Add to my list in my “Let’s Talk Christmas Dinner” thread one:
Cranberry Eggnog Tart
Well, that’s what they call it, it’s basically cheescake but I guess they thought eggnog sounded festive.
Anyway it calls for cranberry jam so tonight I made cranberry jam.Came out beautifully. That is, looks beautiful, tastes wonderful. But now it’s completely cooled and it still seems a bit…thin.
The idea is you heat it up, pour it over the tart, and let it “set”. But it doesn’t look inclinded to "set. I’ve never made jam before, what do I do for that? Should I cook it longer? I already cooked it longer than the recipe said. Is there something I can add?
Thanks! and Merry Christmas…I mean Happy Holidays…I mean, err…big hugs all around…
Get some “jam setter” or pectin. Usually available in supermarkets. It is needed to thicken most jams except marmalades because pectin is in the pith of citrus fruits.
You could also cheat and use a little of some variety of berry jello. That would get your jam to set in a nice even, glossy coating. Rehaet the jam stir in a little jello and test on a cold surface.
Cranberries should set OK as they are very acidic.
As the others have said, jam is beautifully if messily redeemable by just tipping it all back and boiling it again.
If you can’t get to a shop to buy pectin, wash and cut up a couple of apples, skin, pips and all, and put them into a clean handkerchief, then dump it in with the jam.
Boil the jam rapidly but not madly, and stir it so it doesn’t scorch. Before you start put a clean plate in the fridge or freezer. From time to time take the plate out and drizzle a bit of jam onto the plate and stick it back in the fridge for a minute. Then look at it. Push your finger to the edge of the puddle of jam - if wrinkles form then it has reached setting point and you can chuck the apple bundle and put the jam into whatever containers you have in mind for it.
Good luck, happy boiling!
(And if it doesn’t work then who cares, just call it a cranberry fruit sauce!!)
That was my understanding! And seemed to be the recipe’s understanding, as it didn’t call for any additional pectin. But my cranberries seem to be pectin deficient.
Ok, so I can just go buy pectin then. If not I think I have apples…thanks, everybody.
Additional pectin isn’t always necessary. I use a candy thermometer and heat my jam until it reaches 220 F; that’s the jelling point, and when the jam cools it will be jelled.
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