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a too-low sugar content. Never reduce the amount of sugar called for in a recipe.
Can I make a smaller batch of jam or jelly than what the recipe specifies?
To make a smaller batch, divide all ingredient amounts in half, writing them down. Do not change anything else in the recipe, including the times given. Mix powdered fruit pectin well before measuring it; half of a package has 2 1/2 level measuring tablespoons.
What causes thin jams and jellies?
There could be too little pectin, acid or sugar to make a balanced proportion. Use only fresh commercial pectin. Discard any packages that are outdated.
Overly ripe fruit may also prevent proper jelling. The selected fruit should contain about one-third underripe fruits which contain more acid. If the fruit mixture seems unusually sweet or bland, add two to four tablespoons fresh lemon juice before measuring. Never omit lemon juice if it is called for in a recipe.
Jellies sometime take a week or so to reach a good final set. Don’t judge the set too soon.
Can jelly be recooked if it does not set properly?
Jellies made with commercially prepared pectin can be recooked to make the set firmer. Follow directions carefully.
To remake with powdered pectin measure the jelly to be recooked. For each 4 cups of jelly, you’ll need 1/4 cup water, 4 teaspoons powdered pectin and 1/4 cup sugar. Combine the pectin and water in a deep saucepan and bring to a boil, stirring constantly. Add jelly and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Keep a full rolling boil for 1/2 minute. Remove jelly from the heat, skim, pour into hot containers, and seal.
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