Pectin granules in jam
When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture.
However when I make regular batches of 8 half pints, they have bad set and contain gritty granules of pectin. I use LM low sugar pectin, about 8-12 tbsp. per batch. I mix in the pectin with cool water and boil to dissolve the pectin, then I add the mixture to the cooking jam.
But it never works, and the set is poor and the pectin only half dissolves, leaving the granules.
I have tried adding the pectin mixture with just the cool fruit and also in the cooking jam, but it doesn't work. I have found the former is a little more effective. Does anyone know what the issue might be? How can I fix it?
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How much pectin should I add to jam?
Measure 1 tablespoon water and 1 \xbd teaspoons powdered pectin for each cup of jelly or jam. Place in small saucepan and place over low heat, stirring, until the powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until thoroughly blended (about 2 to 3 minutes). Pour into clean containers.How do you use pectin in jam?
Here's a simple rule of thumb: When using powdered pectin for cooked jam, add it to the strained juice or chopped fruit BEFORE heating. Next, bring the mixture to a full rolling boil (a boil that cannot be stirred down). THEN add the sugar.Can you put too much pectin in jam?
Too much pectin or overcooking your jelly or jam will cause it to be overly firm. \u201cPeople are surprised by the delicate balance between the ratios of sugar, acid and pectin. If you have too much pectin compared to the sugar and acid in the mix, you get overly firm jelly or jam,\u201d says Loe.How do you fix grainy jam?
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.Adding pectin to Strawberry Jam
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