How can you screw up grape jelly, for heaven's sake? Yes, I haven't
made any in over 20 years, but it was always foolproof.

The problem? I saw a new-to-me pectin on the shelf and decided to try
it, Ball brand powdered pectin.

I prepared the juice, measured everything carefully, followed directions
and poured into the hot jars. There was a little (1/4 cup?) left over
and I poured that into a custard cup for sampling.

I processed the jars in a BWB and by the time they were done, the sample
of jam had set up nicely, if a somewhat strange texture. It was more
like a thick gelatin (Jello) than a spreadable jam/jelly, but what the
heck, it jelled.

Two days later, the jam that was BWB processed is still liquid, as
though the processing reversed the jelling!

The jars all pinged and seem well sealed, but if the contents doesn't
harden up soon, it's going down the drain and Ball Pectin is on my
blacklist.

gloria p

On Sat, 29 Sep 2007 19:39:02 GMT, Puester >
wrote:

>
>How can you screw up grape jelly, for heaven's sake? Yes, I haven't
>made any in over 20 years, but it was always foolproof.
>
>The problem? I saw a new-to-me pectin on the shelf and decided to try
>it, Ball brand powdered pectin.
>
>I prepared the juice, measured everything carefully, followed directions
>and poured into the hot jars. There was a little (1/4 cup?) left over
>and I poured that into a custard cup for sampling.
>
>I processed the jars in a BWB and by the time they were done, the sample
>of jam had set up nicely, if a somewhat strange texture. It was more
>like a thick gelatin (Jello) than a spreadable jam/jelly, but what the
>heck, it jelled.
>
>Two days later, the jam that was BWB processed is still liquid, as
>though the processing reversed the jelling!
>
>The jars all pinged and seem well sealed, but if the contents doesn't
>harden up soon, it's going down the drain and Ball Pectin is on my
>blacklist.
>
>gloria p


If after a few more days it has not set, try the instructions to
remake it.
http://www.freshpreserving.com/pages...spreads/40.php

Sometimes the failure to set is just because you didn't hold your
mouth right.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

I am no expert by any means b ut, ratgher than waste mine last year, I just
bought some of my regular pectin and heated it all and added that then
processed again. It worked. She is right sometimes it must be a matter of
holding your mouth right!
"The Cook" > wrote in message
...
> On Sat, 29 Sep 2007 19:39:02 GMT, Puester >
> wrote:
>
>>
>>How can you screw up grape jelly, for heaven's sake? Yes, I haven't
>>made any in over 20 years, but it was always foolproof.
>>
>>The problem? I saw a new-to-me pectin on the shelf and decided to try
>>it, Ball brand powdered pectin.
>>
>>I prepared the juice, measured everything carefully, followed directions
>>and poured into the hot jars. There was a little (1/4 cup?) left over
>>and I poured that into a custard cup for sampling.
>>
>>I processed the jars in a BWB and by the time they were done, the sample
>>of jam had set up nicely, if a somewhat strange texture. It was more
>>like a thick gelatin (Jello) than a spreadable jam/jelly, but what the
>>heck, it jelled.
>>
>>Two days later, the jam that was BWB processed is still liquid, as
>>though the processing reversed the jelling!
>>
>>The jars all pinged and seem well sealed, but if the contents doesn't
>>harden up soon, it's going down the drain and Ball Pectin is on my
>>blacklist.
>>
>>gloria p
>
>
> If after a few more days it has not set, try the instructions to
> remake it.
> http://www.freshpreserving.com/pages...spreads/40.php
>
> Sometimes the failure to set is just because you didn't hold your
> mouth right.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

On Sat, 29 Sep 2007 19:39:02 GMT, Puester >
wrote:

