Last year’s peach freezer jam was delicious–full of summery peach flavor, not too runny, and very sweet.
This year’s peach freezer jam was a failure, due partly to Walmart and partly to Ball Canning, I think. It’s turning brown, is barely sweet, and did not gel one bit.
I was at Walmart to buy pectin. I prefer the Classic Pectin, even for freezer jam. I’m weird like that. But they didn’t have any on the shelf. Grrr.
So I bought instant pectin, made specifically for freezer jam. In reading the directions, I was really confused, because it called for about 1 1/2 cups fruit and only 2/3 cup sugar. The recipe I used from Ball’s old Classic Pectin last year called for more sugar than fruit. I thought, “There’s no way this is going to work.” But assuming that Ball was the kind of company who wouldn’t sell a product they hadn’t tested with good results, I went on.
I followed the directions as exactly as I know how, and we have peach syrup that is slightly sweeter than a peach would be. It’s fine, but it’s not delicious.
I tried looking up online whether or not others had the same problem, and I found a whole forum where almost every person said the instant pectin didn’t work for them.
Hello, Ball Canning?
I’ve already written them once, complaining about the size of their “flex batch” bottles–there’s not an even number of batches of pectin in there if you’re using their old recipe (which I love). They wrote me back a canned email, with one sentence (in a different font) that pertained to my complaint.
Not impressed, y’all.
Last year, Ball Pectin was a great product. This year? Pretty sure they’ve shot themselves in the foot, at least for me. I’ll be going with Pomona Pectin next time our buying club orders it.
To salvage this jam, I’ll remake each jar as we open it by boiling a little pectin, adding more sugar, and stirring in the pectin. If it works, I’ll share the method.
Have any of you used Pomona Pectin? I’ve heard good things about it, but have no experience with it.