Hello all. I tried to make a basic freezer jam. Just Strawberry, sugar, and pectin and it did not set up and separates after a few minutes. I feel like the pectin quality varries so much, sometimes it sets to Jello thickness, other times it does seemingly nothing. This time it didn’t set at all even though I probably had 1.75x the amount of pectin needed for the berries I had. I’m wondering if it would be possible to cook the jam to get the pectin to activate any better. Unfortunately I made this in May and have just had the failed jars shoved in the back of my fridge since 😅. Are they saveable, or is it to late and I just have to use them as pancake syrup.
by Mangosalsa-26
3 Comments
What recipe did you follow?
There’s a science to pectin, it’s not experimentation. The quantity and how long you do the rolling boil for is always specified.
I haven’t made freezer jam in years but I assume you used proper freezer jam pectin and not regular (i.e. Certo or Sure Jel)? I don’t think they are interchangeable.
Why not just warm it up and make pancakes. Unset freezer jam makes the best pancake syrup.