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Discussion Starter #1
Aaaaaaaaaaargh. Again, my jelly is liquid. I don't know why on earth I cannot make a jam or jelly that is not completely liquid. I followed this recipe to the letter. And there was step by step pictures for pete's sake. Still liquid. I'm hoping someone could point out what I'm doing wrong. I was so excited about this one too... it's a honeysuckle and rose jelly.<br><br>
I steeped 1/2 cup of honeysuckle flowers and 1 cup of rose petals overnight.<br>
I got 2 cups of infusion that I got to boiling point with 1/4 cup lemon juice. I mixed 1/2 cup of honey with 2 tsp of pectin that is used for low sugar or no sugar recipes. Boiled everything together for 3 mns. Put in jars and processed the jars 10 mns in boiling water.<br><br>
What went wrong? The recipe shows a well set jelly. Mine looks as if I did not put any pectin in it at all.<br>
I get the same result with strawberries and plums even if I use the traditional amount of sugar.<br><br>
Any ideas?<br>
Is there something I can do now to try and fix it?
 

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How far above sea level are you? That can affect boiling times I think.<br><br>
Are there direction or guidelines on the packaging of the pectin?
 

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Discussion Starter #3
I'm basically at sea level. The instructions says to use an entire packet for 4 cups of fruit. I used the 2 tsps the recipe says but she used the pomona brand and apparently it came with a packet of calcium which she put 1 tsp of. I used the Ball brand and there was no calcium packet in it. Maybe that's just it?<br>
But it doesn't explain why my jams are always liquid even using regular pectin with the traditional amount of sugar.
 

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IDK... I just always make jam/jelly from the packet's recipe <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/shrug.gif" style="border:0px solid;" title="shrug">
 

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What pectin are you using?<br><br>
I'd recommend picking up Pomona's Universal Pectin at your HFS and using that. It relies on calcium to gel, which is included in the box... you just add the calcium water to your jam and that causes it to set. I have never, in over 10 years of using it, had a problem with it setting if I follow directions.<br><br>
I also recommend using the gel test. Stick a small glass/ceramic dish in the freezer when you start making your jam. When you think the jam is done, pull the dish out and spoon a few drops of jam into it. The cold should cause the jam to set pretty quickly. If after 60 seconds your jam is not set, scrape it out, return the dish to the freezer and continue on, your jam is not ready (it may need to boil longer, or it may need adjusting). Doing this will save you a lot of time and headache.<br><br>
As for the batch you've already made... you can label it syrup and use it as such (over pancakes or over ice cream), or you can open all your jars and reboil it, fix it, then process it again with new lids.<br><br>
ETA - saw your additional info. The 2 tsps she used of Pomona's will not translate to another brand of pectin. With Pomona's you rarely use a whole packet, but with other brands you pretty much always use the whole packet. So chances are good you just don't have enough pectin in there to set. I would still recommend going to the HFS and picking up Pomona's to fix this batch. Leave the jars sealed until you have it - they're fine as is, they're safe, they just didn't gel like you wanted.
 

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Discussion Starter #6
Thank you Cristeen! That must be it...like mamadelbosque said too I need to follow the directions for the pectin that I have and not necessarily the recipes that I find. I've never seen that Pomona pectin here... Mmmm, good idea for the syrup, and I'm going to try again with a new batch...
 

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Cristeen nailed it.<br><br>
I actually make a "jam" with lower sugar and no pectin, specifically for ice cream, pancakes, and crepes. If you tilt the jar, the "jam" runs. It makes a lovely sauce.<br><br>
I would just chalk it up as a learning point and use your jelly/jam in other yummy ways.
 

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<div>Originally Posted by <strong>Laurienna</strong> <a href="/community/forum/post/15404818"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I've never seen that Pomona pectin here...</div>
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I'm not that far from you... I can get it at WF, small independent groceries (higher end places), or if you can't find it anywhere else, you can order it online. I know if you do a lot of jams, you can buy it by the pound instead of by the box. I've contemplated doing that in years past.
 

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Discussion Starter #9
Thank you cristeen, that was all very helpful. I'll look for Pomona pectin at WF. In the mean time we'll enjoy a nice syrup!
 
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