curve land, and that's fine. What shall I make tomorrow?
The swift purchase of a sugar thermometer and some vigorous boiling later, I have made two discoveries:
one, that if you boil it up to the recommended temperature, then yup, it does indeed set;
and two, that the setting-temperature of melon jam is also exactly the burning-temperature of same.
Maybe I gave it just a minute too long, in a determined effort not to repeat the mistake of yesterday.
Anyway, I've decided to call it caramelised (you'd fall for that, wouldn't you?), and we'll see what it tastes like when it's cold.
I am in learning-curve land, and that's fine. What shall I make tomorrow?