Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I recently made several batches of peach jam. In one batch all the jars had a peachy color liquid layer at the bottom of about 1/2 inch. Also the jam is a slightly liquidy. Is the jam edible and what happened?
Is it actually canned? Or wax on top? If canned, I would stir it up and use it on pancakes, waffles, or ice cream. If waxed, I would put it back in a pan and boil it until it thickens. Or, boil for several minutes to thicken it somewhat and kill any germs, then use it as a topping.
If it has simply been refrigerated, either of the above would work.
Did you use pectin? Did you make any changes in the recipe -- like use less sugar? I don't think there is anything wrong with your jam. It just sounds as if there was not enough pectin in the last batch. I always use Certo -- either liquid or crystals, but any brand will do I think, and my jam is always fine. You could do as the last poster suggested and use it as a peach syrup, or you could re-do it using pectin.
How long ago did you make the jam? It sometimes takes 2-3 weeks to set up. Since it is still liquid and slightly separated, if it is properly sealed (boiling water bath) just invert the jars for a week or so and see what happens.
Is it true that jelly and jam will not set when it is raining? I will be using commercial pectin.
By amy from Los Angeles
I don't think it does. I use to make it anytime I needed to, good luck.
I have never had a problem but you may need to cook the juice longer. Also I don't follow the directions on the pectin which says boil for one minute.
I never heard of that. I'm new to canning. Recently made my very first batch of Seedless Blackberry jam. Next I'll be making Mixed Fruit Jelly from 3 different fruit juices. If you have any more tips, I would appreciate the advice.
I have been given a lot of rhubarb and thought I would make some jam. What I would like to know is can you use powdered gelatin instead of pectin? Many thanks. Helen xxx
By helen from U.K
I wouldn't. Gelatin contains protein which can grow bacteria quite nicely and make you very sick. In canning proteins are canned with pressure and I think it would ruin the gelatin.
I did some research, check below. I knew NO was the answer for interchangeable but went for the reason why.
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Here is what foodsubs.com says about pectin
pectin Equivalents: 2 tablespoons liquid pectin = 4 teaspoons powdered pectin Pronunciation: PECK-tin Notes: In order to make preserves like jams and jellies, you normally cook together fruit, acid, sugar, and pectin, a substance found in certain fruits that gels when heated. Some fruits, like quinces, gooseberries, tart apples, and sour plums, contain enough natural pectin that they'll thicken all by themselves into preserves. Others, like cherries and some berries, need an extra boost to firm up. Jam recipes for pectin-deficient fruit normally call for liquid or powdered pectin, which you can find among the baking supplies in most supermarkets. The recipes usually specify what brand of pectin to use, and it's not a good idea to substitute one brand for another, since they have different formulas. Some brands (like Sure Jell and Certo) need acid and sugar to set, some (like Sure Jell for Low Sugar Recipes) need acid and just a little sugar to set, some (like Pomona's Universal Pectin or Mrs. Wages Lite Home Jell Fruit Pectin) don't need any sugar to set. Liquid pectin contains sulfite, which can cause an allergic reaction in people with sulfite sensitivites, but powdered pectin does not.
and here is what they say about gelatin
gelatin = animal jelly = gelatine = unflavored gelatin = unflavored gelatine Pronunciation: JELL-uh-tin Equivalents: One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid. 4 sheets leaf gelatin = 1 envelope granulated gelatin = 1 tablespoon granulated gelatin Notes: Gelatin is flavorless and colorless, and if you dissolve it in a hot liquid, the liquid will gel as it cools. When reheated, say in your mouth, the gel melts. Most of us know gelatin as the key ingredient in the quivering dessert we call Jell-O, but cooks also use it to make cheesecakes, mousses, marshmallows, meringues, chiffon pies, ice cream, nougats, aspics, and many other things. Gelatin will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs. Cooking these fruits, though, destroys the enzymes. If you plan to add these fruits to a gelatin salad, it's often easiest to buy them in cans, for all canned fruit is pre-cooked. Gelatin is made from the bones, skins, hooves, and connective tissue of animals, including pigs, so it's objectionable to vegetarians and members of certain religions. Kosher gelatins are available, and some of these are also vegetarian. Substitutes: agar (A good choice for vegetarians.) OR guar gum OR carrageen OR arrowroot
My guess after reading this, is no they aren't interchangeable.
Posting again. There are many recipes out there that you use strawberry jello in making jams. They are not processed jams but the kind kept in the fridge and eaten shortly. Check for those recipes.
Hi thank you so much for the very helpful info. about using gelatin in Jam I have taken the advice on board & decided against it Once again, thank you Helen xxx
Can I re-cook my jam and add water to make it less thick?
Janet from Evesham, England
Just reheat it, then slowly stir in water a teaspoon at a time until it is the right consistency. No need to cook it over again.
Hi there.
I once had jam that turned out too thick...so I added
a little apple juice (concentrated), reheated it and it
was great.
Hope this helps you.
Julia in Orlando, FL
Thanks for your help, I have already thinned one jar and will do the rest soon, it worked a treat.
How do I pickle beans in a stone jar?
By Robina
The only pickles that my late mother ever made in a stone jar, were the sweet pickles that take 14 days, with a different process having to be done every day for 14 days, then you put them in jars as stated in the recipe.
You use a salt brine and water with cloth over top.a weight to hold down the veggies in liquid.
How can I rescue peach jam that came out too thick?
By Elizabeth R
If the jam is too thick, before you put it in the jars, just heat 1 or 2 cups of grape juice (or any other fruit juice of similar or neutral taste, like apple or white grape) to boiling. Then, gradually pour and stir it in until you reach the desired consistency, then continue canning!
If the jars are already sealed / canned, then when you use them, just stir in a little grape juice until you reach the desired thickness.
Can gelatin be used in making strawberry preserves?
By John H
Well, not a food expert, but no, I don't think you can exchange gelatin for pectin. The properties of both are different. Wait to hear from someone else though, with more authority. (smile)
I always seem to have a variety assortment of fresh fruit leftover and would love to make jam from it. but am unable to find a recipe that would incorporate such a random mix.
By Rachel A.
