{"id":6,"date":"2006-09-27T02:51:45","date_gmt":"2006-09-27T06:51:45","guid":{"rendered":"http:\/\/work.brickware.com\/wp\/?p=6"},"modified":"2019-10-13T16:04:00","modified_gmt":"2019-10-14T00:04:00","slug":"dissapointment","status":"publish","type":"post","link":"https:\/\/art-as-science.brickware.com\/?p=6","title":{"rendered":"Dissapointment"},"content":{"rendered":"<p>I managed NOT to touch the jars (significantly) all day, and even kept my 7 year old away from them. When we finally tested them, none had really jelled to my satisfaction, including the batch we tried re-jelling.<\/p>\n<p>So I resorted to the one thing I knew well. The web. A few searches later, I found <a href=\"http:\/\/www.pickyourown.org\/jamnosugar.htm\" target=\"_blank\" rel=\"noopener noreferrer\">this<\/a> incredibly helpful website. It says, among other things:<\/p>\n<ul>\n<li>Jam can ONLY be made in rather small batches &#8211; about 6 cups at a time&#8230; (we were doing batches of up to 16.5 cups).<\/li>\n<li>The web site author uses about 20% more pectin than the box\/recipe calls for. I.e. open a box and use a little bit more.<\/li>\n<li>Jelly can take up to 2 weeks to set.<\/li>\n<li>A way to test for &#8220;jell&#8221; by putting a spoon in ice water, then taking a spoonful of the jelly and letting it come to room temperature. If it&#8217;s not setting quite right, then add more pectin and let it hard boil for 1 more minute<\/li>\n<\/ul>\n<p>Tonight I kept it simple. The first test was to take the small 1 cup 50\/50 batch and re-heat it adding 1 tablespoon more pectin at the end. I figured there would be a little bit of boil-off, so I added about 1\/2 cup more of the runny 50\/50 mixture from the fridge. I used the spoon test to figure out when to stop the boiling process and can the jelly.<\/p>\n<p>I decided to work next with the no-sugar added jelly. I took 4 jars and measured their contents (approx 7 cups). I put that into a saucepan and started it boiling. I had 4 spoons in ice water, waiting for testing times.<\/p>\n<p>Test 1: 5 additional minutes boiling, no additional pectin: still runny<\/p>\n<p>Test 2: 5 additional minutes boiling (10 total), no additional pectin: a little less runny, but not enough<\/p>\n<p>Test 3: 4 additional minutes of the pectin mixture, 1 minute additional boiling (11 minutes total): Getting much better, but still I wanted it just a touch thicker.<\/p>\n<p>Test 4: 1 more additional minute boiling (post pectin): Ready to jar.<\/p>\n<p>I had sterilized 4 jars, but only had enough to fill 2 full, and had enough for 1\/2 a jar left over. Instead of wasting another jar on that, I just put it in a plastic container int he fridge. We&#8217;ll use it soon enough.<\/p>\n<p>I had one problem boiling the full jars: one slipped as I was pulling it out of the hot water bath and it slightly opened and some spilled into the water. After a quick call to my sister to make sure it was ok, I put a new lid on the jar and re-boiled it. I heard that tell tale &#8220;popping&#8221; sound, so I think this new seal is good.<\/p>\n<p>Tomorrow I will try to fix the 2\/3-1\/3 low sugar mixture and the other 2 jars of the no-sugar mixture, but first I have to go buy more lids for the jars and probably more pectin. I hate wasting those things, but they are cheap. I wonder if I can throw them in the recycling&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I managed NOT to touch the jars (significantly) all day, and even kept my 7 year old away from them. When we finally tested them, none had really jelled to my satisfaction, including the batch we tried re-jelling. So I resorted to the one thing I knew well. The web. A few searches later, I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,2],"tags":[],"class_list":["post-6","post","type-post","status-publish","format-standard","hentry","category-cooking","category-making-jam"],"_links":{"self":[{"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=\/wp\/v2\/posts\/6","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6"}],"version-history":[{"count":1,"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions"}],"predecessor-version":[{"id":33,"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions\/33"}],"wp:attachment":[{"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/art-as-science.brickware.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}