FAQ Group General

This is due to the pectin pre-setting. This is caused by too much acid in the recipe, adding sugar too fast (which drops the batch temperature), or pouring at too low of a temperature. All of these mistakes will make…

This is usually caused by low sugar content in the jelly. The lowest we recommend using is 40% sugar, 55% fruit. If you want to use less than 40% sugar we recommend our Pacific LM-O Pectin, which contains preservatives that…

This problem can be caused by a few different issues: The jar lid was not completely sealed. Inspect the lid for a bad glue ring and inspect the glass surface for imperfections. The fill temperature was too low. Did you…

This is generally caused by oxidation. Our Pacific Fruit Freshener will slow this process and keep your jams looking brilliant much longer than average.

This problem is caused by either cooking too long, or having too much sugar in the recipe (brix are too high). Solution: shorten cook time or take some sugar out of the recipe. We suggest making small changes. Most often…

Weeping jelly is most often caused by too much acid in the fruit or recipe in general. A low pH gel is very brittle and will squeeze water out, producing a liquid layer between the jelly and the glass. Solution:…

Is the recipe you used a proven recipe? If so, than ask yourself, did I follow the instructions correctly? Most failures with proven recipes occur when we deviate from the cooking instructions or the amounts called for in the recipe.…

Yes. A 50/50 solution of citric acid and water is 9 times stronger in acid than lemon juice. You simply take the amount of lemon juice required in your recipe and divide by 9. ½ tsp citric acid + ½…

No. Either recipe would need to be altered to work with either pectin.

Yes you can, but keep in mind when doubling your recipe the cook time does not double along with the ingredients. You will however need to cook longer than what the original recipe calls for. For example, if your recipe…