>
>How can you screw up grape jelly, for heaven's sake? Yes, I haven't
>made any in over 20 years, but it was always foolproof.
>
>The problem? I saw a new-to-me pectin on the shelf and decided to try
>it, Ball brand powdered pectin.
>
>I prepared the juice, measured everything carefully, followed directions
>and poured into the hot jars. There was a little (1/4 cup?) left over
>and I poured that into a custard cup for sampling.
>
>I processed the jars in a BWB and by the time they were done, the sample
>of jam had set up nicely, if a somewhat strange texture. It was more
>like a thick gelatin (Jello) than a spreadable jam/jelly, but what the
>heck, it jelled.
>
>Two days later, the jam that was BWB processed is still liquid, as
>though the processing reversed the jelling!
>
>The jars all pinged and seem well sealed, but if the contents doesn't
>harden up soon, it's going down the drain and Ball Pectin is on my
>blacklist.
>
>gloria p

I assume that you followed the directions that come in the pectin box.
It is also better if you have a mix of ripe and not so ripe fruit.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Puester" > wrote in message
...
>
> How can you screw up grape jelly, for heaven's sake? Yes, I haven't
> made any in over 20 years, but it was always foolproof.
>
> The problem? I saw a new-to-me pectin on the shelf and decided to try
> it, Ball brand powdered pectin.
>
> I prepared the juice, measured everything carefully, followed directions
> and poured into the hot jars. There was a little (1/4 cup?) left over
> and I poured that into a custard cup for sampling.
>
> I processed the jars in a BWB and by the time they were done, the sample
> of jam had set up nicely, if a somewhat strange texture. It was more
> like a thick gelatin (Jello) than a spreadable jam/jelly, but what the
> heck, it jelled.
>
> Two days later, the jam that was BWB processed is still liquid, as
> though the processing reversed the jelling!
>

I also am going to avoid Ball pectin myself for a while as I've
had the same thing happen with certain jams this year.

Ball's packaging sports a "new improved formula better set"
labeling for this year. I think it's gotten worse. I've bought both
Sure Jell and Ball this year and made a lot of batches of blackberry,
rasberry and some pear jam with it. I have noticed that even though
this year I've used a greater percentage of less-ripe fruit (mainly
because the blackberry crop came early) that the jams that set
are a softer set, not as firm as what I made last year - which much of
it was with Ball pectin.

Unfortunately I didn't really pay a lot of attention to the differences
between which jam had been made with which pectin, I wish I had.
This year I used old-Ball, new-Ball, and Sure Jell. I also experienced
the same thing of jam that hadn't been BWB'd setting up, while
jam that had been BWB being more liquid.

Fortunately, except for the Pear jam, the jams that started out liquid have
all ended up setting but it took a couple of months of storage for it to
happen.

Ted

"Ted Mittelstaedt" > wrote in message
...
>
> "Puester" > wrote in message
> ...
>>
>>
>> Two days later, the jam that was BWB processed is still liquid, as
>> though the processing reversed the jelling!
>>
>
> I also am going to avoid Ball pectin myself for a while as I've
> had the same thing happen with certain jams this year.
>
Me, too -- including having the unprocessed leftovers gel, but not the
processed jars. I wondered if the extra cooking that occurs with processing
affected the set.

Every batch I made this year with Ball liquid pectin didn't set. The ones
with Surejell powder set fine. I didn't do any this year with Certo liquid
or Ball powder.

I've already bought Surejell to redo the runny ones. I'll need them -- I
just made up my Christmas canning gifts list (jams and jellies this year)
and figured out I'll be giving 52 jars of jams and jellies. I have maybe 8
ready to give.

Anny

"Puester" > wrote in message
...
>
> How can you screw up grape jelly, for heaven's sake? Yes, I haven't made
> any in over 20 years, but it was always foolproof.
>
> The problem? I saw a new-to-me pectin on the shelf and decided to try it,
> Ball brand powdered pectin.
>
> I prepared the juice, measured everything carefully, followed directions
> and poured into the hot jars. There was a little (1/4 cup?) left over and
> I poured that into a custard cup for sampling.
>
> I processed the jars in a BWB and by the time they were done, the sample
> of jam had set up nicely, if a somewhat strange texture. It was more like
> a thick gelatin (Jello) than a spreadable jam/jelly, but what the heck, it
> jelled.
>
> Two days later, the jam that was BWB processed is still liquid, as though
> the processing reversed the jelling!
>
> The jars all pinged and seem well sealed, but if the contents doesn't
> harden up soon, it's going down the drain and Ball Pectin is on my
> blacklist.
>
> gloria p

