question about making sauce

djbutter22 · Posted: Dec 15 2009 Post subject: question about making sauce

Hi everyone,
First time poster here. I'm making a sauce with blackberry jam in it. When the sauce is warm or at room temp it has the perfect consistency. However, when I put it in the fridge, it gets too thick. Is there something I can do to keep it consistant?
Thanks,
Dennis

SoEzzy · Posted: Dec 15 2009 Post subject:

Stop putting it in the fridge! Wink

The real answer is think about canning the bottles instead and that way they can stay safe an a shelf.
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djbutter22 · Posted: Dec 15 2009 Post subject:

Thanks! I want to get started canning. Until I buy a canner, is there a "poor man's method"?

Jarhead · Posted: Dec 15 2009 Post subject:

djbutter22, welcome to the ring. The only other way to keep it safe is to freeze it in portions and defrost only what you need. Other than that you need a water bath canner or big stock pot. Unless there is something that needs to be pressured in your ingredients.
JM2C
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djbutter22 · Posted: Dec 15 2009 Post subject:

Thanks Jarhead, I'm gonna go ahead and get what I need to start canning. I don't want to be cheap and risk either bad product or a hazzard to the consumer.
This forum is such a wealth of info.

CrazyChef · Posted: Dec 15 2009 Post subject:

When you need to use the sauce, just microwave the amount you need. Don't nuke it too long, just enough to bring it to temp.
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CliffC · Posted: Dec 18 2009 Post subject:

It might be that the jam you are using has added fruit pectin which is making it gel in the fridge. You can make your own jam without adding
fruit pectin or perhaps you might just buy some fresh(or frozen) berries and mash 'em up and cook 'em as the 1st step in making your sauce.