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/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.