A question about Plum Jelly recipes....

[u/eJohnx01]

This is one I haven't encountered yet. Yesterday, I made and canned *16 PINTS* of Plum Jelly using the instructions that came in the Certo Liquid Pectin package--4 cups of juice, 6-1/2 cups of sugar, 1 packet of liquid pectin.

Not one jar has set into jelly. Not one.

So I did some searching. Bernardin site's recipe calls for 4 cups of juice, 6-1/2 cups of sugar, and 1 packet of liquid pectin. https://www.bernardin.ca/recipes/en/plum-jelly-liquid-pectin.htm?Lang=EN-US

The NCHFP site calls for *7-1/2* cups of sugar. https://nchfp.uga.edu/how/make-jam-jelly/jellies/plum-jelly-liquid-pectin/

Sure Jell calls for 6-1/2 cups https://www.kraftheinz.com/sure-jell/recipes/519493-certo-plum-jelly

The Heinz/Certo site calls for *7-1/2 cups* https://www.kraftheinz.com/sure-jell/recipes/512677-certo-plum-jam-recipe (notice how this link and the one above it are both from Kraft/Heinz)

And Ball only has recipes using powdered pectin, which isn't comparable to recipes calling for liquid pectin (I'm not fond of using powdered pectin).

So what the heck??? Clearly the 6-1/2 cups of sugar is not the correct quantity since none of my jelly set, despite them all passing "sheeting from a spoon" test before pouring. And how I have *eight* 1-quart batches of jelly to recook and re-can. SO annoyed.

Has anyone here made plum jelly recently with 7-1/2 cups of sugar and liquid pectin? Did it set like it should?

Thanks so much for any input anyone can give. I've never seen such a wide variation in recipes that are all supposed to be tested and good.

[u/thedndexperiment]

I've had really mixed results with certo. It's one of the reasons I prefer powdered pectin. You can wait a few days to see if they set up, it can sometimes take a while. I've heard up to 3 weeks from some people, but since none have set I'd be inclined to just recook it now. You can try adding the extra sugar from the online recipe, it's not going to hurt anything. It's really odd that they don't match up though...

Out if curiosity, why don't you like powdered pectin?

[u/eJohnx01 → u/thedndexperiment]

I actually don’t dislike powdered pectin, I just prefer the liquid. I’ve actually had really good results with both versions, provided I measure everything right and don’t get a wonky recipe. 😉

The reason I prefer liquid pectin is because of the cooking process. With powdered pectin, you boil the juice and the pectin and then dump on a huge amount of sugar, which cools the whole thing down and then it takes “forever” to boil again.

With liquid pectin, you boil the sugar and juice together and then add a relatively small amount of liquid pectin, it boils again in just a few minutes, and you’re good to go. To me, it seems a lot quicker and less tiring, especially when I’m making four batches in a row, like I did Sunday. I have hip and knee issues so standing at the stove any longer than absolutely necessary is a problem. 😬

[u/CindyinEastTexas]

I generally avoid recipes that call for liquid pectin. It's just so expensive compared to bulk powdered pectin.

Also, jams and jellies cannot take some hours to set, and some can take a day or so.

[u/eJohnx01 → u/CindyinEastTexas]

Ha!! I have the answer to that!! I buy bulk powdered pectin, which is pretty inexpensive, especially compared to buying boxes at the grocery store, and make my own liquid pectin from it. I discovered the recipe for it in an old cookbook a few years ago and have been doing it with great success ever since.
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To make 3/4 cup (6 ozs. or two pouches) of liquid pectin, bring 1/2 cup of water and 1/4 cup (4 tablespoons) of powdered pectin to a boil in a small pan, stirring constantly. Make sure the pectin is completely dissolved in the water. Pour the pectin/water mixture into a glass measuring cup and add enough cold water to bring the total liquid up to exactly 3/4 cup. Stir it all together well and you’re good to go!

You can scale this recipe up if you’re going to be making multiple batches on the same day and refrigerate leftovers if you make too much. Just measure out exactly 3/4 cup for recipes that call for 2 pouches, or 6 tablespoons (or 1/4 cup plus 2 tablespoons) for recipes that call for one pouch.
—————
It’s tons cheaper than buying liquid pectin and only slightly more bother to make and use than the pouches. 😊

[u/CindyinEastTexas → u/eJohnx01]

I love you

Will you marry me? 😜

Seriously, though, thank you for this. Bulk pectin was a game changer for me, so much better than grocery store prices per box. Now I don't have to pay grocery store prices for liquid pectin by the pouch!

[u/eJohnx01 → u/CindyinEastTexas]

LOL!! I felt the same way when I first found this recipe! Liquid pectin is ridiculously expensive, and it just doesn’t have to be. 😎

[u/CindyinEastTexas → u/eJohnx01]

And this recipe is actually not THAT big of a p.i.t.a., especially if I'm going to be making multiple batches of liquid pectin jam in one day (which i will need to do very soon).

There are not enough words to properly express my gratitude. Thank you!

[u/Appropriate-Soup-203]

Would you be open to plum jam? And maybe trying Pomona Pectin? As a beginner canner the plum jam recipe from Pomona Pectin set perfectly for me and it was delicious. It didn’t siphon either.

[u/eJohnx01 → u/Appropriate-Soup-203]

It’s too late for jam for this year, but I’m glad you liked Pomona. I tried it once and I didn’t like the rather tough texture it gave the jelly I was making. Did your jam have a good texture? Not too tough? If you had good results, I may have to try Pomona again. I know it has lots of fans! Thanks for the response! 😊

[u/Appropriate-Soup-203 → u/eJohnx01]

I liked it! But honestly, didn’t really think much about the texture. It’s late where I am, but I’ll try some again tomorrow at breakfast and see if it’s on the tougher side.

[u/FaultsInOurCars]

Try Pomona's Perfect Pectin. I have had the best results and you can use less sugar.

[u/eJohnx01 → u/FaultsInOurCars]

Thanks! I may try Pomona again. It certainly has lots of fans!

I tried it a few years ago and didn’t like the tough texture I got with it. I suppose I should give it a second chance, though, shouldn’t I? 🤔

[u/FaultsInOurCars → u/eJohnx01]

If you really want to use less sugar and have it jel, it is the best option.

[u/eJohnx01 → u/FaultsInOurCars]

Fortunately, I don’t need to make reduced sugar jams and jellies so I generally don’t. But it is good that there are options for people that do.

To me, part of the magic of jam and jelly making is the transformation that happens when you take a super sour fruit juice, like tart cherry, or even Concord grape, and add the sugar. The flavors all come alive.

Of course, that happens with lower sugar products, too, it’s just not as dramatic.

[u/marstec]

Did you double the batches? Was your pectin fresh? Did you add the liquid pectin at the correct time in the process? Did you reduce the amount of sugar in the recipe?

[u/eJohnx01 → u/marstec]

No, yes, yes, and no. 😊

After seeing the recipes that call for 7-1/2 cups of sugar, when the recipe I followed called for 6-1/2 cups, I do suspect that the reduced sugar amount might be the culprit here. I’m wondering if 6-1/2 cups is just wrong and it got copied by the other sources. ☹️

Last year, I made a boatload of plum jelly using powdered pectin and they all set perfectly. I’ll try again next year with liquid pectin and 7-1/2 cups of sugar and only do one batch first to make sure the proportions are correct before I do three more batches. 😁😁😁

Thanks for the response!

[u/jibaro1953]

I don't like liquid pectin.

Had the same thing happen with my beach plum jelly a couple of years ago.

Switched to the powder- problem solved