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imp · January 24, 2019

I could be wrong, but the recipes I am familiar with have always, so far anyways LOL!!, said to bring the fruit and pectin to the can't stir it down boil, add sugar, then bring it back to a hard boil for 1 minute not more than a minute and not less.

I do vaguely know pectin /sugar/acidity need to be in a balance of unknown to me proportions, so maybe part of the jelling problem is with how acid or not your juice is?

January 24, 2019	#4
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	I could be wrong, but the recipes I am familiar with have always, so far anyways LOL!!, said to bring the fruit and pectin to the can't stir it down boil, add sugar, then bring it back to a hard boil for 1 minute not more than a minute and not less. I do vaguely know pectin /sugar/acidity need to be in a balance of unknown to me proportions, so maybe part of the jelling problem is with how acid or not your juice is? __________________ I'm not a complete idiot, some parts are missing.