36 jars
- Thread starter VeraBlue
- Start date
Mr. Green Jeans
New member
Vera, I had the same problem 2 summers past. PieSusan sent me this link and my jammin' has been very consistent ever since: http://www.davidlebovitz.com/2005/06/norecipe-yikes/.
You might try reheating the sauce with the peels of several apples since they are a natural source of pectin and fish them out before you pour of into jars. Fresh lemon juice also has pectin.
Mike
You might try reheating the sauce with the peels of several apples since they are a natural source of pectin and fish them out before you pour of into jars. Fresh lemon juice also has pectin.
Mike
Phiddlechik
New member
great as syrup, over crepes or crisp waffles
though I posted this as an added resource, but here it is again
http://www.freshpreserving.com/pages/remake_soft_spreads/40.php
http://www.freshpreserving.com/pages/remake_soft_spreads/40.php
Phiddlechik
New member
Or, if you are an old wife and believe in tales 
.... it could have been storming. Like lightning....
but, I would just use it as syrup and call it good.
.... it could have been storming. Like lightning....but, I would just use it as syrup and call it good.
Can't use it as sauce, Phiddle...the idea was to have enough strawberry jam for the restaurant to last several months.
Followed the recipe, Norm....on the box of pectin. did one batch at a time. It took about 5 hours.
The fig, mango, peach, orange...all came out fine. The strawberry is another story entirely.
Followed the recipe, Norm....on the box of pectin. did one batch at a time. It took about 5 hours.
The fig, mango, peach, orange...all came out fine. The strawberry is another story entirely.
Leni
New member
Vera, go to www.melindalee.com, then to the Teaching Segments page. There you will see a thread 'Liquid Cement' That should solve your problem. I tried to copy/paste but it didn't work.
Phiddlechik
New member
No, get new lids.
>>Can't use it as sauce,
new menu item: deep waffles with strawberry stuff, dusted with 10x for pretty.
careful, you're gonna need more of the stuff and then you won't be able to figure out how to properly de-jam it (g)
edit: yeah, new lids all around. no, never ever reuse a lid.
new menu item: deep waffles with strawberry stuff, dusted with 10x for pretty.
careful, you're gonna need more of the stuff and then you won't be able to figure out how to properly de-jam it (g)
edit: yeah, new lids all around. no, never ever reuse a lid.
Liquid Cement
This Is The Formula For Setting Up Jam Or Jellies That Did Not "Set"
For 8 cups of un-jelled recipe:
Then add:
Return the mixture to a boil
Boil for 4 minutes only
Pour into freshly washed, sterilized hot jars
Seal with lid or wax
http://www.melindalee.com/index.php?option=com_content&view=article&id=8&Itemid=5
For 8 cups of un-jelled recipe:
- Place the un-jelled mixture in a saucepan
- Add 1/2 cup, granulated sugar
- Bring to a boil, stirring constantly
Then add:
- 1/2 cup, lemon juice
- 1/2 cup, liquid pectin (such as Certo)
Return the mixture to a boil
Boil for 4 minutes only
Pour into freshly washed, sterilized hot jars
Seal with lid or wax
http://www.melindalee.com/index.php?option=com_content&view=article&id=8&Itemid=5
You're welcome Leni.THANKS PEEPS! That's exactly what I was trying to do but it didn't work.I spent over an hour trying. Please tell me how you did it.
I hate to say it but I just highlighted it, right click copy, right click paste.
Vera I wish I could come visit you and help out.
Mr. Green Jeans
New member
Vera, if you are going to do this for Red Gravy on a regular basis look into Tattler jar lids. They are re-usable, just run them through the dishwasher.
Now it's 33 jars
Followed a recipe found via one of the above links. 1.5t pectin,1T sugar and 1T water per cup of unset jam. We'll have to see how it sets. Lost three jars in translation, though. Can't quite see how that happened considering I was adding rather than subtracting. I did use a few larger jars than some of the originals...that is probably where the difference comes from.
What a project. And I have a lovely burn on my thumb, too...
Followed a recipe found via one of the above links. 1.5t pectin,1T sugar and 1T water per cup of unset jam. We'll have to see how it sets. Lost three jars in translation, though. Can't quite see how that happened considering I was adding rather than subtracting. I did use a few larger jars than some of the originals...that is probably where the difference comes from.
What a project. And I have a lovely burn on my thumb, too...
Yes, Leni. Strawberry has no natural pectin of it's own. My fig, peach, blood orange, plum and mango all set up fine. My grape was magnificent. This is the second time I did strawberry, and the second time this happened. This is the first time I'm trying to fix it though..
all fruit is not the same pectin / acid wise...
here's a good synopsis
http://www.pickyourown.org/pectin.htm
here's a good synopsis
http://www.pickyourown.org/pectin.htm