Setting time for jam.
 

I'm doing several test recipes for jam using black currants and
different amounts of pectin. I'm wondering if anyone knows how long it
takes after processing for the full set to develop?
Sincerely, BlackHawk

Setting time for jam.
 

"BlackHawk 96" > wrote in message
...
> I'm doing several test recipes for jam using black currants and
> different amounts of pectin. I'm wondering if anyone knows how long it
> takes after processing for the full set to develop?
> Sincerely, BlackHawk

My experience us that set times vary tremendously. Sometimes it sets
immediately, other times it could take weeks. The type of fruit influences
the set time, of course, but that's not all there is to it.

Anny

Setting time for jam.
 

On Wed, 12 Dec 2007 22:38:52 GMT, "Anny Middon"
> wrote:

>"BlackHawk 96" > wrote in message
.. .
>> I'm doing several test recipes for jam using black currants and
>> different amounts of pectin. I'm wondering if anyone knows how long it
>> takes after processing for the full set to develop?
>> Sincerely, BlackHawk
>
>My experience us that set times vary tremendously. Sometimes it sets
>immediately, other times it could take weeks. The type of fruit influences
>the set time, of course, but that's not all there is to it.
>
>Anny
>
Aw shucks, I was afraid that someone would say something like that.
Anny, I guess that you're talking about set time at room temperature.
Is that right?
BlackHawk

Setting time for jam.
 

"BlackHawk 96" > wrote in message
...
> On Wed, 12 Dec 2007 22:38:52 GMT, "Anny Middon"
> > wrote:
>>
>>My experience us that set times vary tremendously. Sometimes it sets
>>immediately, other times it could take weeks. The type of fruit
>>influences
>>the set time, of course, but that's not all there is to it.
>>
>>Anny
>>
> Aw shucks, I was afraid that someone would say something like that.
> Anny, I guess that you're talking about set time at room temperature.
> Is that right?
> BlackHawk

Yep.

Odd story about jelly setting -- Last summer I made some raspberry jelly
that did not set. (BTW I used Ball brand liquid pectin for it, blubarb jam,
and peach jam, and none of them set.) I checked the raspberry jelly again
after a week -- still runny. After two weeks-- still runny. I set it aside
for a later remake.

Well, last week I decided to remake the unset soft spreads so I could
include them in Christmas boxes. I redid the blubarb and peach jams and
then started on the raspberry.

I opened a jar and found out it was set -- not quite as much as I would have
liked, but enough that I didn't need to remake it. I thought that jar was a
fluke so I opened another one, and it too was set.

When it set, I have no idea, but I'll bet it took at least a month.

Anny

Setting time for jam.
 

�BlackHawk

I just stopped using grocery store pectin and have switched totally to
Pomona Pectin. It does not require sugar to set and you can gell a
glass of water if you wanted. I made a batch of jam yesterday and had
no concerns about setting. To make things worse, I had 21 1/2 cups of
fruit and juice - a whole lot. It made 8 pints and 14 1/2 pints and a
container for me. No problem in setting. Put a plate in the freezer
and dripped jam onto it. It set almost immediately. It was fine. Give
Pomona a try. Regards Jim in So Calif.

Setting time for jam.
 

"jimnginger" > wrote in message
...
?BlackHawk

>I just stopped using grocery store pectin and have switched totally to
>Pomona Pectin. It does not require sugar to set and you can gell a

Just be aware if you don't use sugar you basically end up with Jello,
not Jam. The texture isn't the same. And of course, the taste isn't
the same either, since the sugar isn't present. It's more like smashed
fruit on toast than jam on toast. You may or may not like it.

Ted

Setting time for jam.
 

On Tue, 18 Dec 2007 01:21:48 -0800 (PST), jimnginger
> wrote:

> ?BlackHawk
>
>I just stopped using grocery store pectin and have switched totally to
>Pomona Pectin. It does not require sugar to set and you can gell a
>glass of water if you wanted. I made a batch of jam yesterday and had
>no concerns about setting. To make things worse, I had 21 1/2 cups of
>fruit and juice - a whole lot. It made 8 pints and 14 1/2 pints and a
>container for me. No problem in setting. Put a plate in the freezer
>and dripped jam onto it. It set almost immediately. It was fine. Give
>Pomona a try. Regards Jim in So Calif.

Thanks, Jim. I've not tried the plate in the freezer. How long do you
leave the plate in the freezer before you drip the jam onto it?
Wouldn't a really frozen plate freeze the jam you drip onto it?

The Pacific Pectin I'm using is similar to Pomona Pectin, with the
main exception being that there is a lot of maltodextrin (it's listed
as the first ingredient) in it. I think they use it as a dispersing
agent. The other downside is that the smallest quantity is 10 lbs. For
those reasons, Pomona is a better choice, imho.

Have you tried any of your jam out of the jar? If you did, was the set
nice?
BlackHawk