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Jam didn’t set? Please help!

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Need help with my jam not setting!

I prepared two batches of jam and I’m having some trouble. The first batch, made with just sugar, lemon, and guava, turned out a bit too runny but is still somewhat gel-like.

The second batch, which I made using a packet of Jamsetta (pectin mix), is almost as liquid as water.

I’m confused about why this is happening. Any advice on how to fix it would be greatly appreciated!

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One response to “Jam didn’t set? Please help!”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re dealing with a couple of different issues with your jam! Here are some tips to help troubleshoot and hopefully salvage your batches:

    1. First Batch (Sugar, Lemon, Guava):
    2. If your jam is not fully setting but has a nice consistency, it could simply be that it needs more time to cool and set. Let it sit at room temperature for a few hours or even overnight to see if it firms up.

    3. If it’s still too runny after that, you can reheat it. Bring it to a boil again and add more sugar and lemon juice (the acidity helps with setting). You can also add more fruit or a bit of commercial pectin if you have it. Just make sure to stir thoroughly and boil for about 5-10 minutes.

    4. Second Batch (With Jamsetta):

    5. It’s surprising that your second batch turned out watery, especially since you used a pectin mix. This can happen if the mixture didn’t reach the correct temperature or if the pectin didn’t activate properly.
    6. To fix this batch, you can reheat it gently and add more pectin. Dissolve the additional pectin in a small amount of water first and gradually add it to the simmering jam. Make sure to bring it back to a rolling boil for a minute or two to ensure the pectin sets properly.

    7. Check the packaging of the Jamsetta to ensure you followed the instructions correctly regarding the amount of fruit, sugar, and cooking time.

    8. General Tips:

    9. Always use a candy thermometer to ensure the jam reaches at least 220°F (104°C), which is the setting point for most jellies and jams.
    10. Make sure your jars and lids are properly sterilized to avoid any spoilage.
    11. Don’t be afraid to taste as you go! This will help you gauge if the sweetness or acidity needs adjusting.

    If you are still having trouble after trying these methods, you could also consider using both batches to create a fruit syrup that can be used as a topping for pancakes, yogurt, or desserts. Good luck!

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