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Frequently Asked questions about JEL-EASE
Question #1. Can I use artificial sweeteners to make jam or jelly?
Answer: Not for William’s Jel-Ease. Jel-Ease is a High Methoxyl (HM) Pectin which reacts/binds with sugar to form a gel.
Question #2. My jam or jelly did not set. What can I do to fix it?
Answers: Can vary depending on the situation. Here is a list of common problems and solutions for jams or jellies not setting.
Cause 1: Fruit too ripe- over ripe fruits have less pectin and causes product to not set. Solution: Use fresh, firm-ripe fruit and some slightly under ripe fruit.
Cause 2: Not the right proportion of ingredients or missing lemon juice if required: Ask yourself if the correct amounts of sugar was added, amount of juice (if making jelly). Amount of fruit (if making jam) amount of lemon juice (if required) added. The right amount of sugar, lemon juice (if called for in the recipe) and fruit is very important because gelatin is depended on the amount of acid and sugar added.
Solution: Add the required amount of ingredients called for in the recipes. Reheat and stir until mixture comes to a full rolling boil and cannot be stirred down. If a candy thermometer is available, the point where it cannot be stirred down is called the "jelly point" and it is at 221 ° F. start timing at 220° F to 222° F and boil for 2 minutes. Finish steps 6 and 7. Skim off foam; fill hot jars about ¼ inch from the top and screw lids on tight. Invert jars on a towel for 5 minutes. Return jars to upright position and let jelly cool, undisturbed for 24 hours.
Cause 3: Jam or jelly not cooked long enough (common cause)
Solution: Reheat and stir until mixture comes to a full rolling boil and cannot be stirred down. (If a candy thermometer is available, the point where it cannot be stirred down is called the "jelly point" and it is at 220 ° F to 221° F) Start timing at 220° F to 222 ° F and boil for 2 minutes. Finish steps 6 and 7. Skim off foam; fill hot jars about ¼ inch from the top and screw lids on tight, making sure that the top and thread of the jar are clean. Invert jars on a towel for 5 minutes. Return jars to upright position and let jelly cool, undisturbed for 24 hours.
Cause 4: Double batch:
Solution: Make jams/jellies in single batches and follow tested recipes
Question #3. Can I still use my Jel-Ease if it is __ years old?
Answer: Jel-Ease is usually good for 3 years under cool, dry conditions. The lot number is written according to the Julian Calendar.
Example: 03106A1 – means it was manufactured on the 31st day of 2006 or Jan 31, 2006, line A1.
Question #4. My jam or jelly still did not set even after I followed the recipe exactly as written.
Answer: If product still too runny after it was cooked at 220 ° F to222° F for 2 minutes, try this:Pour 1 batch (about 4 cups) of jam or jelly into a large bowl. Stir in 1 ½ cups sugar, let stand 5 minutes. In small saucepan, combine 1-cup water and 1 package Jel-Ease. Cook and stir over high heat until mixture comes to a full boil. Boil hard 1 minute, stirring constantly. Add to jam or jelly mixture. Stir 3 minutes. Pour into clean jars and cover. Make sure that the top and threads of the jar are clean to ensure a proper seal. Allow to stand at room temperature until set.
Question #5. How do I know if my jars have sealed?
Answer: After returning your jars in the upright position, you should hear a popping sound, which indicated that the product has sealed. When pressing down in the middle of the jar lid, the lid should not pop back up.
Question #6. My freezer jam was too soft, how can I fix it?
Answer: Pour 1 batch (about 4 cups) of jam or jelly into a large bowl. Stir in 1 ½ cups sugar, let stand 5 minutes. In small saucepan, combine 1-cup water and 1 package Jel-Ease. Cook and stir over high heat until mixture comes to a full boil. Boil hard 1 minute, stirring constantly. Add to jam or jelly mixture. Stir 3 minutes. Pour into clean jars and cover. Allow to stand at room temperature until set. Store in freezer.
Question #7. I do not see a recipe for _____ fruit.
Answer: Substitute a recipe that is similar to a recipe we already have.
Question #8. Jam or Jelly to stiff
Answer: It was cooked too long.
Solution: Unfortunately, once it gets to this point, it can no longer be fixed. Redo the batch and follow tested recipe. Use the candy thermometer to determine the jelly point.
Question #9. How do I know what the "jelly point" is if I do not own a candy thermometer?
Answer: If you do not have a jelly thermometer, cook the mix just long enough to bring it to the point of jelling. Begin to test the juice 10 minutes after the sugar has been added. It is wise to use a timer. Place a small amount of jelly in a spoon, cool it slightly and let it drop back into the pan from the side of the spoon.
At first, the drip is light and syrupy. As the syrup thickens, 2 large drops begin to form along the edge of the spoon. When they come together and form a single drop, the sheeting stage or the jelly point has been reached.
Question #10. What is the right amount of fruit required?
Answer: The left hand side of the chart gives the approximate amount of fruit needed to purchase and the right hand side of the chart is the exact amount of fruit (for jams) or juice (for jellies) that is required after the fruits have been prepared.
Question #11. The fruits in my jam are separating.
Answer: Try reheating jam a little longer. You have not reached your optimum gelling point yet.
Question #12. My jam/ jelly is discolored.
Answer: In making jams and jellies, best flavor and color results if you work with small quantities. Prepare not more than 6 cups of fruit at a time, preferably only about 4 cups. If fruit is one that discolors easily, drop prepared fruit into a solution of 2 tablespoons salt and 2 tablespoons vinegar to 1 gallon of water. Do not leave fruit in the solution longer than 20 minutes, and rinse well before use. Commercially packaged anti-browning agents are also widely available.
Question #13. Do I need to invert the jar if I am using paraffin wax?
Answer: Inversion of the jars is not necessary when using paraffin wax.
Question #14. Can I use the water bath method instead of inverting the jar?
Answer: Yes you may. If using the water bath method, process for 20 minutes.
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