Jam: Temperature set vs pectin one minute hard boil - Ask Extension
I always use Sure-Jell pectin when making my jams. Sometimes, despite timing a 1 minute full roiling boil, the set is softer than expected. To ensur...
Knowledgebase
Jam: Temperature set vs pectin one minute hard boil #875637
Asked July 02, 2024, 11:36 AM EDT
I always use Sure-Jell pectin when making my jams. Sometimes, despite timing a 1 minute full roiling boil, the set is softer than expected. To ensure a good set, should I use a thermometer and boil longer than one minute to obtain the 220 degrees F?
Genesee County Michigan
Expert Response
When you are using added pecting (such as Sure Gel) to make jam, achieving a temp of 220 is not critical (as it is with jam without adding pectin). What is most important is to follow the directions explicity - including measuring your ingredients as exact as possible, and following the steps as directed by the pectin you are using.
Could you pectin be outdated? That is something to consider.
Personally, I usually use the Sure Gel Low Sugar pectin/recipe and am more happy with the set than I have been with the regular pectin. You also may want to try a liquid pectin (and follow that recipe - don't substitute one for the other).
Also be sure you are not doubling the recipe, only make 1 batch at a time.
Jam and jelly making can be tricky, but these are some pointers that can help be successful.
Could you pectin be outdated? That is something to consider.
Personally, I usually use the Sure Gel Low Sugar pectin/recipe and am more happy with the set than I have been with the regular pectin. You also may want to try a liquid pectin (and follow that recipe - don't substitute one for the other).
Also be sure you are not doubling the recipe, only make 1 batch at a time.
Jam and jelly making can be tricky, but these are some pointers that can help be successful.
