Did I ruin my jam?
Following this recipe, I started a batch of jam today: http://gothamist.com/2008/03/13/kumqu...
However, I relied on my memory this morning and added the sugar to the water BEFORE reducing the water down by half.
So now the whole pot of sugar, fruit, and water is simmering away, looking very far from gel state.
Have I ruined my jam, or should I just continue boiling it down until it thickens? It's only been about 20 minutes, I figure I should let it go for an hour and see what happens.
re: Father Kitchen
Thanks! This was exactly right. It took me hours to boil off enough liquid, instead of under an hour.
The resulting marmalade was darker than usual and all the fruit had been cooked to mush. So there won't be any chunks of fruit, but the final product is perfectly serviceable. I would even say it's tasty, but a little too brown to be called beautiful.
It did set up to exactly the right texture, which was what I was really worried would not happen.