I need a recipe for Plum preserves that will actually jell!?

Posted on October 26, 2009 by admin

I just spent about 20 bux to jell some preserves, and none of them jelled, so I recooked them, added more pectin, and they still won’t jell all the way, but…they have this nice aftertaste that tastes like licking an unripe persimmon! YUCK! lol.

HELP.

Something may be wrong with the sure jell or certa. Depends on which you use. I use sure jell and you have to cook it long enough with enough sugar to make it jell. Try adding a lemon juice to it too. You can also find a good recipe in the Ball preserving and canning book.. Good luck.

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2 Responses to I need a recipe for Plum preserves that will actually jell!?

  1. glendadanc says:
    October 27, 2009 at 1:47 am

    Something may be wrong with the sure jell or certa. Depends on which you use. I use sure jell and you have to cook it long enough with enough sugar to make it jell. Try adding a lemon juice to it too. You can also find a good recipe in the Ball preserving and canning book.. Good luck.
    References :

  2. sierra_blanca says:
    October 27, 2009 at 2:29 am

    The jelling process requires both acidity and sufficient pectin. If your plums aren’t acid enough, add some lemon juice or (believe it or not) a touch of balsamic vinegar.
    References :