In article >, Brian Genisio
> wrote:

> Hi all,
>
> I have been canning jams for a year with good success. Recently, I got
> a pressure canner. I made blueberry jam with it, and unfortunately, the
> gel never set. Here is what I did, where did I go wrong? The recipe?
> The process? Can I fix it?
>
> I made the jam with the following recipe:
>
> 10 pints blueberries
> 4 cups sugar
> 5 lemons (juice only)
> 1 cup water
> 3 packages of "No-Sugar-Needed" Pectin
> 3 tablespoons of butter (to control foaming)
>
> I boiled it for about 20 minutes, put it in the jars, and then put it in
> the processor. I processed at 15 lbs of boiling pressure for 30 minutes.
>
> 24 hours later, soup. Can I fix this? Is it as simple as putting it
> all back in a pot, and adding more pectin?
>
> Thanks,
> Brian


You've been doing jam for a year with good success. In a boiling water
bath, I'll bet.

Right off the top, I'm guessing you didn't follow the instructions
provided with the pectin. I'm not sure what Pomona's Universal Pectin
has to say about quantities and measures, but I think the Ball no-sugar
stuff has something to say about maximum batch size.

What in the name of St. Pectina of Jella possessed you to *pressure can*
the stuff? Inquiring Mind wants to know.

Too much cooking will shoot the pectin (not sure I can find the citation
for it, though). Rescue it? Ida Know.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond bracelet
would be nice. . .