In a Jam Jam

[aggieterpkatie]

I made and canned 11 jelly jars of peach jam yesterday, and I had a few isues. First, the recipe called for 7 cups of sugar and 4 cups of peaches. I didn't want to use that much sugar, but I only had 1 box of low-sugar pectin. I doubled the recipe (so 8 cups of peaches) but only added 10 cups of sugar (which is still WAY more than I wanted to use). Here's my issue. I was following the recipe from my Ball book, which called for liquid pectin, but I didn't realize it until too late. With liquid pectin, you add sugar and fruit and bring to a boil. With powdered pectin, you add pectin and fruit and bring to a boil. Well, I wasn't paying attention, so I did it wrong. I added the fruit and sugar (and lemon juice) and boiled, then added the 2 boxes of powdered pectin, then boiled for the required 3 min. I canned everything, but the jam is more runny than it should be I think.

I do have half a jar in the fridge, and it's slightly firmer than the room temperature jam, but I expected it to be firmer.

Should I open all the jars and add more pectin? If so, should I get the liquid kind? I don't mind re canning them, because I have enough lids. I just want to make sure it'll work if I take the time to can it all again.

Thanks!

 

[patandchickens]

First, possibly you already know this, but it is a very bad idea to try to double jam or jelly recipes. Rather than a double-size batch, make the recipe twice, or in two pots simultaneously if you have the stovetop space. It is pretty common for things not to come out right when you double a jam/jelly recipe, on account of altered cooking rate/time and altered evaporation.

Second, adding only 3/4 of the sugar that the recipe calls for is enough of an alteration that it certainly can cause a softer set. If you remake the jam, I would suggest adding more sugar. Unfortunately if you are using normal pectin, you are a slave to the basic chemistry of acid-sugar-pectin ratios. Fundamentally, jellies/jams just ARE mostly sugar

In my experience, adding powdered pectin last rather than first does not affect the overall set so much as it affects how well it dissolves. But careful sprinkling and then vigorous stirring can get it dissolved just fine in boiling jam, IME. So unless you have some hard clumps of improperly-dissolved pectin in there amongst the runny stuff, i would suspect that is probably not the reason for your soft set.

My guess is that the combination of doubling the recipe and stinting on the sugar is probably your problem.

I'd suggest remaking it, adding a bit more sugar and half the liquid pectin that the recipe originally called for (or *all* the liquid pectin the recipe originally called for, if you wish to err on the side of too thick)

Or keep it as syrup 'Sgood on pancakes, or in milkshakes/smoothies, or used instead of sugar when you make fruit pies (if you add any sugar to your fruit pies)

Good luck, have fun,

Pat

 

[VickiLynn]

If you can find Instant Clear Jel, I've used that to thicken runny jams and watery salsa. You just stir in a spoonful when you open the jar to use the jam.

 

[ohiofarmgirl]

i cant stand that much sugar either.

do you use Pamona's Pectin?

http://www.pomonapectin.com/

you can use very little sugar/honey and it sets up beautifully. you can use as little as 1/2 cup honey or 3/4 cup sugar for 4 cups of mashed fruit. easy peasy and you can order online. i hav ea hard time finding it in stores but my orchard friends carry it at their shop.

 

[aggieterpkatie]

Ack! Thanks for all the tips!

I am going to re-evaluate the situation lol when I get home today. I was thinking of adding more peaches and possibly some liquid pectin and re-canning it. I hate to add more sugar, because it's already SOOO sweet...almost too sweet to taste the peaches. :/

If the cold jam is solid enough, I'll jsut keep it as is. Man, and it would be awesome as an icecream, pancake, waffle,etc topping!

And next time I won't double the recipe!!

 

[aggieterpkatie]

OFG, I haven't heard of that brand, but I'll keep it in mind for the future! I'd like to try a batch of low sugar jam with the ball low/no sugar pectin first, since that's readily available. Thanks though!