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Thread: A jam/jelly question

  1. #1
    Super Member GingerK's Avatar
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    A jam/jelly question

    I know someone will have the answer to this question because not only are you all such wonderful quilters, you are fantastic cooks, bakers and canners.

    Does pectin lose its thickening ability with age? I have a couple of packages from last year. Do I have to throw them out and buy new or will they still thicken my raspberry jelly?

    TIA everyone.
    Never argue with an idiot. They'll drag you down the their level and beat you with experience.

  2. #2
    Super Member quilter1's Avatar
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    There should be an expiry date on the package. If it is only from last year, I would go ahead and use it, I know that pie fillings, like lemon, will loose their setting ability over time. Ask me how I know?

  3. #3
    Super Member sewmuch's Avatar
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    From last year I would use them, I have done that w/plum jelly this year and it jelled. It also should have a date on it..
    Nancy

  4. #4
    Super Member nanacc's Avatar
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    I have used some from ??, but you should not take my advice. I sometimes make some good cherry or apricot SYRUP! My DGS and his family don't seem to care. They like jelly and jam, but my goofs with the syrup seem to please them also! LOL

  5. #5
    Super Member GingerK's Avatar
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    Thanks! I think I'll give it a go since I am also using some fruit that I had frozen last autumn. If it is a total bust, well, lesson learned and lots of syrup for pancakes.
    Never argue with an idiot. They'll drag you down the their level and beat you with experience.

  6. #6
    Super Member Annaquilts's Avatar
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    Just use a little extra but I think from last year they should be fine. What are you making?
    Anna Quilts

  7. #7
    Super Member GingerK's Avatar
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    Raspberry cranberry jam and probably half a recipe of raspberry jelly. Don't know how I managed to freeze so many raspberries. Thank goodness I just rinsed and froze. No sugar added at the time.
    Never argue with an idiot. They'll drag you down the their level and beat you with experience.

  8. #8
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    I have used them sometimes they don't jell hard but seem to be just as good tasting my fav is jalapeno jelly... and it is very hard to find in the stores and my hubby loves it so I make it often... good luck let me know if it works for you.

  9. #9
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    When in doubt, throw it out. Is it worth ruining a good batch of jam or jelly for a couple bucks?

  10. #10
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    Nowadays the SureJell lasts several years. Look for the expiration date on the end of the package.

  11. #11
    Junior Member daisylil's Avatar
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    I use the sugar with pectin included , it lasts forever and I find it works with my blackberry jelly/jam recipie

    As many blckberries /raspberries as you can find ,
    weigh em then add half that amount in apples , dont peel or core just chop em in fours ,
    let em come to the boil and then simmer for 10 mins (dont add any water )
    sieve the mix thro a biggish sieve or failing that a pair of tights/panty hose tied tight over a bowl
    leave it overnight if u can , but if not push through with wooden spoon , then for every pint of juice add 1 pound of the sugar bring to boil and keep boiling for two mins ............voila !! just needs to go in jars and will last a year in the fridge

  12. #12
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    Yes it does...Be sure to check the expiration date before using it.

  13. #13
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    I never use pectin anymore because I seem to get such spotty results with it. My jams and preserves are all done with the addition of sugar only. Takes a little longer to cook down but worth the results.

  14. #14
    Super Member oldtnquiltinglady's Avatar
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    To Tessagin, when is the last time you bought Sure-Jell? It is not a couple of bucks anymore. I get so mad I can't stand it at the price of EVERYTHING anymore. I cannot for the life of me understand everyone's prices; not just the Sure-Jell. They are saying that no one is working, no one is hiring, but where is everyone getting the money for all these prices that keep going up and up and up. I need some dental work that I am going to just do without because, even though the money is there to have it done, I am not going to have it done (cut off my nose to spite my face, huh?).....
    Make every day count for something!

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  15. #15
    Super Member oldtnquiltinglady's Avatar
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    And, oh yes, the Sure-Jell is probably still good after a couple of years if your home is climate controlled.
    Make every day count for something!

    JoAnn

  16. #16
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    Quote Originally Posted by nanacc View Post
    I have used some from ??, but you should not take my advice. I sometimes make some good cherry or apricot SYRUP! My DGS and his family don't seem to care. They like jelly and jam, but my goofs with the syrup seem to please them also! LOL
    This is so true. Ask me how I know! LOL

  17. #17
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    I have used it as much as two years out of date. Instead of adding extra chop up a couple of granny smiths and add to the fruit, they are full of natural pectin. My mum never used pectin from a package, just the biggest sourest apples she could find and cooked it till it started to thicken, then put it in jars.

  18. #18
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    Whenever I find a good sale on fruit pectin or sure-jell, I stalk up on it. Never had a problem with any of it going bad even if they are two or three years old.

  19. #19
    Super Member GingerK's Avatar
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    Okay, I made raspberry jelly. Just to be sure, I added a couple of tablespoons of lemon juice. Came out great. This was not SureJel that I was using. It was Certo light pectin dated 2011!! I waited to post because I cooked and canned it yesterday and wanted to be sure it had set.
    Never argue with an idiot. They'll drag you down the their level and beat you with experience.

  20. #20
    Super Member ptquilts's Avatar
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    when I make blackberry jelly I add apple cores (I freeze them through the year as I cut the apples off them). Strain all the juice together, add sugar and cook.

    I agree, pectin is too expensive! and fussy.

  21. #21
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    You do not need pectin for raspberry jam at all. I just measure the berries and add 3/4 as much sugar. I used to use equal amounts of sugar, but found it works with less.

    If you are adding cranberries to the jam you do not need pectin at all. Cranberries are full of pectin, which is why homemade cranberry sauce thickens up so nicely (2 cups cranberries, 1 cup water and 1 cup sugar, boil until the cranberries pop).
    Attending University. I will graduate a year after my son and year before my daughter.

  22. #22
    Senior Member jane65us's Avatar
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    you can use it, keep any unused packages in the freezer, it will keep for years...
    It's nice to be nice

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