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Green Grape Jelly or Jam Problems - I need help?

#Post
1

Last Sunday we used 2kg of green grapes from our vine +500g of sugar plus 35g of Hansells Jam setting mix (as I could not get pectin at the groucer).
I boiled and placed in jars, but it didn't set.
I tried again last night, using the remaining 35g of Hansells jam setting mix) but this morning found it hadn't set again.
What am I doing wrong?
Can I continue to use the grape mixture I have if I can find a way to get it to set?
Alternatively has someone got a good recipe that works?

beachboy61 - 2019-03-19 08:59:00
2

Try adding some lemon juice?
Or some peeled, minced apples?

autumnwinds - 2019-03-19 10:04:00
3

thats not much sugar for that amount of grapes. Did you follow a recipe? Was that the quantities they suggested?

dibble35 - 2019-03-19 21:10:00
4

Most jams and jellies use a similar quantity of (just slightly under-ripe) fruit and sugar. I'd go back and have another look at your recipe. The fruit needs to be a little acid or to have acid like lemon juice, citric acid or tartaric acid added and sometimes pectin (such as from apples) as well.

punkinthefirst - 2019-03-30 11:36:00
5

Just checked out my go-to book - Marshall Cavendish - "The Complete Book of Preserving" (Old, and probably out of print, but well worth buying if you see it anywhere).
Grapes are, apparently, low in pectin. I'm going to start another thread about testing for pectin.
Their generic recipe for jellies says:-
"The low pectin fruits........ are not really suitable on their own for jelly-making, as the amount of pectin required to give a good set will disguise the flavour of the fruit. However, a mixture of high and low pectin fruit can be used........."
Paraphrasing -
"The fruit should be simmered gently for about an hour, until it is soft, with the minimal amount of water, or none for very juicy fruit. Strain through a jelly bag overnight. Don't be tempted to squeeze the jelly bag - it makes your jelly cloudy. Test your juice for pectin.If the pectin content is low, the pulp and juice can be re-cooked or the juice may be re-simmered on its own to evaporate some of the water content.
Measure the juice and pour it into a large saucepan or preserving pan. Bring to the boil before adding the sugar.
The amount of sugar required depends on the pectin quantity of the juice. For every 600 mls (1 pint) of juice rich in pectin, add 450 - 575 gms
(1 - 1 1/4 lbs) sugar and for medium pectin quantity add 300 gms (12 oz)
sugar. Cook the mixture slowly until sugar dissolves, bring to the boil and boil rapidly for 10 mins. Remove the pan from the heat and test for setting.
When setting point has been reached, bottle in the usual way and cover."
Hope that helps to sort out whatever the problem was.

punkinthefirst - 2019-03-30 12:44:00
1

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