I like some of the others, had a problem with Ball powdered pectin. My mint
jelly was so liquid you could swim in it. Heck, it won't even pass for
syrup.
-ginny

On Mon, 1 Oct 2007 03:33:22 -0400, "Virginia Tadrzynski"
> wrote:

>
>"Puester" > wrote in message
...
>>
>> How can you screw up grape jelly, for heaven's sake? Yes, I haven't made
>> any in over 20 years, but it was always foolproof.
>>
>> The problem? I saw a new-to-me pectin on the shelf and decided to try it,
>> Ball brand powdered pectin.
>>
>> I prepared the juice, measured everything carefully, followed directions
>> and poured into the hot jars. There was a little (1/4 cup?) left over and
>> I poured that into a custard cup for sampling.
>>
>> I processed the jars in a BWB and by the time they were done, the sample
>> of jam had set up nicely, if a somewhat strange texture. It was more like
>> a thick gelatin (Jello) than a spreadable jam/jelly, but what the heck, it
>> jelled.
>>
>> Two days later, the jam that was BWB processed is still liquid, as though
>> the processing reversed the jelling!
>>
>> The jars all pinged and seem well sealed, but if the contents doesn't
>> harden up soon, it's going down the drain and Ball Pectin is on my
>> blacklist.
>>
>> gloria p
>
>I like some of the others, had a problem with Ball powdered pectin. My mint
>jelly was so liquid you could swim in it. Heck, it won't even pass for
>syrup.
>-ginny
>

I gave the instruction for remaking Ball Pectin products in an earlier
message. Here are the instructions from Sure Jell. I like these
better because they start with remaking 1 cup of the jelly or jam. If
that works then you can do the remaining.
http://www.kraftfoods.com/main.aspx?...&categoryid=13

Last year I made 3 batches of concord grape jelly. The juice was the
same.
Certo made a slightly softer jelly, certainly softer than
commercial products and easier to spread.
The results with Ball Liquid were the same.
Ball Powdered Pectin made a slightly firmer jelly.

I am still using the Ball Powdered Pectin I bought last year and that
has an expiration date of 2009. I have not had any problems with it
that were not my fault. I have in the past substituted Ball Powder
for Sure Jell and vice versa with no problems. But remember, you
cannot substitute powder for liquid pectin or liquid for powder. And
MCP is a another animal.

I do not remember Barb Schaller complaining about the results with the
new Ball pectin. Did I miss something there?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"The Cook" > wrote in message
...

> Last year I made 3 batches of concord grape jelly. The juice was the
> same.
> Certo made a slightly softer jelly, certainly softer than
> commercial products and easier to spread.
> The results with Ball Liquid were the same.
> Ball Powdered Pectin made a slightly firmer jelly.
>
> I am still using the Ball Powdered Pectin I bought last year and that
> has an expiration date of 2009. I have not had any problems with it
> that were not my fault. I have in the past substituted Ball Powder
> for Sure Jell and vice versa with no problems. But remember, you
> cannot substitute powder for liquid pectin or liquid for powder. And
> MCP is a another animal.
>
> I do not remember Barb Schaller complaining about the results with the
> new Ball pectin. Did I miss something there?

I'm wondering if the Ball people didn't have a bad batch or two in this
year's pectin. Maybe the bad stuff went to some retailers and others got an
okay product.

I'm pretty sure (but by no means positive) that I bought the Ball pectin
that didn't work for me at Jewel Foods -- which is our local version of
Albertson's. Do any of the others who have had problems remember where they
bought their pectin?

