White Grape White Peach Jam did not set.

 Hi Everyone!

Today I made my delicious White Grape & White Peach Jam. It was wonderful in color, a golden honey color, but it did not set. No telling what went wrong, but I though this might be of some use to you. If this happens to your jam, here is how to save it.

First, put the unset jam into a large bowl and work with small batches at a time. It is a quick remake method, so it will be easy to reuse all the unset jam and re-can the small batches as you go.

This is my 2016 Herb Garden

White Grape White Peach JAM

    Cook
    1 h

    Ready In
    2 h

Ingredients
    2 Cups fresh peaches, pitted and chopped *cut out any bad spots    or blemishes

    2 Cups fresh green grapes, seeded/juiced with pulp added back
    
 1 large fresh lemon, juiced, about 6 Tablespoons
 
    4 1/2 cups white sugar

    1 (2 ounce) package dry pectin or 6 Tablespoons

Directions

    Crush 1 cup chopped peaches in the bottom of a large saucepan. Add remaining peaches and grape pulped juicy grapes, and set pan onto medium-low heat. Bring to a low boil, and cook for 20 minutes or until peaches become liquid (leaving a few peaches chunky makes this more of a preserves than jam) .

    Pour peach/grape mix into a bowl, and then measure out 6 cups back into the pan. Add sugar, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.
    Remove from heat after 1 minute, and transfer to sterilized jars. Wipe jar rims with a clean damp towel, place hot lid and cap on jars. Process in hot water bath canner for 10 minutes. As the jam cools, you will hear the lids pop down. When cooled, put into cool dry place (we have a "cellar" under the stairs).

This year, my jam did not set. So, here is how I fixed it!

 Remaking cooked jam
Work with no more than 6 cups of jam at a time. Use clean jars and new lids for proper sealing.
With powdered pectin: For each quart (4 cups) of jam or jelly, mix  1/4 cup granulated sugar, 
 1/2 cup water, 2 tablespoons bottled lemon juice and 4 teaspoons powdered pectin in a large pot. Bring to a boil while stirring. Add jam or jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard for 30 seconds. Remove from heat, quickly skim foam and fill clean jars, leaving a  1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Process in a boiling-water canner for 10 minutes. 

Enjoy!

A beautiful honey colored White Grape & White Peach Jam.

Enjoy!

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