Melba's Jammin' wrote:
> 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.

I got it as a hand-me-down from my wife's grandmother (no longer with
us), and apparently that is what she used for 20 some years. I thought
I would give it a try... especially since it produces a lot less
released heat in the kitchen than the boiling method... Canning with the
boiling pot is really hot!

So, anyways, I looked on the net for directions using a pressure canner,
and it told me to use 15 lbs for 30 minutes.

From your response, I am assuming you do not recommend a pressure
canner? Should I just stick to the boiling method? I know that 15 lbs
of pressure brings the temperature up past 235 degrees F, so if the
pectin can be destroyed by cooking, as you suggest, I suppose it may
have happened in this case.

Since I'd really rather have it be jam, than ice cream sauce, I think I
will try to cook it again, using more pectin, and smaller batches. I
will report back soon.

Brian