Anny

You may not find this funny but I asked a 90year old lady about this who had
made jelly/jam for years! She leaned back in her chair and said "ya know,
the weather sometimes changes the fruit (very warm weather and lack of
rain), and sometimes ***t happens to the very best of us.
"The Cook" > wrote in message
...
> On Mon, 1 Oct 2007 03:33:22 -0400, "Virginia Tadrzynski"
> > wrote:
>
>>
>>"Puester" > wrote in message
...
>>>
>>> How can you screw up grape jelly, for heaven's sake? Yes, I haven't
>>> made
>>> any in over 20 years, but it was always foolproof.
>>>
>>> The problem? I saw a new-to-me pectin on the shelf and decided to try
>>> it,
>>> Ball brand powdered pectin.
>>>
>>> I prepared the juice, measured everything carefully, followed directions
>>> and poured into the hot jars. There was a little (1/4 cup?) left over
>>> and
>>> I poured that into a custard cup for sampling.
>>>
>>> I processed the jars in a BWB and by the time they were done, the sample
>>> of jam had set up nicely, if a somewhat strange texture. It was more
>>> like
>>> a thick gelatin (Jello) than a spreadable jam/jelly, but what the heck,
>>> it
>>> jelled.
>>>
>>> Two days later, the jam that was BWB processed is still liquid, as
>>> though
>>> the processing reversed the jelling!
>>>
>>> The jars all pinged and seem well sealed, but if the contents doesn't
>>> harden up soon, it's going down the drain and Ball Pectin is on my
>>> blacklist.
>>>
>>> gloria p
>>
>>I like some of the others, had a problem with Ball powdered pectin. My
>>mint
>>jelly was so liquid you could swim in it. Heck, it won't even pass for
>>syrup.
>>-ginny
>>
>
> I gave the instruction for remaking Ball Pectin products in an earlier
> message. Here are the instructions from Sure Jell. I like these
> better because they start with remaking 1 cup of the jelly or jam. If
> that works then you can do the remaining.
> http://www.kraftfoods.com/main.aspx?...&categoryid=13
>
> Last year I made 3 batches of concord grape jelly. The juice was the
> same.
> Certo made a slightly softer jelly, certainly softer than
> commercial products and easier to spread.
> The results with Ball Liquid were the same.
> Ball Powdered Pectin made a slightly firmer jelly.
>
> I am still using the Ball Powdered Pectin I bought last year and that
> has an expiration date of 2009. I have not had any problems with it
> that were not my fault. I have in the past substituted Ball Powder
> for Sure Jell and vice versa with no problems. But remember, you
> cannot substitute powder for liquid pectin or liquid for powder. And
> MCP is a another animal.
>
> I do not remember Barb Schaller complaining about the results with the
> new Ball pectin. Did I miss something there?
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

Granby wrote:
> You may not find this funny but I asked a 90year old lady about this who had
> made jelly/jam for years! She leaned back in her chair and said "ya know,
> the weather sometimes changes the fruit (very warm weather and lack of
> rain), and sometimes ***t happens to the very best of us.
>

Ain't that the truth? I like her style!
;-)

gloria p

Virginia Tadrzynski wrote:

> I like some of the others, had a problem with Ball powdered pectin. My mint
> jelly was so liquid you could swim in it. Heck, it won't even pass for
> syrup.

Boil it down to a "molasses" stage... the Turks are fond of a
caramelized (read "burned a bit") thingum I believe is called "pekmez."

B/

On Sat, 29 Sep 2007 19:39:02 GMT, Puester >
wrote:

>
>How can you screw up grape jelly, for heaven's sake? Yes, I haven't
>made any in over 20 years, but it was always foolproof.
>
>The problem? I saw a new-to-me pectin on the shelf and decided to try
>it, Ball brand powdered pectin.
>
>I prepared the juice, measured everything carefully, followed directions
>and poured into the hot jars. There was a little (1/4 cup?) left over
>and I poured that into a custard cup for sampling.
>
>I processed the jars in a BWB and by the time they were done, the sample
>of jam had set up nicely, if a somewhat strange texture. It was more
>like a thick gelatin (Jello) than a spreadable jam/jelly, but what the
>heck, it jelled.
>
>Two days later, the jam that was BWB processed is still liquid, as
>though the processing reversed the jelling!
>
>The jars all pinged and seem well sealed, but if the contents doesn't
>harden up soon, it's going down the drain and Ball Pectin is on my
>blacklist.
>
>gloria p

There are times when you can make 3 batches of jelly using the same
recipe, same juice, same bag of sugar and pectin all bought at the
same time and 2 batches will be perfect and the third will either be
water or concrete. Like I said, you didn't hold your mouth right.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)