savagerabbit Posted June 30, 2010 Share Posted June 30, 2010 So what's up with Raspberries? I've done Blackberry jam and it's wonderful. I bought some raspberries at the farmer's market this morning and they didn't set up at all. I looked all over the net and all the recipes I found didn't require pectin but I thought that was odd considering they are a classIII fruit (always requires pectin. I've attached a file if it'll help anyone) so I used the recipe I use with blackberries. well... I have syrup. 5___Common_Fruits_Used_to_Make_Jelly.pdf Link to comment
Canned Nerd Posted June 30, 2010 Share Posted June 30, 2010 If you did not use a pectin recipe, what method did you use to test for reaching the gel stage? Have you ever used an instant read thermometer to check the temperature (220°F)? Link to comment
Violet Posted June 30, 2010 Share Posted June 30, 2010 If you just made it and used commercial pectin, don't panic yet. It can take a month to gel ! Link to comment
savagerabbit Posted June 30, 2010 Author Share Posted June 30, 2010 Ok... lost my post the first time. When will I learn to copy and paste before I click reply! I used both a thermometer and commercial pectin. I had a bad feeling about this batch from the very beginning. Sometimes you just KNOW,, ya know? And... A MONTH??? WOW!! I won't give up hope yet. At the very worst,, I have syrup for icecream and pancakes! Link to comment
Violet Posted June 30, 2010 Share Posted June 30, 2010 If you use commercial pectin you don't use a thermometer. You may wind up with a mess if you do. It could be like rubber or it can break down from over boiling it. Just follow the pectin instructions. Link to comment
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