Fix B: More pectin needed & you don’t want to add more sweetener or are too close to the maximum amount of sweetener specified in the recipe
You will be making liquid pectin using an immersion blender, food processor, or blender in order to add more pectin. You can make liquid pectin with boiling water, boiling unsweetened fruit juice, or boiling mashed fruit or juice from your unjelled jam or jelly.
Use Table 2 below to determine the amount of either water, unsweetened fruit juice, unjelled jam, or unjelled jelly that you will use to blend the pectin into. See examples below the table.
|Pectin to Add Amount of boiling liquid|
|Up to 3 teaspoons ½ cup liquid|
|4 to 4 ¾ teaspoons ¾ cup liquid|
|5 to 6 teaspoons 1 cup liquid|
|7 teaspoons 1 ¼ cups liquid|
|8 teaspoons 1 1/3 cups liquid|
Example 1: If you started with 4 cups of mashed peaches and your jam is not jelled at all, you need to add 3 teaspoons of pectin. This requires ½ cup boiling water, unsweetened fruit juice, or unjelled peach jam to make liquid pectin.
Example 2: If you started with 8 cups of apple juice and had some jell in your jelly and determined you wanted to add 4 more teaspoons of pectin to get the jell you want, you would use ¾ cup boiling water, unsweetened fruit juice, or your partially jelled jelly to make liquid pectin.
Make liquid pectin by measuring the correct amount of water, unsweetened fruit juice, unjelled jam, or unjelled jelly into a small sauce pan and bring to a boil. Put boiling liquid in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved.
Fix Your Jam/Jelly: Empty jars into sauce pan. Bring fruit mixture to a full boil. Add liquid pectin. Stir while mixture returns to a full boil. If you want to add more sweetener, you can do that now, stirring well to dissolve. Add calcium water, if you did not have it included in your original jam/jelly. When mixture returns to a full boil, remove from the heat, fill jam/jelly into hot, clean jars and process according to the Recipe sheet that comes with Pomona’s Pectin.
This link will take you to the complete page My Jam or Jelly Didn’t Jell — Can I Fix It? if you haven’t seen it yet and want to read more about possible problems and their solutions.