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Charley

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

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Joined: Aug 15, 2007

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Posted to Thread #29633 at 8:07 am 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.
http://pickyourown.org/cherry_preserves.htm


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