When making freezer jam, I added the pectin powder directly to the fruit instead of making hot liquid pectin. Should I add the calcium water and just go ahead?

No. Put the fruit mixture in a pan, add 4 teaspoons of calcium water, and bring to a boil, stirring vigorously to dissolve the pectin.

If the pectin forms clumps and you can’t seem to get the clumps to dissolve, turn off the heat and try to fish out the pectin clumps as much as you can. Remove 1 cup of the hot fruit mixture. Put the pectin clumps and the 1 cup of hot fruit mixture into a blender or food processor, vent the lid, and blend 1 minute until the pectin is completely dissolved. Bring the fruit in the pan back to a boil, add the 1 cup fruit with the dissolved pectin, and stir and boil for 1 minute. Put in containers, leaving ½” of headspace. Jell will appear when the jam cools. Store cooled jam in the freezer. Lasts 2 to 3 weeks in the refrigerator.

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Posted in: 4. Questions About Making Freezer Jam With Pomona’s Pectin

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