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re: Bread Machine Jam Won't Jell

Misc.
Strawberries are low in pectin, so they need added commercial pectin. Without it, you will not get the same gel as with it. Also, use part ripe fruit, part underripe since underripe fruit contains more natural pectin. May need more sugar. It may need a longer cooking time, perhaps added lemon juice. All sorts of things that make a good gel. It takes the proper blend of all these things to get a gel. I just stick with using commercial pectin and cooking on the stove.

MsgID: 205068
Shared by: Linda Lou, WA
In reply to: ISO: Bread Machine Jam Won't Jell
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Bread Machine Jam Won't Jell
  Tara - Massachusetts
2 re: Bread Machine Jam Won't Jell
  Linda Lou, WA
3 re: Strawberry Jam that didn't gel
  Sandi/SC
4 re: freezer jam
  Linda Lou,WA
5 Recipe(tried): Fix for Jam that Won't Jell
  Sharon R/ NE
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