Friday, December 11, 2009

The Gelling of the Jam

Well, it's an odd thing, I'll tell you. The half pint jars at the house are not gelling. Honestly, it doesn't bother me. I've got some darn good syrup going and I'll try it out tomorrow morning. I only had five half pint jars and tossed the extra into a pint jar. It luckily filled to the perfect spot and I canned it appropriately. I took it to school to let the kids taste on Monday. It was runny yesterday as well and then POOF! Today I got to school and it had gelled perfectly.

Five half pints: Not gelled.
One full pint: Gelled beautifully.

I wonder if it's because it was the bottom of the pot and maybe the pectin had settled. I timed everything and made and processed it to the directions. Maybe it had something to do with the temperature in the house or at the school, for it's much warmer at the school than here in the house.

No real answers for me, but I sure am looking forward to the syrup on my pancakes tomorrow morning and I luckily get another chance at the jam aspect of it Monday. Honestly, we'd probably use the syrup stage of it more readily than the jam. I'm interested to see how it tastes.

The morning comes early. Sweet gardening dreams.


  1. Hi Ribbit!
    Hope that they all gel for you!

  2. Hey... just saw your spacing templates... very cool!

  3. I've taken to stirring my hot jam for 5 minutes before ladling it into the jars. It helps to keep the fruit from floating, a problem I had with my first batches of strawberry and peach jams. It might distribute the pectin more evenly, too...just a thought. Another thing, once the jars are filled, do NOT disturb them for 24 hours. No tipping over onto their tops to make the floating fruit redistribute! I had some hot pepper jelly that was quite runny (I tipped them onto their tops),but it did eventually jell.