Crème Fraiche                              |    Recipes

  JAM AND JELLY
  TROUBLESHOOTING
 
From The North American Strawberry Growers Association

  Why is my jam or jelly too soft?
       A common problem is jam or jelly which has not set, resulting in a soft or runny product. This problem can be caused by a number of factors, including:
 
  1. Too much juice in the mixture.
  2. Not enough sugar.
  3. Mixture not acid enough.
  4. Having made the batch too large at one time.
 
       Sometimes these too soft products can be improved by recooking 4 to 6 cups of jelly at a time. Use the following recipes to correct your jam or jelly, or try the unset product as a syrup over ice cream, pancakes, custard or cheesecake!
 
  To Reset with Powdered Pectin
 
       Measure the jam or jelly to be recooked. For each quart of jam or jelly measure 1/4 cup of sugar, 1/4 cup of water, and 4 teaspoons of powdered pectin. Mix the pectin and water and bring to a boil, stirring constantly to prevent scorching. Add the jam or jelly and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil hard for 30 seconds. Remove from heat, skim, pour into sterilized jars, and seal. Process in hot water bath canner for 5 minutes.
 
  To Reset with Liquid Pectin
 
       Measure the jam or jelly to be recooked. For each quart of jam or jelly measure 3/4 cup of sugar, 2 tablespoons of lemon juice, and 2 tablespoons of liquid pectin. Bring the jam or jelly to a boil over high heat, stirring constantly to prevent scorching. Quickly add the sugar, lemon juice, and pectin and bring to a
full rolling boil. Stir constantly and boil mixture hard for 1 minute. Remove from heat, skim, pour into sterilized jars. Process in hot water bath canner for 5 minutes.