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I noticed your post about Jams and Jellies on the internet.
What have you done in the situations when you accidently put too much
(aproximatly 25%) sugar in a jam recipe?
Is there a way to re-make the batch with more berries and pectin without
throwing it away?

You can certainly add more fruit and lemon juice and re-cook it. I wouldn't put anymore pectin in it, just bring it back to boiling and continue to boil it until it reaches 220 degrees, or clears the bottom of the pan when you're stirring. The only problem may be it getting too thick and you'll end up with cement. I think if you watch it carefully and stop cooking as it seems to be getting thick, you'll be ok.

 

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