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East Kansas, DeSoto | . Using under ripe fruit, which has more pectin than ripe fruit, with the same amount of pectin as the recipe requires for ripe fruit, also makes stiff jellies and jams. FYI, commercial pectin is intended for use with fully ripe (but not overripe) fruit. Gelling problems Too stiff or lumpy jam If gel formation is too strong, due to way too much pectin, the jam becomes stiff, lumpy or granular in texture. Cooking too long, but not at a high temperature, can boil off water, without breaking the pectin down. This results in jam that is too stiff. This also occurs if the temperature is too high, for too long, or the jam is not stirred frequently. . Not an expert. Company I worked for manufactured pectin and got bought out by another company and changed the formula and manufactured large quantities and it failed to perform. They had done their testing with Mexican strawberries which the sugar content was much higher than US so that had to recall all the product. In fact dropped out of manufacturing pectin so many things can influence results. Gifford
Edited by Gifford 6/26/2010 19:44
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Strawberry jam didn't jell
