North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

PS to my last post:  

 

I kinda suspect you needed another 30 seconds boiling in addition to using the full amount of sugar.  That timing depends on fruit acidity/ripeness and the weather, as well as pectin and sugar amounts.

 

~ Stephen

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Mark & Helen Angermayer
Sent: Wednesday, August 27, 2008 11:00 AM
To: North American Fruit Explorers
Subject: [NAFEX] Pectin jell

 

This may be a question asked before, but was wondering what went wrong with our jam making?  Made a batch of peach jam and used 75% of the sugar that the recipe called for.  Used "Ball" brand pectin and followed all other instructions, which called for boiling the jam hard for one minute.  Then hot packed the jam.  Problem is, the jam didn't set up as firm as I thought it should.  Although the flavor is excellent, it's the consistency is thinner than I'd like.  About the consistancy of thick honey.  Thought maybe using less sugar caused it not to jell.  But then we made another batch of jam, this time with some strawberries left over in the freezer.  This time we used the full amount of sugar on the recipe.  Again the jam didn't firm up real good (although it's slightly firmer than the peach jam).

 

My question, what caused the jam not to jell well?  I know a lot of folks recommend Pomona's pectin, which is what I should have used, but we used what was available at the time.  Is Ball pectin a really bad product?  Would it have helped if we would have boiled the jam longer?

 

Mark

KS