"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 06-27-2011, 11:24 AM   #1
Assistant Cook
Join Date: Jun 2011
Posts: 2
Oops, no-pectin jam didn't set. What should I do?

I'm a canning newbie, and I made my second batch of no-pectin, low-sugar jam last night. I used the overnight sugar maceration method with a big batch of fresh-picked strawberries.

Tastes great, but it didn't set. I think maybe my quantity of berries was too high compared to the amount of sugar and lemon juice. Or else I tried to make too big a batch (used 7 pounds of berries); however I have a giant preserving pot with lots of surface area, so I don't feel that was necessarily the problem.

What's my next step to rescue my delicious jam?



riotbrrd is offline   Reply With Quote
Old 06-27-2011, 12:37 PM   #2
Master Chef
Snip 13's Avatar
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
You could use it as a sauce for pancakes, ice-cream, yoghurt etc. Or heat it gently for a few mins and add the pectin.

Snip 13 is offline   Reply With Quote
Old 06-27-2011, 01:28 PM   #3
Sous Chef
Join Date: Apr 2011
Posts: 534
Kim -

a bit uncertain as to your preferences with the low sugar, no pectin thing... however, yes it can be "re-processed"

if you do a search on 'reprocess strawberry jam' there's a couple sites with tips on how to do it. however, they all start with a new batch of pectin...

cooking pectin too long can destroy the jelling properties - you need the right pectin, sugar and acid content/relationship to make things work right.
dcSaute is offline   Reply With Quote
Old 06-27-2011, 01:40 PM   #4
Head Chef
Josie1945's Avatar
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,165
Welcome to DC. I would not try to rescue the strawberry Jam.
I would be showing everyone what beautiful Strawberry Syrup that I made,

Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 06-27-2011, 01:41 PM   #5
Senior Cook
texherp's Avatar
Join Date: Jan 2009
Location: Nacogdoches, TX
Posts: 112
When this happened to one of my batches of blackberry jam (with pectin) I made icecream with it.
texherp is offline   Reply With Quote
Old 06-27-2011, 04:39 PM   #6
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 24,608
Smoothies with yogurt.
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-27-2011, 04:53 PM   #7
Assistant Cook
Join Date: Jun 2011
Posts: 2
I don't have a real preference on the pectin, but I do like a very tart jam... thus the low sugar. I just stumbled on the low-sugar, no-pectin recipe on the internet when I wanted to make Blenheim apricot jam last summer, and it made -- seriously -- the best jam I've ever had. So I figured I should try it with some other fruits this year.

I have 6 pints of failed jam, and don't like strawberry ice cream, so I really would like to try to make it jell if at all possible.

I'm thinking maybe the reason it failed is that I cooked the jam too long over too low heat. My stove is lame, and while I was boiling my jars on the one good burner, I tried to cook the jam on a pathetic smaller burner. It took forever to come to a boil; in fact I think it didn't boil until I moved it to the bigger burner after the jars were boiled. Maybe that slow low cooking killed off the pectin?

I have a box of low-sugar Sur-Jell. Perhaps I could mix that with the 1/4c sugar they recommend and then re-cook the jam with that?
riotbrrd is offline   Reply With Quote
Old 06-28-2011, 06:35 AM   #8
Join Date: Jun 2011
Location: Pittsburgh, PA
Posts: 98
The apricot jam probably set better because it has more natural pectin in it. I made no pectin strawberry jam and it was a little runny, but still tasted yummy. If you don't want to use powdered pectin, you can add in a fruit skin like apples to give it a little mroe pectin to set.
CookingMamaof2 is offline   Reply With Quote
Old 06-28-2011, 09:46 AM   #9
Senior Cook
ChocolateFrosting's Avatar
Join Date: Jun 2011
Location: London
Posts: 116
Not that this helps at all (and I apologise for that), but I made raspberry jam last year and the first time I tried it it came out rock solid lol, could bearly spread it on my toast
ChocolateFrosting is offline   Reply With Quote
Old 07-31-2011, 03:33 PM   #10
Assistant Cook
Join Date: Jul 2011
Location: Winnipeg
Posts: 1
What did you end up doing?

I'm in the same boat - strawberry jam didn't set. What did you end up doing to save yours?

I've made blueberry syrup that was more like jelly, and no-pectin cherry jam (David LeBovitz' recipe) very successfully, but I think those fruits have more natural pectin than strawberries.

Also, could you please share the link for the low-sugar, no-pecting jam recipe? We all love jam here, and I'm thinking we could do with a little less sugar! :)


QueenJulieBee is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:44 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.