Some cosmetic changes in preparation for larger site changes in the works.


Here is another link that uses pectin and describes the entire process in great detail.

Veteran Member
1911 posts
Joined: Aug 15, 2007


Posted to Thread #29633 at 12:07 pm on May 17, 2017

I do not agree at all with adding extra pectin and have never had "runny" jam/jelly following the directions in the Sure Jell package.
My test for jelling is taking a spoon, dipping in the liquid and tilting the spoon. When it comes off in a "sheet" rather than droplets, it is jelled--it coalesces on the edge of the spoon and falls off in an "sheet". Once you see it you will totally understand it. (Her picture has it jelling ON the spoon--the jelly will be too tight, IMO. ;o)
I think it is Mistral who is a master canner here.

Other messages in this thread: