Jam jelly that won't set

[Jeanbean]

Hi All
Have been trying to make a jam jelly from some of my black grapes. Recipe called for every 1pint of fruit liquid to add between 1 and 1/4 lb of sugar and boil until setting point is reach. Followed this method and once the thermometer showed 220F I tested for set. It seemed to be OK but once the recipe cooled down I was left with a jar of very runny jelly. Can anyone tell me if they have had the same problem and does anyone have any idea on anything I can do to try and obtain a set ? Very grateful for any comments as I need this for a horticulture show competition.
Thanks
J

[Jeanbean]

[ceres]

Were the grapes fully ripe?  Did you crush them thoroughly and boil them (with a little water) to produce the fruit liquid?  Did you add any lemon juice and/or pectin?  I don't think grapes have much of their own setting power.

[Jeanbean]

Ceres
The grapes were ripe and I did crush them and boil them with water but I didn't add any lemon juice or pectin. The recipe I followed didn't call for either. Do you think that I could add some lemon juice and reboil the liquid?

[ceres]

Well, if you can't use it the way it is, you've got nothing to lose by trying!  I use an old Marguerite Patten preserving book that seems to work for me.  Her quantities for Grape Jelly are - 1 and 1/4 pints grape juice (from 3lb grapes and 1/4 pint water), 3 and 1/4 lb sugar, 3 tbs lemon juice, 1 bottle pectin.  Just realised your recipe has very little sugar which wouldn't help the set either.

[Jeanbean]

You are right that I won't have anything to lose so I think I'll add a bit more sugar some lemon juice and pectin. I only have powered pectin so will need to be a bit careful that it dissolves. Thanks for your help Ceres. :) :)

[tomatoada]

Use the M/W.    Large pyrex bowl  and 10 minute or more on high.

[Jeanbean]

Should this be with the extra sugar, lemon juice and pectin or as it stands Tomado? Thanks
J

[tomatoada]

I have never used grapes so I am unsure how to advise you on the sugar.  If you used 1lb to a pint it should have enough sugar.   I would try it as it is.  Put a small amount say 2 pints  in a bowl, add the pectin and /or some lemon juice and M/W for 10 mins.  Test with the saucer/frig. method.  If it works do the rest.  Hope this helps.

[Jeanbean]

Cheers for this. I am going to have a go in a moment :)

[tomatoada]

Well!  Did you try it?

[Jeanbean]

Hi Tomado
I did try it but unfortunately 10 minutes was too much. I checked the jelly after 5 mins and again at 7 1/2 mins but it was still runny so I left it for 10 minutes and then smelt the toffee :(. I had to bin it so I shall put the experience down to part of life's sweet tapestry. Thanks for you help. perhaps I will do better next time
J

[ceres]

Sorry to hear that jeanbean.  Not a fan of microwave jam myself because of the difficulty in controlling it.  Much easier to move a pan off a ring!  Better luck next time.

[tomatoada]

So sorry.  I make the best jam using the M/W, but I do keep testing it.  Have you got any left to try on the hob?  If so I would like to hear if it works that way, if not then I think you need a special recipe for grapes.  My apologies again.

[Jeanbean]

Hi Tomado
Please don't feel bad about the m/w test, it was well worth a try. I am only too pleased to try other people's methods. My m/w is 900w so maybe a bit too powerful for the time I cooked it. It was only a small quantity that I had so again I should have been more prudent with my timing. I will give it a whirl again but probably not for a couple of weeks as I have 2 horticulture shows coming up over the next 2 weekends so ahve quite a lot of cooking to do. Will leet you know how the second attempt turns out.
J