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Post by susan on May 3, 2014 8:12:57 GMT -5
I while back I said something about my sure jel not working and jellies never setting. I can't remember if it was on here or FB. Someone told me to add more sugar? and cook it longer? than the directions on the box. Just not sure. I'm going over to Christy's today to help her with a big bunch of strawberries, added to the bunch already in her freezer, and we're going to be making jam. It's her first time and I sure don't want it to flop. So if anyone can tell me what I need to do to get it to set I'd appreciate that.
Susan
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Post by Valerie on May 3, 2014 10:14:07 GMT -5
Ooh I don't know. I've heard that if you overcook it you can break down the pectin, but I'm not sure. I've also read that you should try to include some fruit that's not quite as ripe as the rest because it still has more of its own pectin in it and will help with the setting. People usually save the riper mushier fruits for jams, but some of the greener not so ripe ones are supposed to help it.
Good luck on the jam! Even if it doesn't set up hard, it's still tasty!
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Post by Granny Smith on May 3, 2014 16:12:59 GMT -5
I add a little acid with the fruit. The bulk Sure-Jel doesn't seem to be as 'strong' as the regular Sure-Jel, so I add more of that. Whatever the directions say (I think it's 1/3 of a cup), I mound the measuring cup up, instead of leveling it.
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Post by susan on May 3, 2014 19:11:45 GMT -5
It's the box of sure gel. We're making jam, so I guess it will be ok. I've made black berry jam ok with the stuff. Making jelly is where I always run into trouble. I'll let y'all know tomorrow how it turns out.
Susan
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Post by Granny Smith on May 3, 2014 20:47:16 GMT -5
Good luck. I hope it turns out good.
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Post by susan on May 4, 2014 19:37:07 GMT -5
We did 2 rounds last night and she had to get more pectin after church this morning. Sent me a text a while ago that she did another round by herself.  Said she'd use the rest of the berries in other deserts. I told her she's officially a canner now. They haven't opened any yet and I'm really surprised that Wayne has left them alone this long, LOL. Susan |
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Post by upnorthlady2 on May 4, 2014 22:13:36 GMT -5
I usually add a little lemon juice (about 1/4 cup) even though the recipe doesn't call for it. I agree that pectin might not be the same as in the past, as I have had troubles with peach jam and strawberry jam. But adding lemon juice increases the pectin, and I usually don't have any problems. I believe it is true that cooking more than the minute called for, breaks down the pectin, and you do need to use a little bit of not so ripe fruit to increase the pectin count.
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Post by michelle on May 5, 2014 6:29:30 GMT -5
Susan, glad that it seems to have gone well and that she was able to do a round herself.
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Post by Valerie on May 6, 2014 6:52:09 GMT -5
Yay, Christy!!!  |
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Said she'd use the rest of the berries in other deserts. I told her she's officially a canner now. They haven't opened any yet and I'm really surprised that Wayne has left them alone this long, LOL. 
