Fix C: More pectin needed & jam or jelly has more sweetener than the maximum amount specified in the recipe and the jam or jelly is NOT grainy or gritty
You will be making liquid pectin using an immersion blender, food processor, or blender in order to add more pectin. Because your mixture is already too sweet to allow the pectin to dissolve, you must use boiling water or boiling unsweetened fruit juice.
Use Table 3 below to determine the amount of water or unsweetened fruit juice 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 or unsweetened fruit juice 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 or unsweetened fruit juice to make liquid pectin.
Make liquid pectin by measuring the correct amount of water or unsweetened fruit juice 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. When mixture returns to a full boil, remove from the heat. Jar 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.