I assume you are using Pectin?
1 Like
Yes; a box of “regular” Sure Jell, as called for in the recipe, plus a TBS of lo/no sugar for good measure since I didn’t use the recipe exactly as written.
I will probably re-make 2 cups worth, but I will wait until we have electricity again.
Fixes I’ve cobbled together from homefamily and pickyourown
To remake cooked jam or jelly using powdered pectin measure 15 mL (1 tbsp) water and 7 mL (11/2 tsp) powdered pectin for each 250 mL (1 cup) product into a large saucepan. Bring to a boil stirring constantly. Remove from heat and stir in jam or jelly. Add 25 mL (2 tbsp) sugar per 250 mL (1 cup) of jam or jelly being recooked. Return to the heat and bring to a full rolling boil, stirring constantly. Boil rapidly for 30 seconds. Remove from heat, skim off foam, fill hot sterilized jars, seal and process 5 minutes in a boiling water bath.
To remake cooked jelly or jam using liquid pectin for each 250 mL (1 cup) jelly or jam, measure and combine 45 mL (3 tbsp) sugar, 7 mL (11 /2 tsp) bottled lemon juice and 7 mL ( 11/2 tsp) liquid pectin. Bring jam or jelly to a boil stirring constantly. Add the sugar, lemon juice and pectin combination. Return to full rolling boil, stirring constantly. Boil rapidly one minute. Remove from heat, fill jars and process as per original recipe instructions
From pickyourown
“I keep a metal tablespoon sitting in a glass of ice water, take it out, shake off the water and then take a half spoonful of the mix and let it cool to room temperature on the spoon. in a minute or so. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.”
1 Like
It worked;
Except for
"15 mL (1 tbsp) water and 7 mL (11/2 tsp) powdered pectin for each 250 mL (1 cup) product into a large saucepan. Bring to a boil stirring constantly.
[/quote]
Couldn’t boil 2Tbs water with 1Tb pectin, so mixed with jelly first.
1 Like
I am working on a spicy citrus jam recipe. Mostly grapefruit, Mandarin Orange, Meyer lemon and Aji Amarillo. Wondering about proportions, and the role of salt, and vinegar in pepper jelly.
1 Like
Working on this year’s pepper jelly, and noting one of last year’s was grapefruit jamalade with Aji Amarillo seemed too bitter last year, but months later I am really appreciating the balance of bitter, sweet, heat and texture.
The “honeyed grapefruit jamalade” recipe reads
“the majority of the white pith is left out of this recipe, and the fruit is strained from the syrup and added only at the end of the cooking process, yielding visible chunks of ruby red grapefruit in the final product, and a sweetness that is nicely balanced, but not overwhelmed, by the milder bitter flavor. Jamalade: a kinder, gentler marmalade.”
4 Likes
I wish I had something useful to add, but I love this thread and have bookmarked it to read in full.
I make some jams and other preserves, but usually just stuff I can make without pectin—apple butter, strawberry or cherry jams, marmalades galore. Maybe I’ll give pepper jelly another stab next summer.
1 Like
If you haven’t seen it already, here’s one for all things jam.
2 Likes
This time I used the “Green pepper jelly” recipe in the Ball blue book.
I used Aji Amarillo hot, and Escamillo sweet yellow peppers.
The recipe has you puree peppers with 1.5 cups each apple cider and apple cider vinegar, sits raw overnight then juice strained and cooked with powdered pectin, then added sugar and pinch salt. I’ve made others where the puree and liquids are simmered before straining.
Once again I messed up the sequence (started with everything in the pot then tried to remove the sugar) and got a bit of graininess in a test batch. Something about..”…adding it to the fruit before the main sugar, allowing it to dissolve in a low-sugar environment before boiling, preventing clumping and grainy texture, as sugar inhibits proper pectin dissolution if added too early …” That was from Pomona , so not sure it applies. It was otherwise pretty good.
A softish set with 1cup juice 1.5 cup sugar and 1.5 T low sugar ball pectin. I wish it was clearer but that might mean white vinegar rather than ACV.
1 Like
