Fix F: Made jam or jelly with more sweetener than specified in the recipe and the jam or jelly IS grainy or gritty
When the pectin becomes grainy from being stirred into a higher-sweetener mixture, you can’t get rid of the graininess by more cooking. The fix is to add enough more mashed fruit or unsweetened juice to bring the sugar or honey level down to within the original recipe’s sweetener range. This allows the grainy pectin to dissolve and do its job of jelling the original amount of mashed fruit or juice.
You will also add pectin, calcium water, and lemon or lime juice (if called for in the recipe) for the additional mashed fruit or juice. You will add the pectin by making liquid pectin using an immersion blender, food processor, or blender. You can make the liquid pectin with boiling water or boiling unsweetended fruit juice.
(1) How much additional mashed fruit for jam or juice for jelly do you need to add to bring the sugar or honey level down to within the original recipe’s sweetener range? See example below.
(2) Using the original recipe, how much pectin will you need to jell this additional fruit or juice?
(3) Using the original recipe, how much calcium water will you need for the additional fruit or juice?
(4) Using the original recipe, how much lemon (or lime) juice will you need for the additional fruit or juice?
Example: If you made jelly with 4 cups of blackberry juice and stirred the pectin into 3 cups of sugar (2 cups is the sugar limit for 4 cups of juice), then you will have to add 2 cups of unsweetened juice to bring the sugar level to within the low-sugar range (3 cups of sugar is the limit for 6 cups of juice). You will also add 2 teaspoons calcium water and 2 Tablespoons lemon juice for the additional 2 cups of blackberry juice. Then you will make liquid pectin with 1/2 cup boiling liquid and 2 teaspoons pectin.
Use Table 4 below to figure out how much water or unsweetened juice is required to dissolve the additional pectin.
|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|
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. Add additional fruit for jam or juice for jelly. Add additional calcium water. Add additional lemon juice (if called for in the recipe). Stir well. Bring mixture to a full boil. Add liquid pectin and stir well. If you want to add more sweetener, do that now and stir 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.