Picture posting is enabled for all :)
It always tastes vinegary when you first make it - that's why you keep it for a month or three before using it.
Nothing much to add.... but I notice you covered your pan. I never do. Surely the liquid content needs to evaporate during cooking?
Also make sure you're using a good quality, thick bottomed pan with no hot spots. This makes a huge difference to temperature diffusion and control. Invest in a sugar thermometer.Do not try to do other things at the same time. The stuff that's boiling away is your prioity.Allow plenty of time, don't turn it off at night and try to start things up again in the morning. If you do do this, don't tell your Mum that you've wasted the pick of her harvest, rush out ,buy more ingredients and try again and keep schtum forever more... :-[If pectin is needed, I've always collected the apple peel and core into a muslin bag, tied it with long string (one end for tightly closing the bag, the other for tying to the pan handle/other) and chucked the bag in at the beginning so all the pectin in the skin (where most of it lurks) is incormporated. You can squash the bag throughout the cooking period and before removing, but I hear this tends to make the jam cloudy. For intermittent jam makers like me, cloudy doesn't matter - set texture does!
Thanks all! will try again, anymore tried and tested recipies out there? got a glut of oranges and lemons!
It always tastes vinegary when you first make it - that's why you keep it for a month or three before using it. But it shouldn't be runny as well. Try boiling it up again? ......
But being a nit picky sort of person, I spell it stumm ;D )
I had a mild hangover...On Tuesday morning...Yes, a Tuesday...I know, I know.... ::)