22
Observed Issue
Cause
What to do
My jam or jelly is too soft.
Proportions of fruit, fruit
juice, sugar and/or pectin
were not in balance.
Lemon juice was specified
in ingredient list but was
not added.
Pectin was not dissolved
properly before adding
sugar OR all ingredients
were added to the Pot at
the beginning.
Too large a batch was
made at one time.
Fruit used was too ripe.
Wrong type of pectin
was used.
Fruit was pureed or
chopped in a food
processor or blender.
Not enough cooking time
was used.
Follow your recipe
ingredient list for correct
measures. Do not alter the
amounts.
Add lemon juice as
specified in your recipe.
Follow your recipe for
proper ingredient addition.
Sugar should be added
after first 4 minutes.
Follow your recipe for
correct measures. Do not
double recipes.
Use freshly ripened fruit,
not overly ripe fruit.
Recipes in this booklet
require Ball
®
Jam Setting
Mix with Pectin. Other
pectin types are not
interchangeable.
Crush fruit using a potato
masher as specified
in recipe.
Reference recipe for
correct cooking time.
My jam or jelly is too thick
and/or has too firm a gel.
My jam or jelly is boiling over
the sides of the Pot.
Too large a batch was made
at one time.
Do not double recipes
My jam or jelly is burning/
scorching on the bottom of
the Pot.
Too much sugar was added
or too much pectin was
added.
Jam or jelly was cooked
too long.
Follow your recipe
for correct measures.
Heating jam or jelly in
microwave for 15 seconds
may soften gel.
Reference recipe for
correct cooking time.
The Stirrer was omitted.
The Stirrer is not
rotating because it is not
seated properly on the Pot.
Make sure Stirrer is
engaged with Pot.
Push the Stirrer down
gently to engage motor
to the stirrer shaft.