Jam-making advice sought

Walmart, Farm stands, Farm and Garden stores(that sell canning jars, and equipment)
It’s not difficult to find.

Yes Amazon has 8000 choices.

You can even find in the nutrition/pharmacy area.

I can understand if you’d rather not use it. Knowing your currants should have plenty. It’s not harmful and not a chemical. It’s an extracted natural product.

I’m not worried that it would be dangerous. I just think the texture might be weird or unpleasant if i add more than is appropriate.

Thanks, this worked. I returned from vacation, thawed the jelly, added a little water to rinse the containers I’d frozen it in, and brought it back to a slow boil. The extra water bright the boiling point back down to 217. This time i boiled it until the temp was solidly 221, instead of 219. (And ended up with perhaps 7/8 the volume I’d had last time.) And by the time it was cool enough to put in the fridge, all but the largest (and warmest) bottle had started to jell. I hope i didn’t over-do it. But i have currant jelly for the year.

I wonder if the lower temp worked with a bit more sugar. Now I’m all curious about pectin chemistry.

I was wondering if the original problem was that the sugar hadn’t fully dissolved in the original stewing before bringing it up to the boil, or whether it was just a matter of boil time. (I just made a successful batch of gooseberry jam, without added pectin or thermometer, just a bit of lemon juice in the initial stewing phase, judging a rolling boil by sight and repeatedly testing after about 12 minutes, at 1-2 minute intervals).

I tested the jelly this morning. It packs a punch! Very currant. And the texture is good. Wobbly and easy to spread.

I’m late to the party, but Target usually has it (at least mine does–checking their website, it is in stock at my local one), in the section with Ball jars and canning equipment, as Ball Realfruit Classic pectin.

I now have in my cupboard 3 or 4 jars each of cherry, strawberry, apricot, and peach jams. I usually go through maybe 2 or 3 jars of jam a year. I’ll have to ramp up my jam consumption if I’m to get through it all. Does the quality fall off after a year or so? If so, I’ll have to make jam turnovers or thumbprint cookies, which is the only way Mr. brown will eat jam.

This is my favorite way to use up all that apricot jam I make around this time of year. The bars use a lot of jam, are really tasty, and are very easy to make. This recipe is from Smucker’s, but there are a lot of similar ones out there:

Congratulations on your successful reprocessing operation!

Also very late to the party, but I’ve learned two critical things to successfully make jams, jellies and preserves:

  1. Don’t mess with the amount of sugar recommended in the recipe unless you don’t mind freezer preserves. Sugar is the preserving agent, and even though it is tempting to lessen the amount, it’s not a good policy if you actually want your preserves to be shelf stable and safe.
  2. Make sure you get the mixture up to temperature. Not a degree over or under. Too hot, it gets gummy. Too cool, it will stay runny. Use a thermometer and watch it like a hawk as it approaches 220F (Bible Ball Blue Book of Canning recommended temperature, recalculate at altitude).

Commercial pectin is rarely needed if you’re canning something that has seeds or peels. It’s indestructible in the natural fruit. I never use it. If you’re making a recipe that needs pectin added, crab apples are old school and work great. Currants are naturally high in pectin, so adding commercial pectin shouldn’t be needed.

Enjoy your jelly! It sounds wonderful. :slight_smile: