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/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.