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Strawberry Jam
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My daughter is making strawberry jam which she has done many times before,however this time there is a problem with it setting, although she is using the correct amount of pectin the result was liquid jam, she has tried again with more pectin & she tells me that she thinks by testing it still will not set properly. The only difference from times past is this time she has an electric cooker, has anyone else had this problem?
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For more on marking an answer as the "Best Answer", please visit our FAQ.Probably the biggest reason for jam or 'preserves' (so called here in the U.S.) is using too big of a batch. Most recipes call for no more than 6 cups of the berries (plus sugar and pectin of course). Don't cheat and do double or triple batches.
One thing you could do to remedy the present situation is to heat the runny mixture to near boiling and add 2 packages of strawberry jello. You know... the kind you make for jelled desserts... works every time and noone knows the difference and it tastes good... Luck!
One thing you could do to remedy the present situation is to heat the runny mixture to near boiling and add 2 packages of strawberry jello. You know... the kind you make for jelled desserts... works every time and noone knows the difference and it tastes good... Luck!
I have the same problem with a batch of strawberry jam which has not set even after adding more certo I have searched and found reference to Pomona pectin (citrus) available in US. Does anyone know how to source in UK apparently it is good for low sugar jams etc too. Back in June I made lots of strawberry jam nothing added but jam sugar no probs