It is always such a bummer when you go to all of the trouble of making jam or jelly only to have it not set. Even with best laid plans, sometimes, jam just doesn’t set. Still, there are a couple of ways that you can improve the odds.
First, the better the pot, the better the boil. The better the boil, the better the jam. {Say that 10 times fast.} A large pot with an extra wide bottom allows the jam to boil faster and stronger. It’s the whole more surface area touching the hot stove thing—it’s all very scientific and I won’t bore you with the details. Just remember: large, wide pot.
Get out a thermometer. The ideal temperature for jam to set is 220 degrees. You only need 212 degrees to boil. There’s a bit of a gap there that could make all the difference between jam and a yummy sauce for ice cream.
Always test the jam before you remove it from the heat. Put a little dollop onto a plate and throw it in the fridge or freezer for 5 minutes, if it has started to become solid and goopish, it’s done. If it is still runny and liquidy {I’m sure that’s a word} then cook it for another 5 minutes or so.
Follow the recipe exactly. I know it is super tempting to do the impossible and make a lower sugared jam/jelly than the recipe calls for, but RESIST changing the ratios. The pectin needs the exact amount of sugar to do its job—and the pectin wants so badly to do its job. You don’t want to rob the pectin of its only purpose in life, do you? I didn’t think so.
For low pectin recipes check out Pomona’s Pectin. I’ve used it a few times and it works great.
What do you think, are there any other tips and tricks you’ve learned to make sure your jam and jelly sets?
~Mavis
See my Canning Recipes
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