I have made strawberry jam several times with the regular certo
pectin. Since the jam is usually too sweet for me, I decided to use
Certo light this time.

Well the jams didn't gel, the mixture is runny. I used 6 cups
strawberries, 4.5 cups sugar and a box of pectin as per instructions.

So, my question is, what on earth did I do wrong? And secondly, the
runny mixture is quite good, it would make a good sauce, will it go
bad or should I keep it in the fridge/freezer?

"wossoyi" > wrote in message
om...
> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
>
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

All the jams and jellies I made last year were made with Certo light, and I
had no problems. So I can't say why yours didn't set, if you followed the
directions.

You're sauce should be fine as long as the jars have sealed. Keep opened or
unsealed jars in the fridge.

Sorry I couldn't be of more help. Maybe check with the Certo people and ask
them for reprocessing instructions?

Kathi

"wossoyi" > wrote in message
om...
> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
>
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

All the jams and jellies I made last year were made with Certo light, and I
had no problems. So I can't say why yours didn't set, if you followed the
directions.

You're sauce should be fine as long as the jars have sealed. Keep opened or
unsealed jars in the fridge.

Sorry I couldn't be of more help. Maybe check with the Certo people and ask
them for reprocessing instructions?

Kathi

"wossoyi" > wrote in message
om...
> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
>
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

All the jams and jellies I made last year were made with Certo light, and I
had no problems. So I can't say why yours didn't set, if you followed the
directions.

You're sauce should be fine as long as the jars have sealed. Keep opened or
unsealed jars in the fridge.

Sorry I couldn't be of more help. Maybe check with the Certo people and ask
them for reprocessing instructions?

Kathi

Kathi Jones wrote:

> "wossoyi" > wrote in message
> om...
>> I have made strawberry jam several times with the regular certo
>> pectin. Since the jam is usually too sweet for me, I decided to use
>> Certo light this time.
>>
>> Well the jams didn't gel, the mixture is runny. I used 6 cups
>> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>>
>> So, my question is, what on earth did I do wrong? And secondly, the
>> runny mixture is quite good, it would make a good sauce, will it go
>> bad or should I keep it in the fridge/freezer?
>
> All the jams and jellies I made last year were made with Certo light, and I
> had no problems. So I can't say why yours didn't set, if you followed the
> directions.
>
> You're sauce should be fine as long as the jars have sealed. Keep opened or
> unsealed jars in the fridge.
>
> Sorry I couldn't be of more help. Maybe check with the Certo people and ask
> them for reprocessing instructions?


try http://www.homecanning.com/usa/alfaq.asp and pick 'jams, jellies,
and soft spreads' from the drop down menu

b/

Kathi Jones wrote:

> "wossoyi" > wrote in message
> om...
>> I have made strawberry jam several times with the regular certo
>> pectin. Since the jam is usually too sweet for me, I decided to use
>> Certo light this time.
>>
>> Well the jams didn't gel, the mixture is runny. I used 6 cups
>> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>>
>> So, my question is, what on earth did I do wrong? And secondly, the
>> runny mixture is quite good, it would make a good sauce, will it go
>> bad or should I keep it in the fridge/freezer?
>
> All the jams and jellies I made last year were made with Certo light, and I
> had no problems. So I can't say why yours didn't set, if you followed the
> directions.
>
> You're sauce should be fine as long as the jars have sealed. Keep opened or
> unsealed jars in the fridge.
>
> Sorry I couldn't be of more help. Maybe check with the Certo people and ask
> them for reprocessing instructions?


try http://www.homecanning.com/usa/alfaq.asp and pick 'jams, jellies,
and soft spreads' from the drop down menu

b/

wossoyi wrote:

> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

Were your berries very ripe? Riper fruit has less pectin. I think the
consenses is 3 parts nicely ripe fruit and 1 part firmer fruit. Make
daquiries with the sauce. Pour over cheesecake, poundcake, pancakes, or
blini. Did you find that the color is nice with the lite certo? I found
with the NSN pectin that color will fade if some sugar is not added.
Edrena with orange marmelade sauce.

wossoyi wrote:

> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

Were your berries very ripe? Riper fruit has less pectin. I think the
consenses is 3 parts nicely ripe fruit and 1 part firmer fruit. Make
daquiries with the sauce. Pour over cheesecake, poundcake, pancakes, or
blini. Did you find that the color is nice with the lite certo? I found
with the NSN pectin that color will fade if some sugar is not added.
Edrena with orange marmelade sauce.

In article >,
(wossoyi) wrote:

> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
>
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

If it sealed properly, it should be fine for shelf storage. If not, I'd
freeze it -- you're more likely to develop mold quicker in a low-sugar
product in the fridge.

What went wrong? Who knows! Too-ripe berries, maybe - less natural
pectin. Having 1/4 of them slightly underripe and the others just ripe
should get your more natural pectin.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

In article >,
(wossoyi) wrote:

> I have made strawberry jam several times with the regular certo
> pectin. Since the jam is usually too sweet for me, I decided to use
> Certo light this time.
>
> Well the jams didn't gel, the mixture is runny. I used 6 cups
> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
> So, my question is, what on earth did I do wrong? And secondly, the
> runny mixture is quite good, it would make a good sauce, will it go
> bad or should I keep it in the fridge/freezer?

If it sealed properly, it should be fine for shelf storage. If not, I'd
freeze it -- you're more likely to develop mold quicker in a low-sugar
product in the fridge.

What went wrong? Who knows! Too-ripe berries, maybe - less natural
pectin. Having 1/4 of them slightly underripe and the others just ripe
should get your more natural pectin.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

On 17 Feb 2005 07:32:49 -0800, (wossoyi) wrote:

>I have made strawberry jam several times with the regular certo
>pectin. Since the jam is usually too sweet for me, I decided to use
>Certo light this time.
>
>Well the jams didn't gel, the mixture is runny. I used 6 cups
>strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>
>So, my question is, what on earth did I do wrong? And secondly, the
>runny mixture is quite good, it would make a good sauce, will it go
>bad or should I keep it in the fridge/freezer?


You may even find after a week or three of ignoring it and psyching
yourself up to re-doing it that it has mysteriously set. I have no
idea why or how this happens, just that it does sometimes.
CJ

in article , Melba's
Jammin' at wrote on 17/2/05 5:16 PM:

> In article >,
> (wossoyi) wrote:
>
>> I have made strawberry jam several times with the regular certo
>> pectin. Since the jam is usually too sweet for me, I decided to use
>> Certo light this time.
>>
>> Well the jams didn't gel, the mixture is runny. I used 6 cups
>> strawberries, 4.5 cups sugar and a box of pectin as per instructions.
>>
>> So, my question is, what on earth did I do wrong? And secondly, the
>> runny mixture is quite good, it would make a good sauce, will it go
>> bad or should I keep it in the fridge/freezer?
>
> If it sealed properly, it should be fine for shelf storage. If not, I'd
> freeze it -- you're more likely to develop mold quicker in a low-sugar
> product in the fridge.
>
> What went wrong? Who knows! Too-ripe berries, maybe - less natural
> pectin. Having 1/4 of them slightly underripe and the others just ripe
> should get your more natural pectin.
The 2 times our canning kitchen tried Certo Light it didn't work. Maybe it
as old, who knows, we tend to stick ith Bernardins No Sugar Needed pectin
which always works for us and is quite available here in Vancouver
Ellen
--