If you bought presweetened juice to make jelly with this also throw off the balance of sugar and pectin in the recipe and can cause it not to set. Bring to the boil, then simmer over a low heat for 20-25 minutes or until the fruit is completely soft. According to Canadian food and drug regulation (CRC), jam and jam products must at least have 45% of the named fruit and 66% of water-soluble solids. In addition, it may contain added pectin, pectinous preparation, or acid ingredient. Also, reasonable amount of a Class II preservative, a pH adjusting agent, and an antifoaming agent is acceptable. However, the jam product shall not contain apple or rhubarb. [1]

Homemade Blackberry Jelly (Bramble Jelly) - Lost in Food Homemade Blackberry Jelly (Bramble Jelly) - Lost in Food

To keep you busy while you are waiting, get your pre-sterilised jars ready. You will need five or six of them. My preferred method of sterilisation is to wash them in soap and hot water, rinse them with clean water to remove any detergent, and dry them in the oven at about 160C. Pour your soft jelly or jam into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly. Add lids and tighten until finger tight and process for 10 minutes or according to your altitude. How To Remake Jelly or Jam Without Added Pectin Water boils at a lower temperature than 212°F at higher altitudes. The temperature at which preserves set, 220°F, will adjust downward as well.” I know it’s tempting to try and save time in the kitchen by cooking twice as much but it just doesn’t work when you are making jams or jellies.Prepare the jam jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.

Best Temperatures for Making Jams and Jellies - ThermoWorks Blog Best Temperatures for Making Jams and Jellies - ThermoWorks Blog

If you measure the whole berries first you will end up with less fruit then the recipe calls for. This changes the ratio of sugar, fruit, and pectin.Understanding the role of pectin and the key temperatures for success makes homemade jams and jellies foolproof! Whip up a batch today—your toast will thank you.