It is always such a bummer when you go to all of the trouble of making jam or jelly only to have it not set. Even with best laid plans, sometimes, jam just doesn’t set. Still, there are a couple of ways that you can improve the odds.
First, the better the pot, the better the boil. The better the boil, the better the jam. {Say that 10 times fast.} A large pot with an extra wide bottom allows the jam to boil faster and stronger. It’s the whole more surface area touching the hot stove thing—it’s all very scientific and I won’t bore you with the details. Just remember: large, wide pot.
Get out a thermometer. The ideal temperature for jam to set is 220 degrees. You only need 212 degrees to boil. There’s a bit of a gap there that could make all the difference between jam and a yummy sauce for ice cream.
Always test the jam before you remove it from the heat. Put a little dollop onto a plate and throw it in the fridge or freezer for 5 minutes, if it has started to become solid and goopish, it’s done. If it is still runny and liquidy {I’m sure that’s a word} then cook it for another 5 minutes or so.
Follow the recipe exactly. I know it is super tempting to do the impossible and make a lower sugared jam/jelly than the recipe calls for, but RESIST changing the ratios. The pectin needs the exact amount of sugar to do its job—and the pectin wants so badly to do its job. You don’t want to rob the pectin of its only purpose in life, do you? I didn’t think so.
For low pectin recipes check out Pomona’s Pectin. I’ve used it a few times and it works great.
What do you think, are there any other tips and tricks you’ve learned to make sure your jam and jelly sets?
~Mavis
See my Canning Recipes
J says
Did you mean low sugar recipes use Pomona pectin or is there some reason certain individuals would want a low pectin recipe?
Gardenpat says
Personally, I use Clear gel in my jams and jellies and even in canning sweet and sour sauce! There are lots of web sites with recipes using it! You end up using about 70% less sugar than in traditional recipes and don’t have to boil the jam for a long time to get it to the perfect temp! Jmo!
Practical Parsimony says
I regularly use less sugar and never have a problem with jelly setting. If I had to trade off perfectly set jam for less sugar, I would not complain at all. But, like you say, changing a recipe can change the set.
kim says
My mother made apricot jam one time that did not set and we used it as hot syrup on pancakes and french toast. Daddy told her never to make regular jam again.
Patrick says
I personally use Sure Gel in the pink box. On the box it states sugar free but the recipes inside use a lot less sugar than a regular box of Sure Gel. Most of the recipes have you using more fruit than sugar, most other boxes of pectin have you using more sugar than fruit. I just made a batch of raspberry jam and it always comes out great, and taste like fresh raspberries. Not a lot of sweet taste but more of a raspberry taste. Try it and let me know what you think.
Laurie says
I use this too. Excellent results. Also use the less sugar recipes – not the no sugar option.
Karin C says
Where do you buy clear gel ?
Mavis Butterfield says
The grocery store should have it right next to the regular pectin.
Wendy says
I had to buy mine on Amazon. Hard to find elsewhere.
phil says
if you make strawberry fig jelly and it does not jell overnight how can you fix it.
Bev Hallowell says
What is the whole idea with adding butter to boiling jam? I was told to reduce foam??
Mavis Butterfield says
Yes. To reduce the foam.
Edie says
Instead of adding butter, I let my jam sit in the jars for a short time to let the foam dissipate.
Teddi says
I just made 2 different batches of strawberry jam. One I used liquid pectin and the other I didnt use pectin at all.
The one with pectin, I followed the fairly quick method in the package and ended up with sundae topping type thin jam. (3 3/4 cups crushed berries and 7 cups sugar)
The one without is so much better, less sweet and set up nice and thick (cook the heck out of them until 220 degrees – using the 10-5-5 ratio of berries to sugar to lemon juice).
I’m going to dare to use the no pectin method to do blackberries next – wish me luck! I have pectin on hand if I need it….lol
Trena Boger says
How much sugar did you use with the no pectin jam? I’ve always used low sugar pectin but would love to try no pectin.
Linda Mae says
Pomona Pectin is the only pectin I use. Makes a great low sugar, never fail jam.
Terri says
I recently made watermelon jelly that did not set. Being a new at all this, i water sealed it before testing it. Can i unseal jars, bring back up to temp, add more pectin and reseal?
Peggy says
You should be able. I’ve done that before.
Sarah says
I just made 2 batches grape jelly, used Sure gel. One batch was like a gummy bear and one seemed like the sugar didn’t dissolve and was stretchy and grainy! What did I do wrong? How can I avoid this? Perryemail@yahoo.com love your blog and helpful recipes and technics!
Katherine says
What can you do if you have already made your jam and sealed it only to open it and find it is like water. Is there a fix for this?