Anyone out there make homade jams (and jellies too)? I've been having the hardest time using this stuff called "liquid friut pectin" (as upposed to powdered). Nothing sets up--all I get is syrup! I've followed the directions to the letter, but I've had no luck. Has anyone else had this problem?

I have noticed some Wal-marts have the powdered pectin in their clearance sections!

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~Karen
Moderator

I had the same issue with it and only use powder now But depending on what type of jelly you made I use it for ice cream topping instead of tossing it away........................

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Sometimes life just takes courage!

Thanks guys! I've acctually had a few successes sence I wrote that post. I mostly got into using the liquid stuff because of my grandmother, who remembered her grandmother making watermellon jelly---which I figured would make a nice Christmas present. But, the only recipes I could find asked for liquid fruit pectin, which hasn't been around very long, but was worth a try. I will say don't use the stuff that Ball makes, their powder pectin is good, but their liquid pectin needs work. I tried Certo after several bad batches with Ball and got a good jell out of a Kiwi jam, and a White Peach Lavender Jam. I'm going to try the Certo with some watermellon Juicy Juice next time and see what happens.

I was going to suggest Certo. I have always used it and have never had any trouble at all with it.