Jam tastes like pectin

16 years ago

Hi everyone, I hope you can help me. I have been making strawberry jam for years, but this year is my first time using an electric stove instead of gas. I'm not sure if that has to do with my problem or not.

I use ball pectin (powder) and follow their recipe almost exactly. My jam has always been fine in the past, but the two batches I've made this week taste like pectin more than strawberry. The pectin is new, just bought at the store this week. The lemon juice, sugar and strawberries are also new.

The only part of the process that has been different is the amount of time at a rapid boil. I've always done about 90 seconds, but I've noticed on the electric stove that even when I pull it off the burner, it continues to boil for about 30 seconds.

The consistency has been a bit harder than usual, mostly because I've had some trouble with the timing. But it still spreads on bread so it isn't really tough. I've had other batches that turned out worse, but the consistency didn't affect the taste.

If you could help me out, I'd appreciate it. I'm at the point where I'm not sure what else to try. I've done a lot of googling and I can't find any advice about how to get rid of the pectin taste. I normally make about 10 batches and I'd really like to have that much again this year.

Christina

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annie1992

2 years ago

This thread is 14 years old, so probably too late, LOL.

However, I must disagree with the best strawberries being from Florida or Texas or where ever. I think the best berries come from where you live. Local produce isn't picked green and shipped for thousands of miles to end up here in Michigan (or Ohio, or Vermont or whatever) hard as a rock and white in the middle. They are not the hybrid types who are made to be sturdy enough to ship and handle. They are good, fresh, old fashioned berries that must be used quickly before the quality deteriorates. Those are the ones that are fresh, sweet, juicy and flavorful, no matter where you live.

The problem, of course, is that here in Michigan strawberry season lasts only a few weeks. There are pick your own farms everywhere, and then they are gone until next year. That's when you are either fortunate enough to have put some in the freezer or already made your jam, or you are relegated to the styrofoam imposters that have been shipped halfway around the world, or across the country. Put them right next to those commercially available tomatoes, which have the flavor and texture of the plastic tray they are packaged in.

Annie

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Comments (7)

karen_b
16 years ago
Were the strawberries under ripe and maybe tasteless?
booberry85
16 years ago
I think Karen might be on to something. At the beginning of the strawberry season, I bought big beautiful strawberries at the grocery store. They didn't taste like much of anything though. Big, beautiful red strawberries with no taste! I was disappointed.
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I have made jam out of frozen black raspberries. I hardly did anything to it, just smushed the berries a bit, threw in a little sugar and some Pomona pectin. (I don't deseed my jam, except for small quantities for hubby.) It came out great, the raspberries were practically whole and it was so fruity and delicious. I don't mostly deseed because then you lose the whole berry thing. The part we deseed we use to make raspberry vinegar. That is so simple (heat vinegar, pour over berry smush, let sit for a couple weeks.) I don't like to waste any of the berries, they are such a pain to pick. I tried making raspberry jam without pectin once, but it was syrup. Which was fabulous anyway, mind you. Of course I tried to make chocolate black raspberry syrup last year and got jam, so it can happen. I wanted to let you know there is no problem with using frozen berries. In fact, some of the water has frozen out of the berries, so actually it cooks down quicker. Marcia
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ksrogers
16 years ago
Yes, some strawberries have very little taste when eaten fresh. Even adding a lot of sugar doesn't seem to help much either. When I make fruit jams that have a mild flavor, I like to add an acid blend (tartaric, malic, and citric) as opposed to just lemon juice. I the acid blend is used in making wines, and its bought through wine making suppliers. In the past, I have had mealy peaches and apples, and tasteless berries. The best way to get to a flavor level you desire is to taste the recipe and adjust the ingredients before canning. For jellies and jams, I would never add any additional water. If I didn't have enough fruit, or flavor, I would add a can of frozen concentrated apple juice or grape juice (undiluted) which will boost flavors too.

Been picking red raspberries this week and have already got a quart in the freezer. More are coming too. Soon they will be made into a seedless jelly, and if I need more liquid, I will look for a raspberry frozen concentrate (usually Dole makes it).
nanny_christina
Original Author
16 years ago
Thanks for the tips! It was the strawberries. I had to go to two more stores before I found some good ones at Kroger. I've now had several batches turn out well. Thanks for the help.

Christina
Lori Staten
2 years ago
If you look on the label to see where the strawberries are from try to get them from Florida. They have the best tasting strawberries in the country particularly Plant City, Dover or Riverview, Florida. Anywhere else and the taste is subpar.
Lori Staten
2 years ago
I have to say that I agree with you on getting the berries fresh locally. If the berries are shipped from Plant City Florida they are usually good. I live in Florida now but used to live in Ohio and was able to get Plant City Florida strawberries at Kroger once, they were the best strawberries I ever tasted other than what we grew at our home growing up. There is quite a difference, like you said. I love being able to have strawberries here in Florida almost all year around. They make the best freezer jam. :o)

Jam tastes like pectin

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